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 (where he met Tina), 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 (where he worked with Matt), 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!
Matt's passion for baking was sparked during an internship (or "stagiaire") at his village bakery in Brittany, France, during his teenage years. That brief exposure cemented a lifelong appreciation and love for all things bread. After studying for four years in bakeries within France, Matt accepted his first Head Baker position in Brittany. After a few years in this role, Matt decided to travel the world to learn and discover new cultures, new people, and new bread techniques. This travel led Matt to the MGM Grand in Las Vegas, where he worked as Head Baker for Joel Robuchon's 1 and 3 Michelin-starred restaurants. After six influential years in Las Vegas, Matt continued to feed his culinary curiosity and confidence in Santa Rosa, CA and most recently as Chef-Baker for Jerome Bocuse's (son of acclaimed French chef Paul Bocuse) inspiring food and beverage outlets within the French Pavilion of Epcot Center in Walt Disney World in Orlando, FL. Matt is thrilled at the new adventure that awaits - his partnership with his dear friend Otto at Magnol French Baking. Matt is a sponge for the diverse culture and atmosphere that make up this great and unique city, and he is eager to bring his abilities to many, many hungry Houstonians.
Tina began her culinary journey at some of Houston's most distinguished establishments, from AAA Five Diamond properties and luxury boutique hotels, to upscale dining destinations and exclusive country clubs. Notable venues within the city include: Four Seasons Hotel Houston, Omni Houston Hotel, The River Oaks Country Club, Hotel ZaZa and Rainbow Lodge. While serving on culinary task force in Atlanta at the CNN Center, Tina developed a passion for the intense process of opening new outlets, and ventured nationwide to launch pastry operations at myriad, high profile locations such as the Wit in Chicago and The Cosmopolitan of Las Vegas. Subsequently, Tina was recruited to lead the pastry teams at Scott Conant's acclaimed restaurants Scarpetta and D.O.C.G Enoteca. She was then engaged to work at Wynn Las Vegas and Encore where she crafted desserts for the property's many acclaimed restaurants and outlets. Having now returned to her hometown of Houston, Tina is humbled and excited to launch Magnol French Baking with her beloved and esteemed partners.
Krissy caught the hospitality bug after graduating from Northeastern University in Boston, MA in 2006. She put her degree in Public & Organizational Communications to immediate work by joining the front office team of the St. Regis Hotel in Fort Lauderdale, FL in 2007. Krissy spent the next six years living and breathing the luxury hospitality life, working at Forbes 5 Star and AAA 5 Diamond distinguished properties. She was promoted to progressively more challenging front office leadership positions with The Ritz Carlton, in locations such as Charlotte, NC and Half Moon Bay, CA, where she met the love of her life. After tying the knot, the newlyweds decided to spread their wings together with a move to the other side of the globe. In the United Arab Emirates, Krissy managed front office operations, including six departments and a multicultural team of 150+ employees at the Madinat Jumeirah Resort in Dubai. Working side by side with this international group of hard-working colleagues and leaders taught her many cherished lessons, which continue to influence her personal and professional ethos. Since returning to Houston in 2014, Krissy has been working in an operational and human resources leadership role for a boutique insurance company in the Galleria. With her aspiration of professionally teaming up with Otto finally realized, Krissy is eager to contribute her operational, leadership, strategic and human resources experience to the Magnol team.