Pambianco lines up the chefs with the highest turnover: the starred cuisine closes 2018 at +22%

The Alajmo family, Antonino Cannavacciuolo and Carlo Cracco: these are the names of the great Italian starred restaurant, on the podium of the special “Top 10 chefs”, drawn up by Pambianco, with the highest turnover in 2018. A ranking that, based on the turnover of catering companies linked to chefs who can boast at least one Michelin star, at first glance shows how, growth in the last year has exceeded 20%, reaching almost +22.5%. In fact, all the “starred companies” have seen their turnover grow in the past year, demonstrating that quality restaurants, especially those linked to prominent personalities, or even VIPs, are a sector with very high potential, even in the mass public, and not just the most elitist of the gourmand experts. Although TV stars Antonino Cannavacciuolo (whose turnover figures have not been communicated, as well as the turnover of chef Massimo Bottura, the world’s no. 1, for whom Pambianco has taken into account that of the previous year, ed) and Carlo Cracco have been beaten by the Alajmo family of Padua with the company of the same name, whose activities include the management of catering in many different ways. The point of reference remains Le Calandre, a 3-starred restaurant on the outskirts of Padua which, together with the other activities of the family, makes a substantial contribution to the dizzying turnover of 2018, equal to 14.1 million euros. The phenomenon of 2018, however, seems to be Carlo Cracco: in just one year his turnover grew by 60% to rise from 7.2 million euros in 2017 to 13 million in 2018. Another predictable double-digit result, in terms of increase, was that of Enrico Bartolini, now at the finish line of six stars with five restaurants in Italy, with a total turnover of 9 million euros.
Another great performance was achieved by Niko Romito at the end of a very intense year, in which the chef from Abruzzo was engaged on different fronts, from the hotellerie with Bulgari to the “Bomb” in street food and then with his idea of a service station along State Road 17 with the Alt brand, which brought his turnover to 5.3 million euros, with a growth of 15% on 2017. Giancarlo Perbellini travels on the same percentages of increase, which rises to 6.1 million euros thanks to the contribution of Locanda Perbellini in Milan, inaugurated in 2018. This was followed by chefs Andrea Berton, whose companies have achieved a turnover of 5.5 million euros, and Enrico Crippa and his 4.2 million euros reached between Piazza Duomo and La Piola. To close the top ten, the “historic” exponent of haute cuisine in Campania, Alfonso Iaccarino di Don Alfonso 1890, who exceeds 3 million euros with a leap of 25% year on year.
The analysis, Pambianco points out, is based on corporations and therefore does not include some of the famous names of our cuisine because, despite the significant fame and turnover, much of the business is still managed through partnerships.