i. Biography
The Climb
Contemporary cooking in Milano has been one reference point for Leonardo D'Ingeo, who worked as chef at Cà-ri-co Milano from 2020–2024. That room placed his early professional record inside a closely watched city context, with cooking described as experimental and distinctly plant-forward while still including non-vegetal elements. Since 2024, the work has extended to Masseria Francescani, where Leonardo D'Ingeo has been Executive Chef, alongside his role as Executive Chef of Bentoteca Milano.
The Practice Today
The current work connects a Milan address to a cooking language built on precision, texture, and measured handling, with Leonardo D'Ingeo identified through the Executive Chef role at Bentoteca Milano. The career line remains legible through named kitchens rather than general claims: Cà-ri-co Milano, where the cooking was described as experimental and distinctly plant-forward while still including non-vegetal elements, and Bentoteca Milano, where the focus is Japanese cuisine.
The Record
Recognition for Leonardo D'Ingeo includes Michelin Plate and Ranked #176 in Top Restaurants in Europe (2025).
Profile updated July 2026
FAQ
Asked of Leonardo
What role does Leonardo D'Ingeo hold?
Leonardo D'Ingeo is chef at Bentoteca Milano — Japanese.
Where did Leonardo D'Ingeo work before?
Earlier in their career, Leonardo D'Ingeo worked at Cà-ri-co Milano.
What recognition has Leonardo D'Ingeo received?
Michelin Plate.
