Born in 1967 in Cornaredo, Davide Oldani opened his restaurant D’O in 2003, which in only five years earned him the honor of Ambrogino D’Oro. But before he launched his solo career, there was a time when the chef flanked some of the biggest names in cuisine, from Gaultiero Marchesi to Albert Roux, Alain Ducasse, and Pierre Hermé.
Known as the inventor of Pop Cuisine, Oldani pioneered a concept (and later a brand) with a focus on accessibility and high-quality.
His big approach, straight from a small town in the Province of Milan, would send him around the world, expanding far beyond the kitchen according to economists at the Harvard Business School Review.
In May of 2014, he launched Davide Oldani Cafè in Milan’s Malpensa Airport before being declared an EXPO 2015 Ambassador just one year later.
Showing no signs of slowing down, he’s published 7 books while inaugurating restaurants in Manila, Singapore, and now the new D’O, an evolution of the former with a larger kitchen capable of confronting even more cuisines.
Just days from the Salone del Mobile 2018 and Eurocucina 2018, we met up with the star chef to talk about his kitchen and what he hopes to see this year at the fairgrounds.
How is your new restaurant, D’O going?
Well, I’m satisfied. We wanted to grow, qualitatively, especially in regards to our approach in the kitchen, inventing new dishes, and we’ve been able to do that.
Do you have any projects in the pipelines that you want to talk about?
In May we’ll be at the Cotton House Hotel of Barcelona with a pop-up restaurant for three months (May-July). We’re proposing a 5-course menu with a very interesting pairing of food and wine — all rigorously Italian.
You chose to have a visible kitchen in your restaurant — why?
Because for me, it’s important that my team wants to come to work, and that they can interact in an illuminated and positive environment.
Also, cleanliness is fundamental for me. So I installed a special water system that automatically washes the pavement with vapor, hot water and soap, disinfecting the environment without using rags.
And your own home? What is your kitchen like?
It’s a dove-grey open space kitchen by Lago. I love to cook with friends and invite them over for dinner even if, I must admit, I’m at home very rarely.
Do you follow the same philosophy for appliances in your kitchen?
Yes, practicality and high-tech. For the refrigerator, the oven and the induction cooktop, I chose Samsung.
What is your motto in the kitchen?
Do well, and try to create something that engages all the senses.
5 appliances you couldn’t live without?
The microwave, the induction cooktop, the refrigerator, the ice cream freezer, and a machine for vacuum packing.
And one that’s completely useless?
The flame, since the induction cooktop arrived.
More than a chef, you’re also a designer. You’ve created plates, cutlery, and glasses that are beautiful and smart. What are you designing now?
A truffle slicer with an adjustable blade. For me, ethics and aesthetics go hand in hand. I love having beautiful things, but I just don’t understand a beautiful object that’s not functional.
Your relationship with social media?
Networks, websites, and social media — they say you need to have them. As far as I’m concerned, the web is a display case for a preview. But then you need to go inside…
This year at Salone del Mobile Eurocucina and FTK _ Technology for the Kitchen will be dedicated to electronic appliances — will you be there? What are you hoping to see?
I’ll definitely be going. I’m hoping to see higher and more ergonomic kitchens to work better, constructed with more than aesthetics in mind, but also the practical need to move within the spaces of the kitchen.
If you were to suggest a restaurant in Milan for us, which would it be?
Zero Milano in Corso Magenta.
Opening Photo: CHEF DAVIDE OLDANI, INVENTOR OF POP CUISINE, UNVEILS HIS FUTURE PROJECTS, A NEW ITEM HE’S BUSY DESIGNING, AND WHAT HE HOPES TO SEE AT THE SALONE DEL MOBILE.
