Theo Randall’s career began as a waiter at London’s acclaimed Chez Max and after only a few weeks, Max Magarian noted Theo’s talents and invited him to work in the kitchen where he spent the next four years following an apprenticeship in classic French cuisine.
In 1989, Theo joined the up-and-coming River Café working alongside 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, fresh, 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.
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.