Theo Randall

Theo Randall is a regular on national television, and he has published two successful recipe books, PASTA in 2006 and My Simple Italian in 2015. However he remains true to his culinary roots and today can still be found in the kitchen for most services at The InterContinental.

Theo Randall’s career began as a waiter at London’s Chez Max. After just a few weeks Max Magarian spotted Theo’s culinary potential and invited him to work in the kitchen. He spent the next four years as an apprentice in classic French cuisine.

In 1989 Theo joined the up-and-coming River Café and soon found his culinary home working with the legendary Ruth Rogers and Rose Gray. After a year of secondment cooking alongside Alice Waters at Chez Panisse in Berkeley he returned to River Café bringing creative inspiration from his time in California.

Theo stayed River Café for another fifteen 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 opening in November 2006. His commitment is to delivering Italian food that is very much produce-driven from that most prestigious, No. 1 Park Lane.

Theo is also much sought after as a consultant. In 2008 he created four special pizzas for the Pizza Express autumn menu which revolutionising the much-loved brand. Since that time he’s worked with Marks & Spencer, Zizzi, ASK, Bakkavor, Sacla, San Pellegrino, Sainsbury’s, Villa Sandi Prosecco, Colicci. Theo partnered with Gin Mare, an artisanal distillery in a thirteenth century chapel between the Costa Brava and the Costa Dorada, to create the limited edition Ginettone for Christmas 2018.  Theo promotes enthusiastically the use of Italian food and drink with Protected Designation of Origin status including Parmigiano-Reggiano and Prosciutto di Parma, and he’s addressed the Abruzzo Wine Consortium in London.

Theo is a great business brain – as well as being a great chef. To quote food critic Jay Rayner reviewing Theo at The InterContinental: ‘the best meal I have had all year’.