Alejandro Luna is an international pastry chef and former Executive Pastry Chef at Sonoma Baking Co. in Sydney, Australia. Known for combining classic pastry technique with modern production methods, his work focuses on flavour, precision, and respect for tradition. He has spent recent years refining sourdough panettone and developing pastry programs within large-scale bakery operations.
Over his career, Luna has led pastry teams and operations across several major hospitality groups, including Adriano Zumbo in Australia and Marina Bay Sands in Singapore, where he oversaw pastry and bakery production across multiple venues. He has also worked with leading hospitality brands such as Bottega Louie, Wynn Resorts, and Mandarin Oriental, gaining experience in both luxury hospitality and high-volume production.
Alongside his work in kitchens, Luna consults internationally, teaching masterclasses and helping bakeries and pastry teams design production systems, develop products, and build strong pastry programs worldwide.