Chef Carlo Cracco has recently opened his new gourmet address at Portofino, on the Ligurian Riviera; a restaurant destined to become a must-visit for food lovers and gourmets from all over the world and for which the chef has chosen the guarantee of a GICO kitchen.
Optimisation of consumption, bespoke layout and customisation of all the equipment, efficient use of space and careful attention to design and workflow are the things that convinced the starred chef, an international celebrity on the food service scene, to choose our company for his ambitious project.
In 2021, GICO began working with Chef Carlo Cracco on two fronts. First, the creation of a professional kitchen for a teaching restaurant dedicated to talented newcomers to Italian cuisine, established just outside Milan in collaboration with Villa Terzaghi and the Maestro Martino Association, of which the chef is a founder member and chair.
The second partnership brought together GICO and Carlo Cracco to plan, ‘four-handed’, a kitchen for his new restaurant at Portofino.
The resulting professional relationship between Chef Carlo Cracco and GICO is based on values in common, the chef’s food production ideology, shared by GICO, and a quest for outstanding product quality.
The new restaurant is situated in a historic building, with architectural features and details typical of the Ligurian Riviera. The kitchen area is located on the first floor of the building and the dining room has an irregular layout with an asymmetrical perimeter. These features made it necessary to do a special 3D scan of the rooms in order to optimise the space available. This was the starting point for GICO to study and plan a fully customised layout.
The complete kitchen of Ristorante Cracco Portofino, built with the contribution of designer Andrea Viacava, comprises a central cooking suite, completed by additional equipment selected to optimise space and workflow before, during and after preparation.
The result is a kitchen literally ‘made to measure’, featuring extreme customisation. The equipment is contained in a single suite made of prime quality 30/10 thick steel and featuring a steel, anti-fingerprint worktop with a ‘textured effect’ and mirror finish edges.
The appliances selected by Chef Cracco for his new GICO kitchen are entirely electric. They are elements designed for energy optimisation and consequent savings in consumption, while guaranteeing top performance in use.
The kitchen has been designed with a digital consumption control system that adapts to the appliance work cycles. This makes it possible to manage energy peaks as and when the chef employs more or less energy.
Energy optimisation plays an increasingly important role in professional kitchens, which normally have total output of 100kW. We at GICO strongly believe that the sustainability of a restaurant (food service locations and hospitality in general) must necessarily involve careful management of energy consumption and all operational costs, without forgoing performance.
That this value is a fundamental asset is a concept shared by chef Cracco, who has chosen for his new restaurant a philosophy as ethical as possible and locally sourced materials. His menu has no meat dishes, and is based on local produce and fish from the Riviera.
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