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Carlo Cracco

Carlo Cracco (1965) begun his career working for Gualtiero Marchesi, the first Italian restaurant to achieve the Michelin Guide’s three-star-status. He lived in France for three years working for Alain Ducasse and Lucas Carton, then was First Chef at the Enoteca Pinchiorri, which got the three Michelin stars as well. He worked in Gualtiero Marchesi’s restaurant L’Albereta, then opened his own Le Clivie, which earned one Michelin star after just one year. In 2002 the Stoppani family, owner of the renowned Peck delicatessen shop, entrusted him with Cracco Peck, of which he is the sole owner since 2007, and where he is still working as Executive Chef. His cuisine is a modern reworking of the traditional Milanese specialities. Cracco Peck got two stars from Michelin, 18/20 from the Guida dell’espresso and 3 forks from the Gambero Rosso guide. Since 2007, it is listed as one of the 50 best restaurants in the world.
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