Born in Vicenza in 1965, Carlo Cracco began his culinary career training at the Istituto Professionale Alberghiero (Professional Hotel Institute) in Recoaro Terme, near his hometown.
While at the Institute, he took on his first restaurant job at Da Remo (Vicenza), but it was in Milan in 1986 at Gualtiero Marchesi - the first restaurant in Italy to be awarded three Michelin stars – that his career really took off.
After Gualtiero Marchesi, Cracco worked at La Meridiana in Garlenda, Savona, which was part of the famous Relais & Chateux chain. He then left Italy for France, where he spent three years mastering French cuisine at Hotel de Paris under Alain Ducasse, and Senderens under Lucas Carton.
When he returned to Italy, it was to run the kitchen at Enoteca Pinchiorri in Florence. During his time there, the restaurant was awarded three Michelin stars.
Chef Gualtiero Marchesi from Gualtiero Marchesi called Cracco back to open his new restaurant, L’Albereta in Brescia, where Cracco was to spend the next three years. After that, he opened his first restaurant, Le Clivie in Piobesi d’Alba, and received a Michelin star within the first year.
In 2001, Cracco accepted an invitation from the Stoppani family, owners of Milan’s famous gourmet grocer Peck, to open Cracco-Peck restaurant. In 2007, Cracco became the sole owner of the renamed Ristorante Cracco. It has two Michelin stars and has been listed in the World’s 50 Best Restaurants.
Aside from owning and running restaurants, Cracco is also a judge on MasterChef Italia, and Hell’s Kitchen Italia. He has also designed and collaborated on menus for Singapore Airlines and Trenitalia, and consulted on a number of other culinary projects.