i. Biography
In 2024, the Michelin Guide UK and Ireland awarded one star to Dorian in London, marking the restaurant’s Modern British bistro format as serious trade work rather than casual gloss. In Max Coen’s case, that recognition sits after time in kitchens including Maze Grill, Savoy Grill, Frantzén in Stockholm, Kitchen Table and Ikoyi in London. The line is not presented as mythology; it reads as accumulation: station discipline, service rhythm, technical pressure, then a London restaurant where bistro appetite is tightened by fine-dining control. Modern British cooking at Dorian depends on that double register: directness on the plate, detail in the making. Coen’s cooking draws from established London kitchens, the demands of Frantzén and Ikoyi, and a format built for immediacy rather than ceremony. The result is food with polish and appetite, and hospitality with enough structure to hold a lively room without making it stiff.
Coming Up
Fine dining training asks for repetition before expression. In kitchens such as Frantzén and Ikoyi, Max Coen worked inside systems where precision, intensity and service standards are not optional. The useful lessons are practical: focus under pressure, judgment in the pass, and the ability to make detailed cooking land in real time. That foundation now sits under Dorian, where Coen is the creator and Head Chef. The cooking does not overstate its pedigree, but it shows the habits: editing, timing, and a view of British produce that allows a direct dish to carry more work than it announces. The neighbourhood restaurant format gives the food social ease; the kitchen discipline gives it shape.
Where They Are Now
Modern British bistro cooking is the working frame at Dorian in London, where Coen is Head Chef and co-founder. The restaurant celebrates British produce and joins a local bistro format with the technique and precision associated with two- and three-Michelin-starred restaurants. Old-school hospitality, high-end ingredients and a lively neighbourhood setting define the room’s working brief. The balance matters: informality in the room does not mean looseness in the kitchen. The restaurant’s character comes from holding both positions at once. The plate language is immediate, but the execution is controlled. Mini röstis, often topped with caviar, compress crispness, salt and richness into a small format. Dry-aged steaks served with classic sauces keep faith with bistro grammar. Aged beef tacos with blue corn tortillas, green and red salsa, grated aged cheddar and flourished tomatoes move the appetite into a more playful register. Bluefin tuna tostadas with Akami tartare, crispy corn tostadas, and tequila and black truffle emulsion use contrast as the main tool: cool against crisp, clean against rich, composed without becoming remote.
Signature
Signature dishes include Mini röstis and Bluefin tuna tostadas with Akami tartare.
In Their Words “I embraced the challenge and learned invaluable lessons in precision and technique during my eight months there. That experience truly changed my perspective and ambition.”
Honors
Max's honors include One Michelin star for Dorian (2024).
Profile updated July 2026
FAQ
Asked of Max
What is Max Coen's current role?
Max Coen is Creator and Head Chef of Dorian.
Where did Max Coen work before?
Earlier in their career, Max Coen worked at Frantzén and Ikoyi.
What recognition has Max Coen received?
One Michelin star for Dorian (2024).
