Passion and rigor, precision and dedication. Marco Pedron is a meticulous and conscientious pastry chef. You can often admire him in Milan at "Cracco in Galleria," where he works as the pastry chef, diligently ensuring that every batch of brioche and individual desserts are perfect and in the right place. Born in 1981, before starting to work with Carlo Cracco, Marco Pedron trained with Luigi Biasetto and delighted the customers at the "Principe di Savoia" and Princi, also in Milan.
