Theo discovered his love for food at an early age: family holidays consisted of driving through France and Italy enjoying the wonderful food, packing the car full of olive oils, cheeses and fruit & vegetables along the way.
His career took him to Chez Panisse in California and The River Cafe in London - where Theo was head chef and partner for many years - before opening his award-winning restaurant Theo Randall at the InterContinental. Within its first year it won Italian restaurant of the year and has gone on to win many more great accolades.
Theo’s cooking philosophy dictates finding the fruit & vegetables before writing his menu, so he never compromises on the ingredients that he uses. This means cooking what’s in season, as the produce will be at its best for flavour. To Theo, there is nothing more exciting than looking forward to the first peas and broad beans in April as these indicate the start of a long period of colourful vegetables, including Sicilian red peppers, Datterini tomatoes and violet Aubergines. He travels to Italy frequently for inspiration, visiting markets, restaurants and even home cooks.
His recently published book, My Simple Italian, is testament to his passion for produce, giving fruit & vegetables center-stage in many of the dishes.