Born in Vicenza in 1965, in 1986 he began his professional career at Gualtiero Marchesi in Milan, the first Italian restaurant to achieve three Michelin stars.

He moved to France for 3 years where he had the opportunity to learn the secrets of French cuisine under the guidance of Alain Ducasse (Hotel de Paris) and Lucas Carton (Senderens, Paris).

After these experiences, Cracco returned to Italy, to Florence, where he became first chef at the Enoteca Pinchiorri.

During his tenure he obtained three Michelin stars in a very short time.

In 2006 he was awarded the Ambrogino d’Oro.

In 2012 the collaboration with Singapore Airlines began where chef Cracco takes care of the creation of menus for business and first class.

Today Carlo Cracco holds the role of president of the Maestro Martino Association, a non-profit association whose main objective is to promote signature cuisine and the excellence of our territory.

For years he has been an ambassador and collaborates with Ifad, a specialized UN agency that deals with the increase in agricultural activities, enabling poor rural populations to achieve greater food security, improve the quality of their diet and strengthen their capacity to adaptation.

Carlo Cracco has been appointed Ambassador of the Lombardy Region for Expo2015.

In February 2018 the Cracco Restaurant moved to Galleria Vittorio Emanuele II in Milan.

1200 square meters of surfaces divided over several floors: a cellar that contains over 2500 labels from all over the world, the Cracco café on the ground floor, the Gastronomic Restaurant on the first floor and finally the Sala Mengoni for hosting parties and events.

In December 2020 it inaugurated its first Online Shop Craccoexpress: a platform where to buy a selection of special products signed by Cracco.

In July 2021 he inaugurates his new restaurant CRACCO PORTOFINO.