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 in 1963.
While attending the Institute, he also worked for the restaurant “Da Remo” (Vicenza) where he had the chance to learn traditional preparations.
In 1986, he began his professional career at “Gualtiero Marchesi”, in Milan, the first Italian restaurant awarded three Michelin stars.
His next position was at “La Meridiana” inGarlenda (Savona), part of the famous Relais & Chateux chain.
For the next three years he resided in France, where he learned about French cuisine under the guidance of Alain Ducasse (Hotel de Paris) and Lucas Carton (Senderens, Paris).
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.
Chef Gualtiero Marchesi called him back for the opening of his restaurant “L’Albereta”, Erbusco (Brescia), where Cracco worked as chef for the next three years. Soon afterwards he opened the “Le Clivie” in Piobesi d’Alba (Cuneo),which was awarded the Michelin star after only one year.
In 2001, 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”. Since then, it has been awarded two Michelin stars.
Since July 1, 2007, Carlo Cracco has been the sole owner of Ristorante Cracco and it has been listed in the World’s 50 best restaurants.
He is one of the three judges of the TV series Masterchef Italy, one of the most famous food reality show.
In 2012 the Trussardi family called him to manage their fine dining restaurant “Trussardi Alla Scala” in Milano.
In 2012 he has begun a collaboration with Singapore Airline signing the menu of the first and business class.
Since 2013 Carlo Cracco collaborate with Trenitalia signing the Menu for the Executive class on the train.
Today Carlo Cracco is the president of the no-profit association Maestro Martino, whose aim is to contribute to the cultural promotion of Author’s Cuisine, particularly the Lombard one and its excellent territory food products.
In 2013 Carlo Cracco was in charge of the Food & Beverage of the new 5 stars Hotel “Palazzo Parigi Hotel and Grand Spa” in Milan.
Since the 2014 he is also the judge of Hell’s kitchen Italia
He has been nominated by Regione Lombardia Ambassador for EXPO 2015