Carlo Cracco was born in Vicenza in 1965. After having graduated in the Hospitality Institute called Pellegrino Artusi di Recoaro Terme, in the province of Vicenza, at the young age of twenty-one, in 1986, he began collaborating in Milan with Gualtiero Marchesi, one of the most important chefs of the area. It is the beginning of a job that brings him to his career, following, in Garlenda near Savona (at "La Meridiana" restaurant) and at Ponteranca, near Bergamo at the "Da Gerbione" trattoria.
He then moved to France for three years, where at the "Hotel Paris" he learns the secrets of the transalpine cuisine, thanks to the help of Alain Ducasse; then, always in Paris, he worked at Senderens for Lucas Carton. Once returned to Italy, he became chef at Enoteca Pinchiorri, in Florence, being awarded three Michelin stars. at this point, his longtime mentor Gualtiero Marchesi chose him to inaugurate the "L'Albereta" restaurant in Erbusco, near Brescia. Here Carlo remained for three years before opening in Piobesi d'Alba, in province of Cuneo, "Le Clivie" a one Michelin sterred restaurant.
Even ths experience lasted a short while, because Cracco after a few yers ecided to accept the invitation to join the Stoppani family (one of the most important families in Milan, owners of one of the most important food shops open since 1883) and open the restaurant called "Cracco Peck", where he worked as the Execute Chef. The restaurant became one of the most frequented in Milan, and gained two important praises, one from "Gambero Rosso" which gave two forks, a vote of 18.5 out of 20 by "Guida Espresso" and two Michelin stars.
Then in 2011, Cracco became, alongside two other world famous chefs, Joe Bastianich e Bruno Barbieri, one of the judges of the show "Masterchef Italy", culinary reality show on air on Cielo.
Known for always amazing clients with his cuisine that defines the heart and the brain contemporarily, Cracco is the author of numerous books such as "L'utopia del tartufo bianco" in 2002 "La quadratura dell'uovo" in 2004 (both written for Folini Editore ), "Cracco. Sapori in movimento" (written in 2006 with Alessandra Meldolesi for the series "Grandi Cuochi" editor Giunti) and "Panettone a due voci" (written in 2010 with Davide Oldani for the series "Peccati di gola", for Giunti Editore).
Over the years, Cracco has given life to a cuisine that continually impresses the diner thanks to new creations and revisitations to classic dishes with simple modificatons that can completely transform a dish, such as potato salad, that became an elegant dish when Cracco caramelized it, or pickled egg yolk, to be eaten in one bite but that requires a lenghty preparation. Cracco, to sum up, brings to life some real science experiments, but the focus is always the love for food, and the result, no matter how much time and creativity is put in, is never far from flavorful.