Carlo Cracco is without doubt one of the greatest exponents of contemporary Italian cuisine. Working his way up the ranks in the “Gold Brigade” of Gualtiero Marchesi, to whom he quickly became Executive Chef, Cracco perfected his own ideas, drawing inspiration from the sophisticated international cuisine of Ducasse in Montecarlo. Respect for the natural flavour of foods, ingredients of only the finest quality, an ongoing dialogue with traditions, territories and the seasons plus constant reinvention are the main pillars of the chef’s style, now widely referred to in culinary circles as “Cracco’s school”. International acclaim and his consequent involvement in leading haute cuisine events around the world did not stop Carlo Cracco from taking great pleasure in playing an active role in his kitchen on a day-to-day basis. From getting up before dawn to snap up the best “fresh produce” of the day at market, to personally cooking the trickiest orders and training the palates of young chefs in his Brigade in the gestures and flavours involved in his dishes. A chef who has embraced the pursuit of excellence as the most profound sense of Italian taste in cuisine.