ABOUT THEO

Theo Randall’s passion for food was born from regular family holidays across Europe and from a young age he was destined for a culinary future. His career began as a waiter at London’s acclaimed Chez Max before joining the team at the River Café in 1989. After a year’s secondment cooking alongside Alice Waters at Chez Panisse in Berkeley, California, Theo returned to The River Café and brought inspiration from the bountiful Californian produce he had been working with.

Theo then remained at River Café for a further 15 years as head chef and it was under his patronage that the restaurant received its first Michelin star in 1997. He left to launch Theo Randall at the InterContinental, Park Lane, London which opened in November 2006. His commitment to delivering home-style Italian food and real artisan cooking within a casual dining experience has earned him loyal followers and rave reviews from critics and food lovers.

Theo’s passion for cooking and love for Italian food stems from his own childhood experiences…

“When I was a child my parents took me and my sisters to lovely places like Italy and France on holiday. The place that really got me excited was Italy. I will never forget eating linguine with clams for the first time, especially as I was told by the waiters that the best way to eat the clams was with your hands… I was hooked. Ever since, I have loved Italian food and the great thing about it is you can eat Italian food every day and never tire from it. I have created this menu because it is a great selection of all the ingredients I love and reminds me of areas of Italy I have travelled to. 

Good food for me is about flavour and texture, so when we cook our pasta it will always be cooked in the Italian way, al dente and also freshly made from our kitchen. The ingredients we use at Theo’s are always top quality, from the olive oil to the eggs in the pasta, never a compromise. I hope you enjoy this menu as much as we have enjoyed creating it… Buon appetito.”