Otto is a talented pastry chef who started his career at Hotel Maya Kuala Lumpur, Malaysia. After that, Otto Tay joined the pastry kitchen of the KLCC Convention Center in Kuala Lumpur for several years. Through multiple competitions, Otto has skilled himself in the arts of fine pastry and baking.
Since 2015, Otto has been one of the leading teachers at the Academy of Pastry Arts in Malaysia. A very well known and respected pastry school in Asia.
From August 2017, Otto officially began as Pastry Chef in Vietnam at the Pastry Academy of Dobla Asia. Next to the management of the school, Otto Tay will play an active role in the development of the Asian market through demon-strations, trainings and professional explanation of product applications.
Otto also has represented Malaysia in the Coupe du Monde de la Patisserie 2015 with him being the Team Captain and entering the competition for Ice Carving and finishing in the 4th place among 21 countries.
April 2018, Otto Tay and his teammates from Team Malaysia won the Asian Pastry Cup 2018 as the Champion. A performance that Dobla is very proud of. The victory entitles chef Otto and his team to take part in the World Pastry Cup held in 2019 at the Coupe du Monde de la Patisserie in Lyon, of which Dobla has been one of the sponsors for 15 years.
Bart de Gans
Bart is a member of the Dutch Pastry Team, a group of the most talented chefs in the Netherlands. He has worked as a pastry chef and product developer at the well-known Patisserie Jarreau in The Hague. He won first prize in the Tastiest BonBon-contest in 2012. With his sculpture ‘Ocean Secrets’ he became Dutch champion Ice Carving in 2015. Bart is a respected member of many national and international juries.
From 2015 he has been a key player in the Dobla Innovation team Europe. Since then he has led many innovations and product developments, always searching for and exploring new techniques.
Born in France. He has studied with a number of the world’s pastry luminaries and holds a master in French pastry, having studied in the classical European tradition. He is a patissier and chocolatier with an amazing track record. For the last 20 years he was involved with education, product development and creation of pastry at an international level.
His participation in various international pastry competitions was awarded with a 1st prize in New York during the Festival Gastronomique and with the World Champion title in Lyon at the Coupe du Monde de la Pâtisserie. Michel educates for Dobla new talented Chefs through our partnership with the EPGB School in Barcelona and travels the world to help develop product and to organize demonstrations.
Maurits van der Vooren
In his previous job pastry chef Maurits van der Vooren worked for Grand Hotel Huis ter Duin for more than 9 years. As Sous Chef and Pastry specialist he worked on building the image of the renowned Restaurant Latour in Grand Hotel Huis ter Duin. Maurits comes from a family that owned a chain of Pastry shops since 1918. He was born and raised with Pastry, it is in his blood. After his dad sold the chain of Pastry shops Maurits was looking for a way to continue the family tradition.
Since January 2018 Maurits has been part of the Dobla Innovation team Europe, where he can show and expand his creativity and talent with chocolate decorations, desserts and patisserie. With over 54.000 Instagram followers Maurits wants to inspire others with his vision, creativity and work. A great example is his famous ‘Key of Love’ dessert.
Graham is an international award winning Patisserie Artist who has pioneered the UK dessert market for the last 14 years bringing iconic products & categories to the market through all UK retailers. Graham is also part of the GB Culinary Team. He has worked under some of the greatest chefs in the world e.g. Paul Bocuse and Roger Verge and was trained at the exclusive Ecole Lenotre in France.
Since Graham joined the Dobla Innovation Center team, he has been using his years of experience to create creative & innovative concepts and products for various Dobla customers.
Monica comes to us with a wealth of knowledge and experience. She received her undergraduate degree at Brigham Young University with a Major in Microbiology and a Minor in French. She also attended French Pastry School, L’Art de la Patisserie, where she studied under Jacquy Pfeiffer, Sebastian Cannone M.O.F, John Krauss, and Lara Ragano.
She has worked both domestic and abroad. Domestically, she has worked as a corporate chef responsible for R & D production and creation of all new desserts as well as trained chefs in 7 states.
Since 2017, she has been responsible for R&D at Dobla North America and is an integral part of the chefs team worldwide.