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. Spent his first few years honing his trade in Puerto Rico as a pastry chef at Sand Hotel and Casino and Westin Rio Mar. 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula (NY Times Best New Restautant). And soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta (New York Times 3*) in New York and Miami.
In 2007, 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. This year Bachour was selected as one of the “Top 10 Pastry Chefs” in America. 2012 Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator.
Chef Bachour was Executive Pastry chef for St Regis Hotel for 2010-2015 and help to opened St Regis Resorts in Asia.
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 Bachour have six books Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour The Baker, Bachour in Color and Bachour Gastro.
Chef Antonio Bachour travel the world teaching classes and doing collaboration dinner with the best chefs in the world like Massimo Bottura, Joan Roca, Mauro Colagreco and Alex Atala.
Bachour was awarded The Best Pastry Chef in the World in 2018 by The Best Chef Award in Milan. In 2019 Esquire Magazine awarded Bachour as Pastry chef of 2019. Chef Antonio Bachour owns two Bakery Restaurant in Miami.