Alberto Simionato

Formed in baking, gelato, and pastry, Alberto refined his craft at the Scuola Etoile and across luxury hospitality, honing absolute rigor. In 2007, he joined the world’s largest chocolate manufacturer, growing alongside international masters and blending artisanal sensitivity with commercial vision. This rich background led him to work as a global consultant and to direct the Chocolate Academy in Milan for five years. An internationally esteemed cocoa connoisseur, Alberto analyzes the raw material through a counterintuitive approach, tracing its journey backward from pastry application to the origin plantations. By mastering genetics, fermentation, and drying, he has unlocked the ingredient's full organoleptic potential. With Chocolate For Family, he brings this global expertise into an independent project, where the Bean-to-Bar philosophy becomes pure artisanal avant-garde.