After ten years as head chef at the renowned River Café, Theo now runs his own London restaurant, Theo Randall at The InterContinental, where he cooks seasonal Italian food.

Theo started a career as a chef working at Chez Max in Surbiton for four years being trained in classical cookery. He spent another year at the seminal Chez Panise restaurant under Alice Waters in California before coming back to Engalnd to work with Rose Gray and Ruth Rogers at The River Café. Under his time as head chef, the Italian restaurant gained a Michelin star.

After ten years as head chef at the renowned River Café, Theo now runs his own London restaurant, Theo Randall at The InterContinental, where he cooks seasonal Italian food.

Theo started a career as a chef working at Chez Max in Surbiton for four years being trained in classical cookery. He spent another year at the seminal Chez Panise restaurant under Alice Waters in California before coming back to Engalnd to work with Rose Gray and Ruth Rogers at The River Café. Under his time as head chef, the Italian restaurant gained a Michelin star.

Theo developed a love for Italy at a young age as his parents took him there every year to stock up on artisanal delicacies to take home. He continues to take such trips today to inspire his cooking and changing menus.

He draws inspiration from all the different regions of the country, cooking robust, slow-cooked food from the Piedmonte region in winter months, lighter dishes from Rome in the spring and the fresh flavours of Liguria and Puglia in the summer.