After finishing his studies at a professional catering school in Ruda Śląska, the young Lukasz Aniol set out to hone his pastry skills at his uncle’s restaurant in Knurów. Four years later the chef broadened his knowledge about yeast dough and first discovered French pastries in a café in Mikołow followed by a restaurant in Katowice before moving abroad to Guernsey, an island in the English Channel. There he took the position of pastry chef at a local restaurant and really got the hang of French pastries. But after working an additional year in a small hotel in the UK, Lukasz Aniol moved back to Warsaw, where he worked at Tortownia.pl under the tutelage of Bożena Sikoń, the undisputed Polish pastry master.

Lukasz Aniol is a very young, but incredibly passionate pastry chef, with a culinary drive bordering on workaholism. Proof of that is the fact that he’s juggling his full-time day job at Tortownia.pl and late-night preparations for the World Chocolate Masters final with the organisation of a gastronomic championship in his heimat Silesia.

Read all about Lukasz Aniol experience at Cacao Barry's Or Noir laboratory in Meulan.

Where does my passion for chocolate stem from?

It was born from working with my mentors Bozena Sikoń and Joanna Profus. They have infected me with the passion for this wonderful product, shown me its wealth of possibilities and inspired my creativity.

Why do I participate in the World Chocolate Masters?

I want to test myself at the best competition in the world and against the most talented upcoming professionals from every corner of the globe.

How do I prepare for the World Chocolate Masters?

Work, work and work some more. I have assigned all of my time, will and effort preparing for the World Chocolate Masters final. Having spent the last few months training and preparing, I feel like my heart is made of chocolate...

How do I plan on convincing the jury members?

I hope my creations will speak volumes and prove to be convincing by themselves.

What do I hope to learn from this experience?

Participating in the national qualifiers and the preparations themselves have already proven to be one big lesson. I have learnt to respect the product and all the people that work with chocolate every day of their lives. I hope that seeing all the professionals and their creative use of chocolate will greatly inspire me for the future.