Theo Randall

Theo Randall’s passion for food was born from regular family holidays across Europe. From a young age he was destined for a culinary future and that began as a waiter at London’s acclaimed Chez Max. 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 a classic French apprenticeship. 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 secondment cooking alongside the iconic Alice Waters at Chez Panisse in Berkeley, Theo returned to the River Café and brought inspiration from the bountiful Californian produce. Theo remained with the restaurant for a decade as Head Chef until the opening of Theo Randall at the InterContinental in November 2006. His commitment to delivering rustic produce-driven Italian 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, as well as an aperitivi and antipasti menu. Since its launch, the restaurant has won numerous accolades including best Italian/Mediterranean over £50 in Harden’s, Best Dish at the Tatler Restaurant Awards, and the highest ranked Italian on the Sunday Times Food List. The Restaurant was a key contributing factor behind the recognition of Best Hotel in the UK for Food from Condé Nast Traveller and one of the Best Hotel’s for Foodies in the world by Travel Weekly. While he is a regular on national television and has published two successful recipe books, PASTA and My Simple Italian, Theo remains true to his culinary roots and can be found at the restaurant most services.