Max Coen is the chef-owner of Michelin-starred Dorian, a modern British bistro in the heart of Notting Hill. Known for its focus on exceptional produce, Dorian has quickly become a favourite among critics and locals alike. In just two years, the restaurant has earned a Michelin star, been named No. 21 in the UK’s National Restaurant Awards, and established itself as a cornerstone of its community.

Nothing at Dorian is overdone, but each element is filled with so much thought and energy that it becomes almost contagious, freely flowing around the room and imbuing the space with a relaxed confidence that instantly puts guests at ease.

The 35-seat interior is French bistro-inspired, with black and white chequered flooring, green leather banquettes, reclaimed wood panelling, silvered mirrors, classic bentwood chairs, and white cotton and paper-covered tables. A full-height bar with counter seating for up to 18 runs the length of one wall, adding to the convivial, communal ambience.

For Max, cooking has always been about precision and respect for ingredients. His recipes for his flavour-packed dishes are complex and Michelin-technical but are exactingly plated with a relaxed ease that belies the skills involved. Max was born in Salisbury, Wiltshire, where he first stepped into the kitchen by chance, covering a shift at a local pub.

The experience sparked an immediate passion, leading him to pursue a career in professional kitchens. His journey began at Maze Grill under Gordon Ramsay’s group, where he developed his foundational skills before securing a sought-after stagiaire position at Stockholm’s three-Michelin-starred Frantzén.

Max was thrown into a world of technique, precision, and skill in a critically acclaimed restaurant under the gastronomic eye of the international dining scene. Returning to London, he joined Kitchen Table in Fitzrovia, which soon acquired a second star, and where Max was promoted to sous chef before moving on to Ikoyi, working alongside Jeremy Chan in one of London’s most progressive kitchens.

During his time at Kitchen Table, Max met entrepreneur Chris D’Sylva, owner of Notting Hill Fish Shop and Supermarket of Dreams, a speciality grocer supplying London’s top restaurants.

Their collaboration began organically—during lockdown, Max ran pop-ups using produce from the shop, while Chris sourced everything Max needed and offered the Fish Shop space in the evenings. Their partnership evolved into a shared vision: a modern British bistro that champions the finest ingredients while applying Michelin-level techniques. Together, they opened Dorian in 2022.

Exceptional sourcing defines the restaurant’s offering—from Gillardeau oysters and the finest cold-water scallops from Norway to the nutrient-dense vegetables of NamaYasai in Sussex, delivered within hours of harvest.

Game birds are shot to order, and fish arrive fresh from trusted Cornish day boats. Signature dishes include hand-dived Orkney scallops, pan-seared for a thick crust, glazed in strawberry and kimchi sauce, finished over Japanese binchotan, and served with oyster and finger lime cream, a foam sauce made from scallop skirt and roasted red carrots, and champagne-brined trout roe; and Cornish squid, plated with tempura lobster claw, grilled purple sprouting broccoli and Chilli emulsion with clementine and calamansi.

With access to some of the best produce available, Max places great importance on close relationships with suppliers, drawing inspiration from seasonal availability and market fluctuations. His menus at Dorian are intentionally minimalist, listing dishes as a simple composition of key ingredients, allowing their quality to take centre stage.

The wine programme, overseen by Head of Wine Jeri Kimber-Ndiaye, features a rotating selection of over 1,000 bins. While Burgundy and Champagne take centre stage, the list also champions quality-driven, lesser-known producers, indigenous grape varietals, and rising stars from across the globe.

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