An Englishman born with an Italian soul is how Theo Randall best describes himself, after many family holidays spent travelling to Europe, in pursuit of great ingredients and foods, and  driven by his mother’s enthusiasm for cooking.    Since then Randall has become a celebrated British chef known for his expertise in Italian cuisine and his commitment to showcasing authentic, ingredient-driven dishes. 

Born in Kingston upon Thames in 1967, Randall’s professional culinary journey began at Chez Max, where he trained in classical French cuisine for four years before joining The River Café in 1989.

Randall’s time at The River Café was transformative. He spent 17 years at the restaurant, working under Ruth Rogers and Rose Gray, and was instrumental in shaping its reputation as one of London’s most influential dining establishments. In 1997, The River Café earned a Michelin star, with Randall playing a key role in developing its seasonal Italian menu. His tenure at the restaurant solidified his reputation as a master of rustic, produce-driven Italian cooking.

In 2006, Randall launched his own restaurant, Theo Randall at the InterContinental, in London’s Park Lane. His vision was to create a dining experience that reflected the relaxed, ingredient-focused approach of traditional Italian trattorias. The restaurant quickly gained acclaim, winning Italian Restaurant of the Year at the London Restaurant Awards. Randall’s menus emphasise simplicity and seasonality, featuring dishes such as ravioli with butternut squash, marjoram, sage, and butter, made fresh daily using Italian tipo 00 flour and eggs sourced from Genoa.

Beyond his Michelin-starred achievements, Randall has been involved in numerous pop-up dining experiences and collaborations. He partnered with Pizza Express in 2008 to create a series of pizzas for their autumn menu, marking the first time the chain had collaborated with a celebrity chef. He has also worked with ASK Italian, developing menus and new dishes for the restaurant group.

Randall’s influence extends beyond the kitchen. He has published several cookbooks, including Pasta (2010), My Simple Italian (2015), and The Italian Deli Cookbook (2022). His latest book, Verdura, was released in 2024, further cementing his status as an authority on Italian cuisine. He is a regular guest on BBC One’s Saturday Kitchen – he has appeared more than any other chef, and numbering more than 60 appearances - and has participated in major food festivals around the world.

Throughout his career, Randall has remained dedicated to celebrating the simplicity and authenticity of Italian cooking. His ability to balance tradition with innovation has made him one of the UK’s most respected chefs.

He has published 4 cookery books.