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chef carlo cracco
Chef Biography - Chef Carlo Cracco
Born in Vicenza Italy, Carlo is one of the top modern age European chefs. He attended the prestigious Professional Hotel Institute and honed his professional career by working at Gualtiero Marchesi, the first Italian restaurant to be awarded three Michelin stars. He later joined Relais & Chateaux - La Meridiana in Garlenda and worked at Alain Ducasses' Hotel de Paris in Monte Carlo and Alain Sandersens at the Lucas Carlton in Paris. Renowned for his skills to modernize classic Italian cooking, he has authored a number of cookbooks including 'Panettone a due foci' and 'white truffle utopia', and his restaurant Ristorante Cracco has been awarded two Michelin stars. Voted among the top 50 restaurants in the world it is renowned for making each kernel of risotto on the menu by hand from dehydrated potato based edible paper

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