Davide Oldani is the Italian chef widely recognised as one of the leading figures in modern Italian gastronomy and the founder of the “Cucina Pop” approach to fine dining. Born 23 May 1967 in Milan, Italy, Oldani trained at multiple leading European restaurants including extended stages with Gualtiero Marchesi, Albert Roux at Le Gavroche in London, Pierre Herme in Paris, and Alain Ducasse at Louis XV in Monaco. He opened Restaurant D’O in Cornaredo, a small town outside Milan, in 2003. D’O has since developed into a two-Michelin-star and Michelin Green Star restaurant, anchored in Oldani’s signature Cucina Pop philosophy combining accessible-pricing with high-end Italian cuisine.
Oldani’s 2025-2026 work continues at D’O in Cornaredo, which retained its two Michelin stars and Michelin Green Star in the 2026 edition of the Italy Michelin Guide. The restaurant ranked #50 in Europe by Opinionated About Dining in 2025. The 2025-2026 winter menu programme continues from December 2025 through 2026, anchored in Oldani’s signature dishes including the famous Cipolla Caramellata (caramelised onion) and Risotto alla Milanese. Oldani continues to be recognised as one of the defining figures in modern Italian fine dining and the originator of the Cucina Pop approach.
TL;DR
- Italian chef born 23 May 1967 in Milan, Italy
- Trained with Gualtiero Marchesi, Albert Roux, Pierre Herme, Alain Ducasse
- Founded D’O in Cornaredo outside Milan 2003
- Two Michelin stars + Michelin Green Star at D’O
- Originator of Cucina Pop accessible-pricing fine-dining philosophy
- 2025-2026: Two stars and Green Star retained; #50 Europe Opinionated About Dining 2025
Davide Oldani key facts
| Born | 23 May 1967, Milan, Italy |
| Nationality | Italian |
| Training | Gualtiero Marchesi; Albert Roux at Le Gavroche; Pierre Herme; Alain Ducasse at Louis XV |
| Defining restaurant | Restaurant D’O, Cornaredo, Italy (founded 2003) |
| Michelin status | Two Michelin stars + Michelin Green Star (retained 2026) |
| Signature philosophy | Cucina Pop (accessible-pricing fine dining) |
| Signature dishes | Cipolla Caramellata (caramelised onion); Risotto alla Milanese |
Early life and training of Davide Oldani
Oldani was born on 23 May 1967 in Milan, in northern Italy, with deep family roots in the Lombardy region. He grew up in Milan and developed his culinary instincts through Lombard family cookery before pursuing formal culinary training. The strong Milanese and Lombard food culture, combined with the local Italian fine-dining tradition, anchored his subsequent culinary direction.
Through the 1980s and 1990s Oldani trained at multiple leading European restaurants, including extended stages at Gualtiero Marchesi’s three-Michelin-star restaurant in Milan, at Albert Roux’s Le Gavroche in London, at Pierre Herme in Paris, and at Alain Ducasse’s Louis XV in Monaco. The European stages period gave him direct exposure to leading European fine-dining technique alongside the Italian Lombard foundation, and prepared him for his subsequent restaurant opening.
In 2003 Oldani opened Restaurant D’O in Cornaredo, a small town outside Milan, with a deliberately accessible-pricing approach that he called “Cucina Pop.” D’O under Oldani earned its first Michelin star in 2009, and its second Michelin star in 2017. The restaurant subsequently received the Michelin Green Star recognition for its sustainability work, and continues as one of the most-distinctive Italian two-Michelin-star restaurants of the past decade.
Davide Oldani career timeline
- 23 May 1967: Born in Milan, Italy
- 1980s: Trains under Gualtiero Marchesi in Milan
- Late 1980s-early 1990s: Stages at Le Gavroche London under Albert Roux
- Early 1990s: Stages at Pierre Herme Paris
- Mid-1990s: Stages at Louis XV Monaco under Alain Ducasse
- 2003: Opens Restaurant D’O in Cornaredo outside Milan
- 2003-2009: Develops Cucina Pop accessible-pricing philosophy
- 2009: First Michelin star at D’O
- 2010s: Becomes recognised internationally for Cucina Pop approach
- 2015: Publishes Cucina Pop book
- 2017: Second Michelin star at D’O
- 2020-2022: Restaurant continues operations through Covid-19 pandemic
- 2023: Receives Michelin Green Star for sustainability work
- 2024: Two Michelin stars and Green Star retained Italy Michelin Guide 2024
- 2025: Ranked #50 in Europe by Opinionated About Dining
- 2025: Two Michelin stars and Green Star retained Italy Michelin Guide 2025
- December 2025-2026: Winter menu programme continues from December 2025
- 2026: Two Michelin stars and Green Star retained Italy Michelin Guide 2026
Davide Oldani signature style: Cucina Pop and accessible Italian fine dining
Oldani’s central argument, developed across more than two decades from 2003 onwards, is that Italian fine-dining cuisine can be served at accessible price points without compromising quality, an approach he has called “Cucina Pop.” The D’O menu under Oldani since 2003 has continuously demonstrated the Cucina Pop approach, with prices significantly below comparable two-Michelin-star Italian restaurants while maintaining high-end ingredient sourcing and technical execution.
The second defining element is the signature dishes. The Cipolla Caramellata (caramelised onion) is the most-recognised signature dish at D’O, and the Risotto alla Milanese exemplifies Oldani’s modern interpretation of classical Lombard cookery. The signature dishes have anchored D’O’s sustained reputation across more than two decades.
The third pillar is the sustainability advocacy and the Michelin Green Star recognition. Within the Italian two-Michelin-star cohort Oldani sits alongside peers including Niko Romito and other Italian fine-dining chefs. The Cucina Pop philosophy has influenced subsequent Italian chefs and the wider European discussion of accessible fine dining.
Notable Davide Oldani work
Several Oldani projects have become reference points in modern Italian gastronomy. Restaurant D’O in Cornaredo (founded 2003, two Michelin stars since 2017) is his defining 22-year operation. The Cipolla Caramellata signature dish is one of the most-recognised dishes in modern Italian fine dining. The 2015 Cucina Pop book documents his accessible-pricing philosophy. The Michelin Green Star recognition cement the sustainability work. The 2025 #50 in Europe Opinionated About Dining ranking confirms his sustained recognition. The 2025-2026 winter menu programme continues at D’O.
Davide Oldani awards and recognition
- 2003: Opens Restaurant D’O in Cornaredo
- 2009: First Michelin star at D’O
- 2015: Cucina Pop book
- 2017: Second Michelin star at D’O
- 2023: Michelin Green Star recognition for sustainability
- 2024: Two Michelin stars and Green Star retained 2024
- 2025: Ranked #50 in Europe by Opinionated About Dining
- 2025: Two Michelin stars and Green Star retained 2025
- 2026: Two Michelin stars and Green Star retained 2026
Davide Oldani impact on modern Italian gastronomy
Oldani’s most concrete contribution is the Cucina Pop philosophy demonstrated at D’O across more than two decades from 2003 onwards. The accessible-pricing fine-dining approach has influenced subsequent Italian chefs and the wider European discussion of accessible fine dining, and demonstrated that two-Michelin-star quality can be achieved at price points significantly below comparable operations.
The second contribution is the Cipolla Caramellata signature dish and the Italian Lombard signature menu at D’O. The signature dishes have anchored D’O’s sustained reputation across more than two decades and contributed to modern Italian fine-dining vocabulary.
The third contribution is the sustainability advocacy and the Michelin Green Star recognition. Within the Italian two-Michelin-star cohort Oldani sits alongside peers including Niko Romito, Paulo Airaudo and Gaggan Anand as one of the defining figures in modern Italian and global gastronomy.
Davide Oldani FAQ
Does D’O have Michelin stars?
Yes. D’O in Cornaredo retained its two Michelin stars and Michelin Green Star in the 2026 edition of the Italy Michelin Guide. The restaurant earned its first Michelin star in 2009, its second Michelin star in 2017, and the Green Star recognition in 2023.
What is Cucina Pop?
Cucina Pop is Davide Oldani’s signature philosophy of accessible-pricing fine dining. The approach demonstrates that two-Michelin-star quality can be achieved at price points significantly below comparable Italian fine-dining operations, while maintaining high-end ingredient sourcing and technical execution. Oldani published the Cucina Pop book in 2015 documenting the philosophy.
What is Cipolla Caramellata?
Cipolla Caramellata (caramelised onion) is the most-recognised signature dish at Restaurant D’O. The dish exemplifies Oldani’s modern Italian Lombard approach combining accessible Italian ingredients with high-end technical execution, and has anchored D’O’s sustained reputation across more than two decades.
Where did Oldani train?
Oldani trained under Gualtiero Marchesi in Milan, at Albert Roux’s Le Gavroche in London, at Pierre Herme in Paris, and at Alain Ducasse’s Louis XV in Monaco through the 1980s and 1990s. The European stages period gave him direct exposure to leading European fine-dining technique alongside the Italian Lombard foundation.
Where is D’O?
D’O is in Cornaredo, a small town outside Milan in the Lombardy region of northern Italy. The location outside Milan grounds the operation in the Lombard food culture, and the restaurant is widely recognised as one of the most-distinctive Italian two-Michelin-star restaurants of the past decade.
What is next for Davide Oldani
D’O continues with two Michelin stars and Michelin Green Star in Cornaredo through 2026. The 2025-2026 winter menu programme continues from December 2025. His public Instagram (@davideoldani) is the best source for current updates.
