Internationally renowned chef Theo Randall opened his first 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 – critic Jay Rayner described the food there as ‘the best meal I have had all year’ – and has won awards including 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 dish ‘Cappelletti di Vitello’ won Best Restaurant Dish 2014 at the Tatler Restaurant Awards.
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.’
Theo’s rising profile has been bolstered by his many television appearances which include Market Kitchen, The Weakest Link celebrity special, Countryfile, Beat the Chef, Lorraine, 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, Pointless Celebrities, and National Lottery: Win your Wish List in 2016. He starred as a mentor and judge in The Chef’s Protégé on BBC2 and is a regular guest chef on BBC1’s Saturday Kitchen.
In 2010 Theo published his first book, Pasta, with Ebury Press. He also wrote the foreword to Where to Go When: Italy published by DK, and contributed to The Silver Spoon, a book of recipes by celebrated Italian chefs. His latest book My Simple Italian: 100 inspired recipes from one of Britain’s best Italian chefs, was published by Ebury Press, 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.
Theo’s international reputation is 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 Intercontintental Hotel Group in Qatar and Singapore. His first restaurant in Asia ‘Theo Mio’ opened at the InterContinental Bangkok in July 2015.
When not busy at his restaurants, Theo spends his time in Italy and France researching new dishes and enjoying time with his family.