Executive chef experience and qualifications
Carlo Cracco, born in Vicenza in 1965, attended the “Istituto Professionale Alberghiero” (Professional Hotel Institute) in Recoaro Terme (near Vicenza, North Italy).
The Institute is part of “Associazione Europea delle scuole alberghiere e del turismo” (European Association of hotel and tourism school) and it was established on 1963.
While attending the Institute, he also worked for the restaurant “Da Remo” (Vicenza).
In 1986, he began his professional career at “Gualtiero Marchesi”, in Milan, the firs Italia restaurant awarded three Michelin stars.
Today, only 4 restaurant in Italy have been awarded two Michelin stars, an honour bestowed from the well-known Michelin restaurant guide.
Following, Cracco worked at “La Meridiana” of Garlenda (Savona) part of the famous Relais &Chateux chain.
For the next three years he resided in France, where he learned on French cuisine at Alain Ducasse (Hotel Paris) and Lucas Carton (Paris, Senderens).
Cracco finally returned to Italy where he was appointed Chef at “Enoteca Pinchiorri”, Florence. During his tenure, the restaurant was awarded the three Michelin stars.
Gualtiero Marchesi called him back for opening of his restaurant “L’Albereta”, Erbusco (Brescia), where Cracco worked as chef for the next three years. Soon after. He opened the inn “Le Clivie” in Piobesi d’Alba (Cuneo). Which after only one year, was awarded the Michelin star.
A few years later, he accepted an invitation from the Stoppani family, owner of Milan’s famous gourmet shop “Peck – in Milan since 1883”, to open “Cracco Peck restaurant”.
The restaurant opened on 2001, it is in an elegant building in the city centre and cuisine re examines Milan’s traditional dishes in a contemporary way. It was awarded of two Michelin stars.
Since July 1st 2007 Carlo Cracco is the only owner of Cracco Restaurant.