Theo Clench

The Climb

A kitchen porter start at Brighton restaurant in Brighton gave Theo Clench the base level many cooks learn first: timing, movement, and the ability to hold the line during service. The move to chef at The Stafford Hotel and chef at Trinity pushed that foundation into a more refined register, where precision mattered more than decoration. Further development came as sous chef at Bonhams Restaurant and development chef at The Clove Club, roles that point to technical control and a measured approach to building flavour step by step. That progression led to Portland Restaurant, where he took the helm as head chef and moved into a more public expression of the same disciplined cooking. From 2020, Theo became executive chef at Akoko, extending a career shaped by steady advancement rather than sudden shifts. He later served as head chef at Cycene in Shoreditch, London (2022–2024), a period that clarified how he works when the room, the menu, and the pacing all support restraint. Today, he is executive chef of IGNI, carrying the same focus on balance, restraint, and maximum flavour from minimal means.

Today

At IGNI in London, Clench works as executive chef with the confidence of someone who knows how much can be achieved by stripping a dish back to what matters. The line that has followed his career still reads as the clearest account of his method: extracting optimum flavour from simple ingredients. In practice, that means a way of cooking where each decision has to earn its place, from the first cut through to the final seasoning. Cycene remains the clearest public example of that approach. In Shoreditch, the restaurant’s Michelin-starred tasting menus, intimate service, and semi-domestic setting gave Clench a room that could carry closeness without losing discipline. The format let the food unfold without excess. As he put it: "We wanted to create something a little bit different, like dining in someone’s home." The second half of that thinking set out the target more plainly: "And we wanted to make it a bit more of an experience."

Career - executive chef — IGNI, London - kitchen porter — Brighton restaurant, Brighton - chef — The Stafford Hotel - chef — Trinity - sous chef — Bonhams Restaurant - development chef — The Clove Club - head chef — Portland Restaurant - executive chef — Akoko (from 2020) - head chef — Cycene, Shoreditch, London (2022–2024)

Recognition

Theo's honors include Michelin star, Michelin star retained, and Michelin star.

FAQ What is Theo Clench's current role? Theo Clench is Executive Chef. Where did Theo Clench work before? Theo Clench's earlier career included Brighton restaurant, The Stafford Hotel, and Trinity. What recognition has Theo Clench received? Michelin star.