Alessandro Luppolo's culinary journey began in Monza, Italy, where he nurtured his passion for pastry at his aunt's local pastry shop, Le Dolcezze di Mister C. It was there that he imbibed foundational values of respect, precision, punctuality, and a keen sense of urgency, shaping his culinary ethos.

At the age of 20, Alessandro embarked on an international culinary adventure, beginning with Tarallucci & Vino in New York City, where he discovered the joy of restaurant culinary creation and received immediate feedback from patrons. Eager to refine his craft, he returned to Italy to join the esteemed pastry team at The Four Seasons Hotel Milan, experiencing firsthand the pinnacle of five-star service.

Continuing his quest for excellence, Alessandro embraced the challenge of Michelin-starred cuisine at the illustrious Grand Hotel Villa Serbelloni in Bellagio, under the mentorship of Executive Chef Ettore Bocchia who is a pinnacle of Molecular Gastronomy in Italy and the world. After three years as Chef De Partie, he embarked on a transformative journey at Francois Payard Patisserie in New York City, immersing himself in French techniques alongside a dynamic team of 25 chefs, reaching the rank of Junior Sous Chef.

His tenure at NoMad Hotel NYC marked a pivotal moment in Alessandro's career, working alongside industry luminaries such as Executive Chef Daniel Humm from Eleven Madison Park and Bradley Ray, refining his skills and palate eating at some of the best restaurants in the world while exploring the new coming bean-to-bar chocolate concept at Mast Brothers in Brooklyn, which unknowingly led to inception of the future chocolate adventures.

In 2017, Alessandro embraced a new challenge in Hong Kong as Head Pastry Chef at the Michelin-starred restaurant Tosca, situated at the 102th floor of The Ritz-Carlton Hong Kong. Crafting his inaugural pastry menu for the 120-seat establishment, he earned accolades, including a coveted Michelin Star.

Seeking a more relaxed lifestyle, Alessandro ventured to Melbourne, Australia, where he immediately joined the esteemed team at Attica, a three-hatted restaurant ranked among the top 20 in the world. Here as Junior Sous Chef, he led the pastry team while exploring native Australian ingredients and contributing significantly to menu development.

Inspired by the artistry of bean-to-bar chocolate, Alessandro launched Good Boy Chocolate amidst the challenges of the COVID-19 pandemic, sharing his passion for small-batch chocolate with colleagues and friends. In 2022, he assumed the role of Head Pastry Chef at To Be Frank, delving deeper into the world of lamination and croissant-making, creating signature staples that became bestsellers.

Now, in 2024, Alessandro embarks on a new chapter with the evolution of Good Boy Chocolate into Alessandro Luppolo bean-to-bar store, poised to captivate chocolate enthusiasts with his unrivaled craftsmanship and dedication to excellence. With a brick-and-mortar establishment on the horizon, Alessandro continues to push the boundaries of culinary innovation, fueled by a deep appreciation for Melbourne's vibrant culinary landscape and the endless possibilities of bean-to-bar chocolate.

Photo by: Thiru Naidoo