Michelin Chef Davide Oldani finally came to Manila to share his world of flavour, as he recently opened his first concept restaurant outside Milan called FOO’D by Davide Oldani at Shangri-La The Fort, BGC.
Oldani honed his skills and his palate under some of the best chefs in Italy, including his mentor Gualtiero Marchesi, the first chef in Italy to earn three stars from Michelin. Although he received the Michelin Star Recognition after opening his first restaurant in Milan, Oldani’s influence goes beyond. He has become well known for his distinct Cucina Pop style, masterfully weaving together incredible flavours into simple but surprising dishes.
FOO’D by Davide Oldani is the new culinary destination brought to life by Foodee Global Concepts and together with, Cucina Pop, they aim to educate the Filipino palate and elevate the dining experience to a new exciting level by making luxury gastronomy affordable.
As part of his visit here in Manila, Chef Davide Oldani will have an Open Kitchen Demo on January 22-23, 2017.
For more information, follow FOO’D by Davide Oldani on Facebook: FOO’D by Davide Oldani, and on Instagram: @ FOODbyDO_PH
Foo’d by Chef Davide Oldani Restaurant at the Shangri-La The Fort, BGC
Foo’d by Chef Davide Oldani Restaurant at the Shangri-La The Fort, BGC
Foo’d by Chef Davide Oldani Restaurant at the Shangri-La The Fort, BGC
Foo’d by Chef Davide Oldani Restaurant at the Shangri-La The Fort, BGC
Foo’d by Chef Davide Oldani Restaurant at the Shangri-La The Fort, BGC
Foo’d by Chef Davide Oldani Restaurant at the Shangri-La The Fort, BGC
Michelin Star Chef Davide Oldani
Michelin Star Chef Davide Oldani
Rodolfo Pizzocheri, Chef Davide Oldani and Eric Dee, Managing Director Foodee Global Concepts
Chef Davide Oldani during his open kitchen demo
Chef Davide Oldani during his open kitchen demo
Chef Davide Oldani during his open kitchen demo
Chef Davide Oldani during his open kitchen demo
Rodolfo Pizzocheri, Matteo Orsingher, Niccolo Pizzocheri, Chef Davide Oldani, Eric Dee, Managing Director Foodee Global Concepts and Nico Bolzico.
FAUX EGG (Cauliflower Velouté, Cauliflower Tabbouleh, Carrot and Orange Sphere)
SURF AND TURF (USDA Wagyu Beef Cheek, Lobster Jus, Horseradish)
SAFFRON FREGOLA (Fregola from Sardinia, to be well creamed/ “ben mantecato” with 24 months old Grana, Butter and White Wine Vinegar, swirled with Saffron(from lombardy) Sauce
WHITE COFFEE TIRAMISU (Coffee Mousse, Dark Chocolate, Dehydrated Meringue)
WHITE COFFEE TIRAMISU (Coffee Mousse, Dark Chocolate, Dehydrated Meringue)
Shop for LIFESTYLE ASIA’S magazines through these platforms.
