Eyal Jagermann

The Path

Technique and floorcraft sit together in Eyal Jagermann’s work. Since 2016, the Head Chef at The Barbary in Neal's Yard, London has come into the kitchen with a service background already in place: the room, the pass, and the timing of a meal all read as one system in his career. That perspective runs through his cooking, where kitchen discipline is paired with an attention to how a restaurant actually moves. Le Cordon Bleu in 2014 gave Jagermann a formal framework for work that already depended on detail. The result is a profile shaped as much by method as by menu. Tel Aviv is where the service side begins. At Cafe Italia, Jagermann worked as a bartender, close to the pace of the room and the cadence of guest contact. When he moved to London in 2014 and joined The Palomar as both Front of House and chef, that dual role sharpened the link between hospitality and cooking; it is the kind of cross-training that changes how a chef reads timing, pacing, and the shape of a meal. Leadership at The Barbary in London since 2016 brought those strands together in one place. The role has kept Jagermann inside a restaurant known for intensity and a distinct style, while giving him room to apply the knowledge gathered from service, kitchen work, and movement between cities. Since 2020, founding ANAN has extended that same line of work into a new setting, with the same attention to how a guest experiences a restaurant from arrival to the last bite.

The Work Today

Current work here is still built on two competencies: service discipline and kitchen exactness. As founder of ANAN since 2020 and Head Chef at The Barbary in London since 2016, Jagermann works from formal training, front-of-house experience, and years on the pass. The practice is precise, but it is shaped by an understanding of dining as something lived across the room, not just plated in the kitchen.

Signature

Eyal's signature dishes include Barbarian falafel, naan e Barbari, hummus tatbila, spinach borani, Cauliflower, and Jaffa Style.

In Their Words “Hummus is a cornerstone of many cultures and their history, and is loved by millions of people across the world.” “Growing up in Tel Aviv, I was exposed to so many different food cultures, flavours and traditions.”