ΒιΆΉΤΌΕΔ

Theo Randall's passion for food developed from childhood holidays spent driving through rural Italy, and his cooking remains inspired predominantly by Italian regional cuisine.

Theo started his career in 1986 with a four-year stint at Chez Max in Surbiton, where he was classically trained by chef and owner Max Magarian. He then spent ten years at the River CafΓ©, earning the restaurant a Michelin star along the way, and was eventually invited to become a partner in the company. In 2006, Theo opened Theo Randall at the Intercontinental in London.