Carlo Cracco born in Vicenza in 1965, he began his professional career with Gualtiero Marchesi in Milan.
He moved to France for three years where he had the opportunity to learn the secrets of French cuisine under the guidance of Alain Ducasse and Lucas Carton. Then, he returned to Florence, where he became the first chef at the Enoteca Pinchiorri, which during his management obtained three Michelin stars in a very short time.
Gualtiero Marchesi called him back for the opening of his restaurant “L’Albereta” in Erbusco (Brescia), where Cracco worked as chef for three years.
Immediately after this experience, he moved to Piedmont where he opened his first restaurant “Le Clivie”, in Piobesi d’Alba (Cuneo). There, after only a year, he earned a Michelin star.
After a few years, he returned to Milan, for the opening of the “Cracco-Peck” restaurant, where Cracco took on the role of Executive Chef until becoming Chef Patron in 2007.
In February 2018, he moved to Galleria Vittorio Emanuele for his biggest project: 1200 square metres of surfaces divided into several floors: one of the best wine cellars in the world, the Cracco café on the ground floor, a pastry laboratory, the Gastronomic Restaurant and a private room for exclusive events.
Today, Carlo Cracco is the president of Associazione Maestro Martino, a non-profit association whose main objective is to promote haute cuisine and the excellence of our territory.
For years, he has been a testimonial and collaborator of IFAD, a specialised UN agency that works to increase agricultural activities, enabling poor rural populations to achieve greater food security, improve the quality of their diet and strengthen their ability to adapt.
To discover more about the Chef:
Association Maestro Martino: https://maestromartino.it/