It was there that he imbibed foundational values of respect, precision, punctuality, and a keen sense of urgency, shaping his culinary ethos.

From the age of 20, Alessandro’s journey took him through several countries and numerous Michelin star restaurants. When he finally settled in Australia, 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. 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. 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.