{"id":3457,"date":"2016-01-22T10:42:07","date_gmt":"2016-01-22T09:42:07","guid":{"rendered":"http:\/\/www.wakapedia.it\/?p=3457"},"modified":"2025-08-26T15:12:12","modified_gmt":"2025-08-26T13:12:12","slug":"carlo-cracco","status":"publish","type":"post","link":"https:\/\/www.wakapedia.it\/en\/carlo-cracco\/","title":{"rendered":"CARLO CRACCO\uff08\u30ab\u30eb\u30ed\u30fb\u30af\u30e9\u30c3\u30b3\uff09"},"content":{"rendered":"

\"logo_cracco-milano-ristorante\"<\/a>World-famous chef and burgeoning TV personality, Carlo Cracco<\/strong>\u2019s journey began in Italy in 1965<\/strong>. A love of food drove him to study at the Pellerino Artusi institute of hospitality management in Veneto, before heading off to Venice to work at the restaurant Da Remo<\/strong> upon graduation. In 1986<\/strong> he began to collaborate with Gualtiero Marchesi <\/a><\/strong>\u2013 which was a turning point for his career. 3<\/strong> years in France studying of French cuisine followed, before returning to his homeland taking up the position of chef at the Enoteca Pinchiorri<\/strong><\/a> in Florence. That place awarded 3 stars Michelin Stars<\/strong>. Further collaborations with Marchesi<\/strong> followed \u2013 this time working in latter\u2019s newly opened restaurant L\u2019Alberta in Lombardy as chef for 3<\/strong> years, after which he struck out on his own and opened his own restaurant: one Michelin Star<\/strong>. The owners of the Peck Marketplace in Milan then reached out and a new restaurant was born: Cracco Peck<\/strong>, which is one of the places Carlo<\/strong> can be found today as Executive Chef<\/strong>. Since 2007<\/strong> though, the restaurant is known as just Cracco<\/a><\/strong>. As of 2014<\/strong>, he also owns the Milan bistro Carlo e Camilla in Segheria<\/strong><\/a>.<\/p>\n

2011<\/strong> witnessed the birth of Carlo Cracco<\/strong> \u2013 TV star, where he took the hosting reins on MasterChef Italia<\/strong> as well as going on to host the first two seasons of the Italian version of Hell\u2019s Kitchen<\/strong>.<\/p>\n

WAKAPEDIA\u2019s CARLO CRACCO<\/span>
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Cracco x GQ Italia<\/p><\/div>\n

Blue eyes, black hair. A classic pointy nose, and standing over 6ft<\/strong> tall. This is a man and a half. Who is the figure\u2026? An actor? Nope. This man who can take many a lady hostage with just his eyes is Italy\u2019s most famous contemporary chef: Carlo Cracco<\/strong>. His status in Italy is along the lines of fellow Hell\u2019s Kitchen presenter and chef, Gordon Ramsey<\/strong><\/a>. Both have notched up some Michelin Stars<\/strong> for their own restaurants; both are not strangers to the TV screen. Both offer something different; both create food in their own unique ways. But, more than anything, I have to say – if it is at all possible – the real-life Carlo is even more dashing than on the TV. I often wonder which country I prefer: Japan or Italy? But when I see that Italian style, machismo and charm that Carlo wears like coat, it just clinches it for Italy. Then he opens his mouth and out comes the country accent from his home region of Veneto. If anything, it just adds to his humanity and approachability. Take me now.<\/p>\n

On the other hand, while he does have that familiarity you expect from a Big Star, he does have the slight reputation of being difficult individual. When it comes to food, he is known for his contemporariness of his cuisine, but on the decorative front he keeps it simple. Simple ingredients, arranged ingeniously that surprise his customers. Eggs are a particular specialty. His creations emit warmth. The stuff you ate 3 years ago and still remember today. That\u2019s a Cracco dish<\/strong>.<\/p>\n

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Carlo e Camilla in Segheria<\/p><\/div>\n

His restaurant lies just a 5<\/strong> minute walk from the Duomo in central Milan. Recently opened, the bistro Carlo e Camilla in Segheria<\/strong> is one of my favourite restaurants. The restaurant may conjure up memories of the Palais de Tokyo<\/strong><\/a> in Paris, but is, in fact, in the site of a former factory. A tall ceiling stands above the concrete walls \u2013 still in place. The chandelier overhead oozes class. The building itself remains as it was; just two long tables dominating the centre space have been added. It\u2019s a table setting that could have easily sat The Last Supper<\/strong>. But with Richard Ginori<\/strong><\/a> teapots that function as table numbers.<\/p>\n

Of course, such an individual with such a restaurant is just the sort of individual that Wakapedia has to interview\u2026<\/p>\n

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C.Cracco & SaraWaka<\/p><\/div>\n

SaraWaka<\/strong>: Ciao, Carlo! I\u2019ve been tracking you down for 2<\/strong> years \u2013 thanks so much for granting me this interview finally. Tell me everything!<\/p>\n

Carlo Cracco<\/strong>: Where shall I start?<\/p>\n

Sara Waka<\/strong>: Right at the beginning. From your birth.<\/p>\n

Carlo<\/strong>: You\u2019re joking right!?! This interview will take 2 days in that case? Do you really have the time!?<\/p>\n

Sara Waka<\/strong>: Two days is maybe a bit long… let\u2019s go for a shortened version. Not the Twitter version \u2013 somewhere in between 140 characters and two days please.<\/p>\n

Carlo<\/strong>: I became interested in food relatively late. I didn\u2019t really have the interest when I was younger. But I did love to eat beautiful things. Probably why I was so chubby<\/strong>!<\/p>\n

Sara Waka<\/strong>: You were chubby?! Italian Cuisine Hunk-of-the-Year Carlo was chubby?! The housewives are fainting at this news.<\/p>\n

Carlo<\/strong>: It\u2019s true. That\u2019s why when I was 10 my mum put me on my very first diet! I was shocked. I still love to eat though. That was probably the start of my relationship with food.\u00a0 Then I went to study hotel management.<\/p>\n

Sara Waka<\/strong>: Okay. I guess if hotels are involved, there is no trouble continuing to eat, right.<\/p>\n

Carlo<\/strong>: Exactly! I actually wanted to become a bartender, but I had to work on the floor and began to think if that\u2019s the case I\u2019d rather be working in the kitchen. And when I did, my grades began to improve, and I began to really become interested in food.<\/p>\n

I bounced around to various restaurants in Milan<\/strong>, Monte Carlo<\/strong>, Paris<\/strong> and Venice<\/strong>, but more than anything it was meeting Guatiero Marchesi<\/strong> that gave me the push. Then once I had the experience, I started my own restaurant in Alba up in Piemonte.\u00a0 After 4<\/strong> years, I really wanted to move back to Milan, and got a call from Peck<\/strong><\/a>, the famous quality grocers, and we started working together. So for 15<\/strong> years, I worked just close to the Duomo<\/strong><\/a> in a restaurant called Cracco Peck<\/strong>, before starting my own thing in 2007<\/strong> called Cracco<\/strong>.<\/p>\n