Lucas Siwinski started out studying pastry, chocolate and ice cream-making here at FERRANDI Paris in 2004 before going on to work in several patisseries around Paris, including Gérard Mulot’s Maison Mulot. He then left to travel the world, first working in several prestigious clubs in Australia, before moving on to South America.

    After this, Siwinski had a change of career, deciding instead to teach his craft and pass on his enthusiasm across South America, such as at the Insituto Superior Mariano Moreno, as well as in Australia - a 12 year long experience eventually leading back to where it all started: FERRANDI Paris.


    As for now, he has spent the past two years passing on his expertise to FERRANDI Paris students, all whilst consulting for several multi-national corporations.