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Website: www.antoniobachour.com
Born:1975
Education: Johnson & Wales University, and has studied at the Valrhona cooking school.
Awards:
- 2012, Johnson and Wales University selected Antonio for the Zest award for The Baking & Pastry Innovator.
- 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards Organization, the world’s leading culinary award platform
- 2019 Esquire Magazine awarded Bachour as Pastry chef of the year.
American pastry chef. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a “confection master”. He has also served as a judge in the 2013 US Pastry Competition and the Chicago Restaurant Pastry Competition, and as a guest chef at the 2013 Friends of James Beard dinner, held by the James Beard Foundation.
Antonio Bachour is the Corporate Executive Pastry Chef for KNR restaurant group which encompasses the W Hotel, South Beach, Miami (including its Spanish restaurant Solea) and The Trump Soho, New York (including its Italian restaurant Quattro). You could say that pastry and baking is in the blood of Bachour, he grew up kneading dough in his family’s bakery in Puerto Rico. From there, it was only a matter of time until the budding young pastry chef was picking up his own whisk and rolling pin and began making a name for himself in the pastry field in the United States. A graduate of baking and pastry arts in Johnson & Wales, Bachour’s first working years were spent honing his trade in Puerto Rico as pasty cook at Sand Hotel and Casino, and then he became the Pastry Sous chef at the Westin Rio Mar (1996-1999). As with most pastry Chefs of his caliber Bachour needed to test himself in the big Apple and the big Orange. With the Miami Beach restaurant scene exploding in the 2000s, timing was perfect for Antonio to cross the pond, where he secured a position as executive pastry chef at the award winning Talula Restaurant, where he was awarding the best dessert restaurant in Miami by the New Times.
From there Bachour began to try his hand with Italian delicacies in both Devito South Beach and Scarpetta in the famous Fontainebleau Hotel. During the spring of 2009 Chef Michael Gilligan asked Bachour became part of the opening team at the W Hotel, South Beach, Miami’s premier new hotel for KNR restaurant group. The success of his pastries in Miami led to Bachour traveling to New York to open the Trump Soho also for KNR. Whether in Miami, New York the name Bachour has become synonymous with delicious desserts. Dessert Professional Magazine selected Bachour as one of their “Top 10 Pastry Chefs” for 2011.
Antonio has six published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour The Baker, Colors and Gastro. He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store Coral Gables and 3 others in South Florida.
