Like most chefs, Cracco is a globetrotter. World experience, observation and knowledge all play a part in the making of a great kitchen, and Carlo Cracco is the embodiment of this belief.
But how did his career take off? To answer this question, we need to go back to 1986. Cracco began his professional career at Gualtiero Marchesi in Milan, the first Italian restaurant to win three Michelin stars.
Since then, he has brought his culinary flair to a number of cities around the world, including Savona, Paris, Florence, Brescia, Cuneo, and then back to Milan. In Milan, he accepted the invitation of the Stoppani family to open the Ristorante Cracco-Peck, where he took on the role of Executive Chef.
Since 2018, Cracco has been at the helm of the restaurants in Milan’s Galleria, the city’s most elegant gathering-place. It is a chic and refined establishment where tradition and innovation come together in harmony in every preparation. Among the classic dishes served at this restaurant, you can enjoy a caramelized Russian salad, marinated egg yolk, saffron risotto with bone marrow on the griddle and turbot in a crust of cocoa.