Carlo Cracco

Carlo Cracco graduated from Instituto Professionale Alberghiero (Professional Hotel Institute). In 1986, Carlo Cracco began his professional career in the kitchen of “Gualtiero Marchesi“ in Milan, the first Italian restaurant to be awarded 3 Michelin stars. Mr. Cracco then worked at La Meridiana in Garlenda, Savona Province, incorporated in the Relais & Chateux chain. In later years, he worked at the temples of French gastronomy – Alain Ducasse at the Hotel de Paris in Monte Carlo and Alain Senderens at the Lucas Carlton in Paris. Returning to his native Italy in 1991, he took up the position as Head Chef at “L’Enoteca Pinchiorri“ in Florence, which earned 3 Michelin stars in 1993-1994 under his exacting management. The same year he was approached by his former employer and friend Gualtiero Marchesi, who asked to help him to open a new restaurant, “L’Albereta“ in Erbusco (Brescia). After three successful years working alongside Marchesi, Cracco finally decided to open his own restaurant “Le Clivie” in Piobesi d’Alba (Cuneo) in 1996. The restaurant was awarded its first Michelin star a year ago. In 2000, the Stoppani family – owners of the famous Peck delicatessen in Milan – approached Cracco and offered him the opportunity of a new joint venture, restaurant Cracco-Peck. The following year the restaurant opened to great critical acclaim and within three years it had obtained 2 Michelin stars. In July 2007, Cracco took over the restaurant and renamed it simply, Ristorante Cracco.