“Theo Randall is this country’s best non-Italian Italian chef. His feel and instinct for ingredients is unrivalled…” - Tony Turnbull, The Times
Internationally renowned chef Theo Randall opened his first multi award-winning restaurant, Theo Randall at The InterContinental, to huge critical acclaim and success in 2006 and hasn’t looked back since. The restaurant has attracted high praise with critic Jay Rayner declaring it ‘the best meal I have had all year’, and was awarded London Restaurant Awards Best Italian Restaurant of The Year, Harden’s Guide 2013 Best Italian/ Mediterranean over £50, the highest ranked Italian on The Sunday Times Food List 2013, and his ‘Cappelletti di Vitello’ won Tatler Restaurant Awards - Best Restaurant Dish 2014.
In 2016 Theo launched casual dining concept Theo’s Simple Italian in London. His first venture in Asia, Theo Mio, opened at The Intercontinental Bangkok in 2015, followed by Theo Mistral at The Intercontinental Hong Kong in 2018.
Theo was formerly Head Chef and Partner at The River Café, which was awarded its first Michelin Star under his direction, with praise from major critics who described it as 'a place of pilgrimage' which has 'changed Britain's restaurant culture for good.'
His many television appearances include Saturday Kitchen, Market Kitchen, Beat the Chef, Something for the Weekend, Food Poker, Country Show Cook Off, Made in Italy: Top Ten Classic Dishes, Munch Box, Sunday Brunch, Celebrity MasterChef, Cooks Questions, Win It Cook It, Weekend Kitchen, Lorraine, The Weakest Link celebrity special, Countryfile, and Pointless Celebrities. Theo starred as mentor and judge in The Chef’s Protégé on BBC2, and competed (and won!) against other Michelin star chefs in new BBC cooking series Yes Chef in 2016-2017.
In 2010 Theo published his first book, Pasta, with Ebury Press. He also wrote the foreword to Where to Go When: Italy (DK), and contributed to The Silver Spoon, a book of recipes by celebrated Italian chefs. His latest book is My Simple Italian: 100 inspired recipes from one of Britain’s best Italian chefs (Ebury Press) published April 2015.
Theo is much sought after as a consultant and in 2008 he was approached by Pizza Express to create four special pizzas for their autumn menu. This revolutionised the much loved institution and he has since worked with Marks & Spencer, Zizzi, ASK, Bakkavor, Sacla, San Pellegrino and Villa Sandi Prosecco to name a few. Theo promotes the use of Italian food and drink with Protected Designation of Origin status including Parmigiano-Reggiano and Prosciutto di Parma, and he has addressed the Abruzzo Wine Consortium in London.
A popular choice for food industry awards shows, Theo has recently hosted Chesterfield Food and Drink Awards, Café Life, The PAPAs, and The Sammies. His international reputation is also on the rise and he is increasingly in demand for events in Asia and the Middle East, working with Jones the Grocer in Dubai and Abu Dhabi, and with Intercontinental Hotel Group in Bangkok, Qatar and Singapore.
When not busy at his restaurants, Theo spends his time in Italy and France researching new dishes and enjoying time with his family.