Sheena Otto

Director of Bread Production, Table & Banter

Sheena Otto, the master behind all the bread used in Table & Banter's recipes, restaurant concepts, and catering, brings 14 years of industry experience to her role. Sheena’s journey began as an overnight pastry cook at Amy’s Bread in NYC, where her ability to manage work/life balance without burning out earned her a position in the bread section. She advanced to head baker at Atera NYC, then became a sous chef at Bien Cuit, and later served as head baker for il Buco Restaurant Group for eight years before joining Table & Banter.

Without any formal culinary schooling, Sheena's passion for baking started as a therapeutic hobby to relieve stress from her previous non-food career. Her innovative approach to recipe development, tailoring bread to meet specific needs rather than adhering to rigid schedules, sets her apart. Sheena's creativity shone at Atera, where she developed a light, pork-fat roll to substitute the need for butter that delighted diners.

Her talents have been recognized beyond the kitchen. Sheena recently had a recipe published in People Magazine alongside icons like Snoop Dogg and Emeril Lagasse. She also contributes to the Madrid-based magazine Revista: PAN, writing bread and industry articles.

Sheena’s dedication to perfecting her craft and her innovative approach to baking make her an invaluable asset to Table & Banter Hospitality, ensuring every meal features exceptional bread.