Otto's professional career as an aspiring Pastry Chef took off when he moved from El Salvador, to where he came to whole heartedly consider his hometown, Houston, in 1992. It was then that Otto joined luxury hotel properties such as the Omni Houston Hotel (where he met Tina), and The Sam Houston Hotel (17* Restaurant). The next three years would go on to become some of the most influential in his professional career, having earned the chance to work as the Executive Sous of Pastry at Michelin Star Chef Alain Ducasse’s MIX in Las Vegas, NV. Otto's seized the moment again when he opened the LEED Platinum Certified Bardessono Hotel in Yountville, CA as Executive Pastry Chef. In 2009, Otto’s passions led him back to Las Vegas (where he worked with Matt), to practice and learn as a Sous Chef at Michelin Star Chef Joël Robuchon at The Mansion. Otto went on to hold the Executive Pastry Chef position at The Ritz Carlton, Half Moon Bay, before traveling abroad to join "The Most Luxurious Hotel in the World," Burj Al Arab team in Dubai, UAE as Pastry Chef. Most recently Otto held the position of Executive Pastry Chef at La Table here in Houston. Throughout years of traveling and learning, Otto's main goal remained clear throughout- return home to Houston and do his part to elevate the profile of bread and pastry in this city of diverse, well-traveled and knowledgable neighbors. Magnol Bread is this goal being realized. This tremendous opportunity to serve the Houston community with superior product (and much more in the future), alongside some of his most dear and respected fellow chef friends, is one he and the team are thrilled about and committed to delivering on- daily!
Matt's passion for baking was sparked during an internship (or "stagiaire") in 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. Having spent 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 landed Matt at the MGM Grand in Las Vegas, working as Head Baker for Mr. Joel Robuchon's 1 and 3 Michelin starred restaurants. The five years spent in Las Vegas proved to be incredibly influential both personally and professionally. Through these experiences in France and Las Vegas, Matt acquired the curiosity and confidence to bring his talents to Santa Rosa, CA and most recently, the past six years dedicating himself to the role of Chef Baker to Jerome Bocuse's (son of acclaimed French Chef Mr. Paul Bocuse) inspiring food and beverage outlets within the French Pavilion of Epcot in Walt Disney World (Orlando, FL). This next chapter of Matt's journey to Houston, and being a part of Magnol Bread, is thrilling for many reasons. He is a sponge for the diverse culture and atmosphere that make up this great and unique city, and eager to participate in bringing his abilities to many, many hungry Houstonians.
Tina began her 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 on task force in Atlanta, assisting at the CNN Center, she developed an affinity for opening projects and ventured nationwide to launch the pastry operation at a myriad of high profile locations such as theWit Chicago and The Cosmopolitan of Las Vegas. Subsequently, she was recruited to manage Scott Conant's acclaimed restaurants Scarpetta and D.O.C.G Enoteca. Furthering her passion and success in Las Vegas, Tina enrolled to work with the team at Wynn Las Vegas and Encore. There, she crafted desserts for the property's many remarkable restaurants and outlets. Returning to her hometown of Houston, Texas, Tina is humbled and excited to embark on her new chapter with her beloved and esteemed partners.
Krissy caught the hospitality bug after graduating from Northeastern University in Boston, in 2006. She put her Public & Organizational Communications degree to work by joining the front office opening team of the St Regis, Fort Lauderdale in Florida in 2007. Krissy spent the next six years living and breathing luxury hospitality life, while holding progressively challenging front office leadership positions with The Ritz Carlton, in additional locations such as Charlotte, North Carolina and Half Moon Bay, California. The properties Krissy called home during this influential period of time, all held Forbes 5 Star, AAA 5 Diamond distinctions.After joining forces with Otto in Half Moon Bay, they decided to spread their wings together with a move to the other side of the globe. It was here in Dubai, where Krissy managed front office operations, including six departments with a multicultural team of 150+ employees at the Madinat Jumeirah Resort, Jumeirah International Hotel Company. The years spent working alongside these fascinating and truly hard working colleagues and leaders, taught many cherished lessons, that went on to influence her personal and professional identity. Upon 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. The aspiration of professionally teaming up with Otto has now become a reality, and Krissy could not be more thrilled and eager to contribute her operational, leadership, strategic and human resources experience and knowledge to Magnol's future success.