Otto Sanchez

Founder & Chef

Otto's professional career as a Pastry Chef took off when he moved from San Salvador, El Salvador, to his new hometown, Houston, Texas, in 1992. 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," Burj Al Arab team in Dubai, UAE.

Most recently, Otto held the position of Executive Pastry Chef at La Table here in Houston. 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!

Kristen White

Co-Owner

I caught the hospitality bug after graduating from Northeastern University in Boston, MA in 2006. After graduating with a degree in Public & Organizational Communications, I joined the front office team for the opening of the St. Regis Hotel in Fort Lauderdale, FL. The next eight years flew by while living and breathing the luxury hospitality life, working with Forbes 5 Star and AAA 5 Diamond distinguished properties. Along the way, I was promoted to progressively more challenging front office leadership roles with The Ritz Carlton Charlotte (North Carolina) and The Ritz Carlton, Half Moon Bay (California).  Little did I know, Half Moon Bay would be the stop that sparked a whole new level of adventure.  

Otto had recently accepted the position of Executive Pastry Chef at The Ritz Carlton, Half Moon Bay and so our journey, together, began there.  After two years in California, we moved to Dubai (United Arab Emirates).  I managed front office operations, including six departments and a multicultural team of 150+ employees at the Madinat Jumeirah Resort in Dubai.  Otto worked across the street at the Burj Al Arab. Working side by side with my large team of international, hard-working colleagues and leaders opened my eyes.  I learned much which continues to influence my personal and professional ethos daily.

Since returning to Houston in 2014, I transitioned my customer service knowledge and experience into a VP of Operations role with a rapidly growing boutique insurance organization.  Continuing with the pursuit of knowledge and experience at the high level, I applied and was accepted to the nation’s top MBA program for Entrepreneurship (Princeton Review & Entrepreneur Magazine 2020, 21’, 22’, 23’, 24’), Rice University’s Jones School of Business Executive MBA program.  Every element of the program exceeded my expectations, and I remain proudly involved with the school post graduation in May of 2023.  I am ecstatic to continue to be a part of responsibility expanding Magnol and incorporating more exceptional partners to our team as we do so.