The Sweet Genius Behind OTTO Brisbane’s Irresistible Desserts

The Sweet Genius Behind OTTO Brisbane’s Irresistible Desserts

At OTTO Brisbane, dessert isn’t just the final course—it’s a moment of pure dolce vita.

And at the helm of all things sweet is Head Pastry Chef Gianna Cowper, whose love for pastry was practically written in the stars (or at least in her grandfather’s insistence that there’s always room for dessert).

From reimagining the classic tiramisù to crafting creations inspired by Queensland’s sun-drenched produce, Gianna balances tradition, innovation, and a whole lot of joy to the table.

We sat down with her to talk about her journey, creative process, and what’s next for OTTO’s pastry program.

Spoiler: it’s going to be delicious.

Gianna Cowper is Head Pastry Chef at OTTO Brisbane. Credit: Nikki To

OTTO BRISBANE: What inspired you to become a pastry chef, and how did your journey lead you to OTTO Brisbane?

GIANNA COWPER: I grew up surrounded by great food. So many of my childhood memories are centred around both my mother and grandmother hosting and cooking for large groups of friends and family. I think that’s where my love of cooking came from: the idea of getting all your favourite people together and seeing the joy it brings and how appreciative everyone is always to share food.

I can blame my grandfather for the sweet tooth I developed; he always insisted people have a second stomach just for dessert, so I became a pastry chef.

I grew up in Brisbane, and after living and working in Melbourne, I realised I had always missed being close to my family and closest friends. So, after doing some travel, I decided to move back. I was very excited to see OTTO Brisbane had opened in my absence, so I immediately applied.

Chocolate soufflé cake topped with glistening Esturion de Sarrion Siberian Reserve caviar. Credit: Dino Renda

OB: Can you share a defining career moment that shaped your pastry approach?

GC: When I started creating dishes, I always wanted to do something new or use ingredients not typically associated with desserts, trying to push the boundaries.

I’m always disappointed when a table doesn’t order dessert, which leads to a pivotal realisation. What motivates people to order dessert?

Typically, after several courses, most people aren’t willing to risk the idea of something they’ve never tried before. So I realised I needed to create desserts with classic or nostalgic flavour pairings so their meal could end on a high. I still put my own twist on things, but if people were to close their eyes, I hope the flavours would transport them back to a joyful memory.

OB: Who are your biggest influences in the pastry world, and how have they inspired your creations?

GC: Jo Barrett and Lauren Eldridge are probably my main two influences. They both have incredible skill, and their desserts showcase that in their apparent simplicity and focus on seasonal ingredients.

OB: How would you describe the dessert philosophy at OTTO?

GC: Simple but elevated.

OB: What makes OTTO’s dessert menu unique, and how do you balance tradition with innovation?

GC: I respect tradition by always keeping a tiramisù on the menu, although slightly elevated from the traditional recipe.

That allows me a lot of freedom with the rest of the menu to showcase seasonal ingredients and new techniques.

OB: Can you walk us through the creative process of designing a new dessert for the menu?

GC: This is less straightforward!

Sometimes creativity comes at the most unexpected times, mostly when I’m outside the kitchen.

I generally call our fruit and vegetable supplier a few weeks before the season ends to chat about what’s coming up and ask his opinion of what is great, as that can change year to year based on the climate and rain patterns.

From there, I have a short list of which to work from and look at the classic flavour pairings I have available.

Then there are many iterations, trying to find the right balance of texture, temperature, balance and overall presentation of the dish.

You can never get sick of eating tiramisù. Credit: Nikki To

OB: Do you have a signature dessert at OTTO that holds a special place in your heart?

GC: Our tiramisù. It’s the only dessert I never get tired of eating!

OB: How do you incorporate Queensland’s seasonal produce into your pastries?

GC: Living in Queensland, we are lucky to have so much great produce all year round.

Summer is the season that shines though, and I always incorporate Bowen mangoes and pineapples from far North Queensland.

Salt provides essential balance for sweet at OTTO Brisbane. Credit: Nikki To

OB: What’s one ingredient you couldn’t live without in the pastry kitchen?

GC: Murray River pink salt. It provides the essential balance for all the sugar.

OB: What’s a day in the life of a head pastry chef like?

GC: Every day is different! That’s what I love about my job. I have the perfect balance between prep, service and creation.

OB: Do you have a guilty pleasure dessert you love to make (or eat) outside of work?

GC: Créme caramel. It is a perfectly balanced dessert, and you can make a recipe that is small enough so you don’t have to eat it for a week.

OB: If you could create a dessert inspired by Brisbane itself, what would it be?

GC: It would have to be something bright and zesty to capture Brisbane’s excellent climate. A play on the iconic pine lime Splice ice cream, refreshing and creamy.

OB: What advice would you give aspiring pastry chefs looking to break into the industry?

GC: Find a workplace that makes the food you are interested in. Work hard and learn everything you can from the team above you.

OB: What’s next for OTTO Brisbane’s pastry program? Any exciting upcoming creations we should look out for?

GC: We are on the brink of a season change right now!

With the arrival of Autumn, it’s always a sad farewell to the Summer fruits, but we’ll see great figs, citrus and apples start to shine.

OB: If you had to describe your dessert style in three words, what would they be?

GC: Classic, refined, delicious.

Classic, refined, delicious. Fichi ~ fig, hazelnut, vanilla. Credit: Markus Ravik