He trained under three–Michelin stars chefs including Chef de Senderens, Chef Ducasse and Chef Marchesi and was the favourite student of the masters.

Having garnered a remarkable two–Michelin stars rating in a short three-year period, he revisits and renews the Milanese traditional cuisine, playing with contrasts of taste and consistency in his cuisine. Chef Craccoís art of cooking is artfully complimented by a large choice of wines, more then 1800 labels, a result of an accurate selection of all the best wines exciting on the world market.

Above the chic and contemporary Cracco–Peck Restaurant, is Europeís finest gourmet shop with a mile–long cheese counter and a comprehensive wine cellar. The restaurant is designed by Italianís famous architect, Beretta, and what resulted is a dining room of quiet elegance and style, made precious by the cherry tree boiserie that covers the original walls.

Upon graduation, he worked in many notable hotels and was herald with praise in his restaurant and at all gastronomic events he participated. He cultivated a penchant for the cuisine of the Mediterranean and in 1990 took over the Girasol Restaurant and achieved a remarkable two–Michelin star rating within three years.

Girasol is a delightful villa with its elegant décor suffused in Mediterranean light - the same light that illuminates the culinary creations of Chef Koerper. Mindful of tradition and uncompromising in his choice of products, Chef Koerper offers a menu adorned with many little imaginative twists, enhanced by treasures from the renowned wine cellar. Among his many mark of distinctions were Chef Koeper’s contributions to Frankfurt Olympiade Culinarias, St. Moritz Gourmet Festival, Davidoff–Gourmet Festivals and he is a member of Relais & Chateaux, Traditions & Qualite and Euro Toques.

Perched on the rocks of Malmousque cove, this impressive white villa is paradise found on the southern edge of the city, and this is where Chef Passédat found his inspiration and passion for cooking.

From watching the women in the family busy in the kitchen as a child to the great chefs who shaped his palate and taught him to express his sensibility through cooking, one principle that remained constant was Chef Passédatís love for his beloved land.

Chef Benghanem first began his culinary career in 1990 as an apprentice in the Lemesle pastry shop in Paris, where he prepared the bakery's viennoiserie, and honed his skills in sugar pulling. He was named commis at Les Entremets de France, a Parisian pastry shop where he had the opportunity to work with one of France's most talented pastry chefs, Mr. Bonté, who holds the title of Meilleur Ouvrier de France.

In 1996, Eddie Benghanem was named pastry sous chef at Paris' Hotel Crillon, and in 1997, he won the prestigious Grand Prix Charles Proust. He later joined the team of Paris' Hotel Georges V as pastry sous chef, and in January, he was appointed as the Head Pastry Chef of the Ritz Paris.

Today, the chef transmits his passion for pastry as well as his work methods to his team. "It's that little extra touch that transforms a simple dessert into something unique and original, and that brings out all of its flavour", mused Chef Benghanem passionately.