Originally from Sussex Theo started his career in hospitality at 14 years old working as a kitchen porter in a local restaurant in Brighton, he continued within hospitality through his teenage years whilst attending secondary school and college, after completing his A-levels he dived full time into the kitchen life, after a few years of gaining experience in restaurants in and around Brighton he moved to London to hone his skills, first starting at the Stafford hotel, quickly realising the environment wasn’t for him he went to work for Adam Byatt at Trinity where he cut his teeth learning and absorbing everything he could. He left to open Bonhams restaurant with Tom Kemble as sous chef where they were awarded a Michelin star within 7 months of opening, he worked there for 3 years before being promoted to head chef, After the closure of Bonhams Theo worked at The Clove club with Isaac McHale as his development chef, before moving onto Portland restaurant as head chef, he worked there for two years, retaining their Michelin star during his tenure.  After covid struck he reopened Akoko as Executive chef and put the restaurant in the spotlight and into the Top 100 National restaurant awards. After a further two years working at Akoko he departed to open his debut restaurant Cycene. He was awarded a Michlin Star within 5 months of opening and number 48 in the national restaurant awards.