Carlo Cracco is one of the most loved Italian chefs nationally and internationally, but how much does the chef earn? Are his finances really as healthy as they appear?
Carlo Cracco has been a leading figure in the Italian culinary scene for years, a true icon who was able to conquer the hearts and palates of Italians with his extraordinary culinary skill and limitless creativity.
With a career full of successes, Cracco has left an indelible mark on the world of gastronomybecoming not only one of the best chefs in the country, but also a point of reference for aspiring chefs and lovers of good food around the world.
His skill behind the stove, his passion for innovation and his ability to reinvent the Italian culinary tradition make it an essential presence in the international gastronomic panorama.
His position at fourth place in the ranking of the richest chefs in Italydrawn up by Pambianco Business Strategiesis just a testament to his success and influence in the industry.
Carlo Cracco’s earnings: among the richest chefs in Italy
Carlo Cracco, one of the most emblematic chefs on the Italian culinary scene, ranks fourth in the ranking of the richest chefs in Italy, according to the analysis by Pambianco Strategie d’Impresa. Venetian by birth but Milanese by adoption, Cracco recorded an impressive turnover of 8.1 million euros in 2017, marking an increase of 11.6% compared to the previous year. This financial success comes not only from the management of his renowned restaurants, but also from his participation in commercials, television programs and consultancy activities.
His figure as a starred chef and well-known face on Masterchef makes him one of the pillars of luxury cuisine in Italy, but in recent times things have changed for Carlo Cracco. The chef has significantly reduced his television presence, leaving highly visible programs such as Masterchef, and recently faced the loss of a Michelin star.
Difficult financial situation for Carlo Cracco: restaurant management
An investigation conducted by Reports brought to light a difficult financial situation for chef Carlo Cracco and his restaurants. It seems that the clubs’ accounts are constantly in the redmainly due to the high rents that Cracco faces to maintain its exclusive locations.
In particular, the Galleria, home to one of its restaurants, requires around 1 and a half million euros a year in rent. Considering all other operating costs, such as employee salaries, utilities and the cost of products offered to customers, the profit margin is very small.
