Otto has over 40 years' experience as a pastry chef, including in some of the most prestigious hotels in south-east Asia. He is currently Lakeland Dairies' executive pastry chef in south Asia, based in Thailand and for the first time joins the judging panel for the Graduate Awards Pastry Exam.

Speaking to Stockpot Magazine, he said: “Growing up, I was attracted by Vienna’s renowned pastry shops, and on leaving school, completed my pastry apprenticeship in Konditorei Kolber - only small, but a well-known pastry house. I then went abroad to extend my pastry knowledge and learn about new cultures.

“This led to Asia, where I have lived for more than 30 years now, working in some of the most prestigious hotels in Singapore, Malaysia, China, Hong Kong and Thailand. These include a role in Macau as executive pastry chef for Joel Robuchon, where the a’Galera restaurant was awarded three Michelin stars.

“While working in Singapore, I joined the Singapore Culinary National team as pastry chef, helping the team become World Cup Champions in Luxembourg in 1998. I also enjoyed roles outside of the restaurant arena, such as working for Eva Air Airline Catering in Taiwan, understanding the different roles and organisation required in commercial catering, while maintaining the high standards of freshness, quality and healthy cuisine demanded by Eva.

“I believe a pastry chef needs a balance of ingenuity and refinement, with technical precision, attention to detail and a dedication to creating great food - plus an eagerness to keep learning. Learning never stops. Inspiration plays a central role in the creative process. In a fashion boutique, I can visualise and transform their concepts into luxury pastries - a nice-looking handbag can become a chocolate goodie, or a vibrant colour a dessert theme.

“The role of development chef adds another layer, creating recipes based on customers’ needs, and choosing which new trends to test, both internally and with customers. While French classic is the guideline, Asia is the driving force behind innovative trends, using natural processing techniques such as fermentation for sourdough, to develop foods with different textures.

“Mouth-feel is important as well as taste - fluffy or creamy, or a chewy or crispy bite. Healthy superfood is another development, for example using chia seeds and kombucha to add health benefits and create a more energy-boosting snack."