Otto completed his apprenticeship as a chef in Ostrava-Vítkovice. Since he was a child, he loved to cook, and because he comes from a cook family, the cooking has become his destiny.
He started his professional career at the Golden Prague Restaurant in Berlin. Otto gained extensive experience with international cuisine, especially in Italy, where he worked for fourteen years. After returning from abroad, he became a member of the Association of Chefs and Confectioners of the Czech Republic. Since 2013 he has been working at the Clarion Congress Hotel Ostrava where he looks after MICE events and hotel restaurant called Benada. Among Otto's guests we can mention president of the Czech Republic, many Czech and foreign celebrities as well as the world sport stars.
Thanks to the cooperation of the Moravian-Silesian hotel schools and Clarion Congress Hotel Ostrava Otto can help young cooks to make their dreams come true and become chefs one day as well. “The main thing which is needed for success is close cooperating team, without this I would mean nothing,” Otto adds.
Otto mostly uses the sous-vide method. The result of this preparation method is a perfect dish with preserved natural taste of the ingredients and delicacy, smell and texture. "I enjoy the cooking as it is a very diverse and creative job," Otto smiles. "I use the best ingredients that are available on our market, and I prepare them with the utmost care to get the most enjoyment out of them."