Otto’s professional career as a Pastry Chef took off in Houston in 1996. After several years of apprenticeship, he continued this self-directed training and development at luxury hotel properties such as the Omni Houston Hotel, and The Sam Houston Hotel (17* Restaurant). Otto counts the next three years as among the most influential in his professional career, as he earned the role of Executive Sous-Chef of Pastry at Michelin-starred chef Alain Ducasse’s MIX in Las Vegas, NV. He seized the moment again when he opened the now-legendary LEED Platinum-Certified Bardessono Hotel in Yountville, CA as Executive Pastry Chef. In 2009, determination to master his craft led him back to Las Vegas, when he was appointed Sous Chef at Michelin-starred chef Joël Robuchon’s The Mansion. Otto went on to hold the Executive Pastry Chef position at The Ritz Carlton, Half Moon Bay, before traveling abroad to lead the pastry team at “The Most Luxurious Hotel in the World,” The Burj Al Arab Hotel in Dubai, UAE. Upon returning to Houston in 2015 Otto held the position of Executive Pastry Chef at La Table Restaurant . Throughout these years of traveling and learning, Otto’s main goal never wavered: to come home, then to do his part to elevate the art of bread and pastry for his city. Magnol French Baking represents the realization of this long-held dream. The tremendous, fought-for opportunity to serve the Houston community with superior product is a challenge that Chef Otto and his team are thrilled to meet and deliver upon, every day!