Antonio Bachour

Bachour Miami -

Chef Antonio Bachour grew up in Puerto Rico and has had a love of pastries 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.

From 2009 to 2016, Bachour partnered with renowned and exclusive hotels, including W South Beach and Trump Soho Hotel. From 2011 to 2016 he was Executive Pastry Chef at Bal Harbour St. Regis.

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 ” by Dessert Professional Magazine and was a finalist in the 2011 International Chef Congress Pastry Competition.

In 2012, Johnson and Wales University selected Antonio for the Zest Award for Baking & Pastry Innovator.

In 2018, Bachour was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform. Bachour has also published four books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour the Baker.

Since leaving the St. Regis, he has spent the bulk of the past few years teaching pastry around the world and working on his flagship store which opened in Coral Gables in the spring of 2019.

Antonio Bachour