About Theo Randall
Theo Randall’s passion for food was born from regular family holidays across Europe and from a young age he was destined for a culinary future. His career began as a waiter at London’s acclaimed Chez Maxand after only a few weeks, Max Magarian noted Theo’s talents and invited him to work in the kitchenwhere he spent the next four years following an apprenticeship in classic French cuisine.
In 1989, Theo joined the up-and-coming River Café and quickly found his culinary home with the legendary Ruth Rogers and Rose Gray MBE. After a year’s secondment cooking alongside Alice Waters at Chez Panisse in Berkeley, California, Theo returned to The River Café and brought inspiration from the bountiful Californian produce he had been working with.
Theo then remained at River Café for a further 15 years as head chef and it was under his patronage that the restaurant received its first Michelin star in 1997. He left to launch Theo Randall at the InterContinental, which opened in November 2006. His commitment to delivering rustic produce- driven Italian food from the prestigious address of No. 1 Park Lane has earned him loyal followers and rave reviews from critics and food-lovers.
The daily changing menu is inspired by his regular trips to Italy and dictated by the best seasonal ingredients available from the market each day. Theo has personally overseen the extensive wine list that features 90% Italian varietals.
2016 marked the 10th year for the award-winning restaurant, celebrated with with an interior refresh and enhanced menu. Theo redesigned his menu of simple, rustic, Italian cuisine with new dishes to sit alongside his classic signatures whilst the restaurant interior now has a more contemporary feel.
While Theo is a regular on national television, and has published two successful recipe books, PASTA (2006) and My Simple Italian (2015), he remains true to his culinary roots and can be found in the kitchen for most services.