Theo’s career began at Chez Max in Surbiton, London, where he trained in classical cooking for four years. He joined the team at The River Café in 1989 were as Head Chef he gained his Michelin Star.
Theo’s career began at Chez Max in Surbiton, London, where he trained in classical cooking for four years. He joined the team at The River Café in 1989 were as Head Chef he gained his Michelin Star.Theo has been called the “unsung hero” of the restaurant and has been credited with creating The River Café’s signature dishes and making it an establishment that “changed Britain’s restaurant culture for good”.
He left The River Café to set up his own restaurant Theo Randall at the InterContinental London which opened in February 2007 as part of a £60 million refurbishment of the hotel.
Since its launch, the restaurant has won numerous awards including Best Italian Restaurant of The Year from the London Restaurant Awards, Best Italian/ Mediterranean over £50 in Harden’s, and the highest ranked Italian on the Sunday Times Food List. The signature dish Cappelletti di Vitello won Best Dish at the Tatler Restaurant Awards in 2014. It also made it to the list of top 100 UK restaurants in 2016 by National Restaurant Awards.
Theo has also attended food festivals, including Taste of London held in Regent’s Park, and has been involved in the London Restaurant Festival.
On television, he has frequently appeared on BBC One’s Saturday Kitchen.
In 2010, Theo started working with ASK Italian restaurants as their ‘expert friend’, developing menus and coming up with new dishes.
In June 2015, he took his relationship with the brand further by becoming an investor in to the Azzurri Group, which owns and runs the restaurant chain.
In 2013 he appeared as one of the mentors in the series The Chef’s Protege