Max Coen has stepped down from his executive role at Michelin-starred Dorian after four years.
The chef helped shape, build and open the Notting Hill restaurant, which has become one of London’s most talked-about modern bistros since opening in 2022.
Dorian went on to win a Michelin star in the 2024 Guide, with Max leading the kitchen at the Talbot Road restaurant.
Announcing his departure via Instagram, Max said: “After 4 years I have decided to step down from my executive role at Dorian.
“I could never have dreamed of shaping, building and opening the restaurant that Dorian is today.
“The team I brought together, the energy and soul we built, and the food we created are things I’ll keep with me forever.
“Thank you to every single one of you who was part of the journey. Our incredible guests, suppliers, and of course, the team, past and present.
“So many unforgettable moments. Thank you all.”
Dorian’s rise in Notting Hill
Dorian was established by Chris D’Sylva, founder of Notting Hill Fish + Meat and Supermarket of Dreams, with Max leading the food offering from the kitchen.
The restaurant quickly built a reputation for high-quality produce, confident cooking and a less formal approach to Michelin-level dining.
Before Dorian, Max worked in a number of acclaimed kitchens, including Frantzén in Stockholm and Ikoyi in London. His cooking at Dorian drew on that fine dining background, but with a more relaxed, produce-led bistro format.
The restaurant has become known for its open kitchen, seafood-led dishes and energetic dining room, sitting within the wider Notting Hill hospitality scene.
