Davide Oldani
Cucina POP: a history - my history
I arrived here after a very long journey and many masters, mixing “no frills” and great care, good and accessible, innovation and tradition. I based everything, from first to last, on team playing and respect for the persons working in the kitchen and for the customers. This is exactly what the people in my team are getting from their new experiences at work. And it is precisely this mix of diligence and respect that everyone can achieve if they would only bring a “pop vision” to their cooking and their table.

My own values are bound up with the values of my cooking and can be summarised in the following ten commandments of Cucina POP. Each principle is a milestone that on the journey to Cucina POP where tradition and innovation are in constant dialogue.
Davide Oldani

The ten commandments of Cucina POP
1. In cooking and in life, always aim for the balanced contrast between opposites.
2. In the art of cooking, design is the container that must enhance the content.
3. Every business needs to be profitable but prices should be fair.
4. Curiosity and observation are the best tools to interpret the wishes of the customers.
5. Each mistake can become an opportunity, a cook must make the most of such opportunities.
6. The priority of the cook is the well-being of customers.
7. Each ingredient, from the humblest to the most valuable, deserves the same respect.
8. Wine must be given its due.
9. Never buy food when you are hungry, it will reduce waste;
10. The brand must be direct and easy to remember.


After completing the Vocational Hotel and Catering School, Davide Oldani started to work for Gualtiero Marchesi, in the years in which the Milanese chef was in the limelight in Italy and abroad. After this period, he worked with Albert Roux (Le Gavroche – London), Alain Ducasse (Louis XV – Monaco) and Pierre Hermé (Fauchon – Paris). He also acted as F&P manager for a French group engaged in the food business and contributed to affirm the Italian cuisine of Gualtiero Marchesi in Japan and USA.
He established the D’O in 2003.

Cuoco andata e ritorno La mia cucina POP Chefacile (Italian Edition) POP Il giusto e il gusto
Cuoco andata e ritorno La mia cucina POP Chefacile (Italian Edition) POP Il giusto e il gusto