Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to continue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition.
Bachour’s local and international fame was
cemented during his tenure at the Bal Harbour St. Regis where he was
Executive Pastry chef from 2011 until 2016. In 2012, Johnson and Wales
University selected Antonio for the Zest award for Baking & Pastry
Innovator.
Bachour’s hyper-creative desserts have been featured in
numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y
Sabor (Spain), Starchefs (The Architecture of New York), Gourmet
Magazine, Dessert Professional, Pastry Art & Design, National
Culinary Review (Magazine of the American Culinary Federation).
Antonio has four published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker. 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 which opened in Coral Gables in February 2019.
