This guy’s not afraid of a few calories. Alejandro Luna, who was appointed the Langham Hotel’s executive pastry chef in 2006, has one of the sweetest jobs in the biz. He’s revamped the hotel’s signature Chocolate Bar, created some sculptural works of edible art (his 120-pound “Chocolate Castle and the Beanstalk,” for one), and experimented with everything from desserts like “Snickers My Way” to chocolate caviar. To top it all off, Luna’s only 27, making him one of the youngest hotel executive pastry chefs in the country — and leaving him plenty of time to make his next move. His dream? To own a luxury chocolate shop on posh Newbury Street.

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