Born in Lucca and raised in the Tuscan countryside of Ponte Buggianese, Giulio Lupori grew up within a family deeply rooted in the gelato tradition. His childhood was defined by a profound connection to nature and culinary rituals—from shaping gnocchi with his grandmother to foraging for chestnuts and wild mushrooms with his grandfather. These formative years instilled in him a lasting respect for ingredients and the sacred art of cooking.
After working at his family’s gelateria near Milan, Giulio immersed himself in authentic Tuscan cuisine at Dalla Zia. At age 25, his journey led him to Mexico, where he met his mentor, Chef Emanuele Olivero. Under Olivero's guidance, he refined his mastery of Northern Italian cuisine, blending rigorous discipline with a vibrant passion for the craft. His professional adaptability was further honed through years of curating experiences for private villas, luxury yachts, and high-profile events.
Since 2013, he has been a key figure in high-end openings and culinary projects. Today, Chef Lupori is a culinary professional who seamlessly combines natural talent with technical expertise at Lucca restaurant in Grand Velas Los Cabos, mastering everything from handcrafted pastas to premium meats and charcuterie. His philosophy focuses on luxury through meticulous attention to detail, crafting bespoke culinary experiences that evoke emotion and create lasting memories.
