Ian Coogan joins The Barbary Notting Hill

Ian Coogan has joined The Barbary Notting Hill as head chef, bringing with him decades of experience from some of New York City’s most acclaimed restaurants.

Background

Raised in the United States, Ian’s early curiosity for flavour and ingredients was sparked by the diversity of American cuisine.

Originally pursuing a degree in Anthropology and Sociology at Columbia University, he developed a strong understanding of culture and people that would later shape his approach to hospitality and cooking.

In 2004, he earned a Grand Diploma in Culinary Arts from The French Culinary Institute in New York City, marking the start of his professional career. His first major role was at Eleven Madison Park, where he worked every station in the kitchen under chefs Kerry Heffernan and Daniel Humm, learning the foundations of craft, produce and service.

Building experience in New York’s top kitchens

From 2006 to 2009, Ian was executive sous chef at the members-only CORE: club, developing seasonal menus for its private clientele. In 2010, he joined Jean-Georges Vongerichten’s ABC Kitchen as executive sous chef, helping to launch the farm-to-table restaurant. Three years later, he became chef de cuisine at