Barney O’kane

The Climb

At Little Red Door in Paris, Barney O’kane learned the kind of bar discipline that shows up in the glass, in the pace of service, and in the room around it. The emphasis there was not on spectacle but on control: small gestures, consistent rhythm, and a clear sense of place carried through each drink. That training in atmosphere as much as technique set the terms for O’kane’s approach, which has since moved with measured speed toward a new Paris project. Today, Barney O’kane is co-founder of De Vie (since 2025).

Today

At De Vie in Paris, Barney O’kane has built the concept around restraint and sourcing rather than excess. The bar’s approach is described as hyper-seasonal, local, and farm-to-glass, with purity of flavour, fresh ingredients, and thoughtful sustainability at its centre. In practice, that means working with what is available now, and building drinks that reflect the moment rather than resisting it. “Working hyper-seasonally and incredibly locally is exciting, both creatively, but also from a guest point of view,” O’kane said, a line that frames the method as both a technical choice and a service decision. He has also said, “When we started with De Vie, it felt like we very much had a blank canvas to address those things from the beginning.” The value of that blank canvas is clear: it allows the bar’s identity to be set from the start, without inherited clutter.

In Their Words “When we started with De Vie, it felt like we very much had a blank canvas to address those things from the beginning.” “Working hyper-seasonally and incredibly locally is exciting, both creatively, but also from a guest point of view.”

Recognition

Barney O’kane has received Tales Spirited Awards — World’s Best Cocktail Menu (2022).