Since opening his Cucina Italiana at the InterContinental London Park Lane in November 2006, Theo Randall has built a reputation for uncompromising, ingredient-led Italian cooking while remaining one of the few high-profile chefs still regularly found working the stoves.
Before launching his own restaurant, Randall started out at Chez Max with Max Magarian. He then went on to spend 16 years at The River Café, working alongside Ruth Rogers and Rose Gray during a period that saw the restaurant earn its first Michelin star and establish itself as one of the UK’s most influential dining destinations. Now approaching 40 years in the industry, the chef is not only celebrating two decades in Park Lane but also half of his career at the forefront of his eponymous venture.
During this period, Randall has become a familiar television personality, making regular appearances on BBC One’s Saturday Kitchen, and publishing six cookbooks. In 2025 he received Italy’s Order of the Star honour for his contribution to Italian culture.
Today, alongside leading service at the restaurant, Randall runs monthly changing regional Italian menus paired with wines from across the country, records his podcast featuring guests including Jamie Oliver, Kirk Haworth and Matt Tebbutt, and has recently released his latest cookbook, The Italian Table. The restaurant is also marking its 20th anniversary with a series of collaborative dinners throughout 2026, culminating in a major celebration in November.
What feels significant about reaching this milestone?
It’s significant because it’s such a huge achievement. It’s lovely to have reached 20 years and still have so much energy and enthusiasm for what I do. Also, 20 years is a long time in the restaurant business. You don’t necessarily think about it while you’re doing it, and then suddenly you reach a milestone like this and think ‘wow, that’s incredible’. It makes you look back at how we started. The restaurant opened in November 2006, and the world has changed enormously since then, including the entire restaurant industry.
Tell us about the celebrations you’ve got planned
We started with a guest dinner with Matt Tebbutt in May. We’ve got one with Nathan Outlaw on the 29 July as well as a collaboration with Jack Stein planned. We’ve also got a big dinner on the official anniversary on 6 November. I can’t reveal any names yet, but there are some exciting people involved. That will be the main celebration, and we’ll probably run the menu for a month afterwards. I’m hoping lots of people who’ve been part of the restaurant’s journey - past and present - will come back to celebrate with us. Twenty years in central London is a huge achievement.
A restaurant with longevity develops character, history and confidence
What was the reason for the chefs you’ve chosen?
I’ve always admired Nathan. I think he’s the best fish cook there is, and - apart from being one of the nicest people I know - he genuinely loves cooking. Then there’s Jack. I’ve known him for a long time. His father is obviously a huge figure in food, but Jack is a very intelligent cook in his own right. He understands food deeply, tells great stories, and he’s exactly the kind of person you want in the kitchen. Another chef I’ve always admired is Phil Howard. I’ve worked with him before, and even though I said I wouldn’t say, he will be part of the big anniversary celebration.
Tell us about the Order of the Star of Italy
The Order of the Star of Italy is awarded to people who have made a significant contribution to Italian culture. It’s often awarded to Italians, so to receive it as a non-Italian was incredibly special. For me, it felt like a real seal of approval. After we first opened, in 2007, we won Italian Restaurant of the Year at the Carlton Food Awards. I remember going up to collect the award and seeing a few Italian restaurateurs in the audience who didn’t look particularly pleased about it. So, to go from that moment to being recognised by the Italian establishment itself is incredibly rewarding.
When you opened in 2006, what was your vision for the restaurant and how closely does today’s reality reflect that original ambition?
My vision has remained remarkably consistent, and that’s something I’m very proud of. When we opened in Park Lane, many restaurants were formal and traditional, but I wanted a more relaxed atmosphere. The goal was always to serve excellent food in a welcoming environment while staying true to traditional Italian cooking. Over the years, we’ve refined recipes, developed new ideas and introduced successful concepts, particularly our regional menu series. Like any restaurant, we’re constantly evolving and looking for ways to improve the service, the team and the overall guest experience.
How has the London dining scene changed over the past two decades, and how has the restaurant adapted to remain relevant?
It has changed significantly since 2006. People are dining out less frequently, eating times have become earlier, and food delivery services are competing for people’s attention. Rising costs and reduced disposable income have also made the market more challenging. To remain relevant, we’ve continued to adapt by creating new experiences, including live jazz nights, private dining and cookery demonstrations, while constantly refining our food, service and overall guest experience. In hospitality, you have to keep evolving or risk being forgotten.
It’s lovely to have reached 20 years and still have so much energy and enthusiasm for what I do
What have been the biggest challenges of operating a hotel-based restaurant, and what have been the advantages?
We’re a restaurant in a hotel, not a hotel restaurant, and there can sometimes be a misconception that hotel dining is only for guests. Once people get past that, the hotel becomes a significant advantage. It brings additional diners, private dining opportunities and support from dedicated sales and marketing teams, helping to drive business into the restaurant.
What does longevity mean in today’s restaurant market?
Longevity has always been important to me. I’ve always believed in the idea of ‘less is more’ and that taking time to do things properly is what creates something that lasts. It’s a bit like buying a really good pair of shoes. You could buy three cheaper pairs, but they won’t last as long. I’d rather invest in quality and have something that endures. The same applies to restaurants. A restaurant with longevity develops character, history and confidence. Of course, you can’t stand still - you have to keep improving - but if you stay true to what you do and genuinely care, it becomes more comfortable, more confident and more welcoming over time.
The UK is also a nation of travellers. We go to Sicily, Sardinia, and Tuscany, and we really engage with the food
How did 16 years at The River Cafe shape your career and leadership style?
At The River Cafe I worked with Rose Gray and Ruth Rogers. What was interesting is that neither of them came from a traditional restaurant background. Because of that, they brought a different approach to hospitality, which I was fortunate to experience first-hand. More than anything, they were exceptional with people - fair, attentive and inspiring to those around them. That’s something I’ve always tried to carry forward. When I left in 2006, Rose and Ruth were still working incredibly hard - still in the kitchen, doing long shifts and leading from the front. That taught me a great deal about leadership, and the importance of being present in the restaurant every day.
How many services do you do and what motivates you to stay so hands-on?
Pretty much all of them. I’m generally in the restaurant most of the time. People might see that as unusual at this stage in my career, but I’m a chef. I’m a cook. That’s what I do. If you’re the person teaching others how to cook, why shouldn’t you still be cooking yourself? At lunch, for example, I’ll often work a section. I genuinely enjoy cooking. I don’t mind running the pass and calling tickets, but I actually prefer being on a station and cooking food. It becomes part of your life.
Does your continued presence in the kitchen make you stand out?
Yes, I do, although I don’t mean that in an arrogant way. It’s things like making sure the bruschetta has that extra drizzle of olive oil or ensuring the risotto is perfectly seasoned. Individually, those details seem insignificant. Together, they make a huge difference. But it’s not just about the food, it’s also about atmosphere, culture and presence- a quick word of encouragement, a pat on the back, a simple ‘well done’. Those moments can have a real impact.
There has been a recent surge in Italian restaurants in London. What do you think is behind it
It comes down to a few things. Firstly, people are much more informed and ingredient-driven now - you can easily find products like burrata, nduja, and a wide range of Parmigiano Reggiano and olive oils in supermarkets, which wasn’t the case 20 years ago. That access has raised expectations and interest in authentic Italian food. The UK is also a nation of travellers. We go to Sicily, Sardinia, and Tuscany, and we really engage with the food. We’re very open-minded here and very inventive, so it makes sense that Italian food is thriving.
This restaurant is the epicentre of everything I do
How is it affecting you?
We’ve definitely seen more interest in our regional menus. At lunchtime today, for example, we did about 20 covers just on the regional menu, on top of à la carte. The combination of food and wine is key. We work with excellent suppliers like Liberty Wines, especially for Italian wines. Being able to tell the story - the food, the wine, the region - makes a big difference. People are asking about wines and regions and wanting to understand more.
Tell us about your recent cookbook.
It was released earlier this month, and it’s called The Italian Table. It’s based on inspiration from our regional menus and years of research. It’s a collection of 100 recipes of my favourite classic Italian dishes. The structure is very simple and easy to navigate: antipasti, primi, secondi, contorni, dolci - just five clear chapters. That’s really important in a cookbook. If it’s easy to use, people actually cook from it.
What are your priorities for the next chapter of the restaurant?
Improvement - always. You never rest on your laurels. It’s about improving quality, service, and above all, consistency. Anyone can fill a restaurant with PR and marketing, but the real test is whether people keep coming back. A restaurant proves itself over time. Consistency, longevity, and high standards - that’s what matters most.
Would you ever consider launching another restaurant?
Yes, there’s always the thought of another restaurant. I love restaurants, and over the years I’ve had them in Hong Kong, Bangkok, Zurich, and Kensington. But you have to be careful not to spread yourself too thin. It has to be something you genuinely enjoy. This restaurant is the epicentre of everything I do. It carries my name, so stretching across too many places becomes difficult. There was a time when I was constantly travelling between Hong Kong and Bangkok, and it was intense. That said, I loved it and in some ways, I miss it.