Who is Antonio Bachour?

Entrepreneur pastry chef, lover of avant-garde techniques and perfect presentations

Antonio Bachour's journey in the world of pastry began in his childhood in Puerto Rico, where he was introduced to the art of baking in his family's bakery. His early career as a pastry chef included stints at several esteemed establishments in Puerto Rico, such as the Sand Hotel and Casino and Westin Rio Mar. In 2000, he made a pivotal move to Miami Beach, where he assumed the role of executive pastry chef at Talula restaurant. His culinary expertise then led him to prominent Italian restaurants like Devito South Beach and Scarpetta, acclaimed by The New York Times with a three-star rating, in both New York and Miami.

Antonio Bachour's reputation continued to grow, and in 2005, he joined the opening team at the W South Beach Hotel, under the invitation of KNR Food Concepts. His career took him to the Trump Soho hotel, where he oversaw the bakery and various restaurants. In 2005, he pursued further culinary education in France, studying at L'Ecole Valrhona. Recognized as one of the top 10 pastry chefs in the United States in 2009, he went on to serve as the corporate pastry chef for St. Regis Hotel from 2011 to 2016.

Bachour's innovative and visually stunning desserts have graced the pages of renowned pastry publications like So Good Magazine, Dulcypas, Starchefs, Gourmet Magazine, Dessert Professional, Pastry Art & Design, and the National Culinary Review, the magazine of the US Culinary Federation.

Antonio Bachour is not only an accomplished chef but also a prolific author, having published seven books: "Bachour," "Bachour Simply Beautiful," "Bachour Chocolate," "Bachour The Baker," "Bachour in Color," "Bachour Gastro," and "Bachour Buffets."

With his expertise and creativity, Chef Antonio Bachour has become a globe-trotting culinary ambassador, offering lessons and collaborating with some of the world's most renowned chefs, including Massimo Bottura, Mauro Colagreco, and Alex Atala.

In recognition of his exceptional talent, Antonio Bachour received the prestigious title of the world's best pastry chef in 2018 at 'The Best Chef Awards' held in Milan. He was further honored as the Best Pastry Chef by Esquire Magazine in 2019. Remarkably, in 2022, 'The Best Chef Awards' once again named Antonio Bachour as the Best Pastry Chef. In 2024 he was awarded honored with the Pastry Innovation Award from La Liste, presented by Cacao Barry.

Today, Chef Antonio Bachour owns and operates three bakery restaurants in Miami, where he continues to delight patrons with his extraordinary pastry creations.

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