Publication date - 13/03/2019

    Lucas Siwinski started out studying pastry, chocolate and ice cream-making here at FERRANDI Paris in 2004 before going on to working in several patisseries around Paris, including Gérard Mulot’s Maison Mulot. He then went 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 leading back to where it had all started: FERRANDI Paris.

    Now he has been passing on his expertise to FERRANDI students for the past two years, consulting several multi-national corperations in the meantime.