Antonio Bachour

Antonio Bachour
Pastry Chef/Partner Bachour Bakery + Bistro

For Antonio Bachour, whose earliest memories are kneading dough in his family’s bakery in Puerto Rico, his professional aspirations were simple: he wanted to be a pastry chef. With three top-selling cookbooks under his name, accolades including “Top 10 Pastry Chefs” in America from Dessert Professional Magazine; International Chef Congress Mainstage presenter and judge; two-time Johnson and Wales Zest Award winner for Baking & Pastry Innovator; repeated guest chef at the prestigious Basque Culinary Center in San Sebastián, and now restaurant owner of celebrated Bachour Bakery + Bistro –he has truly realized his dream.

A graduate of baking and pastry arts at French Culinary Institute, Bachour’s first working years were spent honing his trade in his homeland of Puerto Rico as pasty cook at Sand Hotel and Casino, before moving on to the Westin Rio Mar where he was pastry sous chef from 1996-1999. A move to the United States in 2000 landed him on Miami Beach where an exploding restaurant scene presented many promising options. He secured a position as executive pastry chef at the revered Talula Restaurant, where his sweet creations were acknowledged as “Best Dessert” in Miami New Times’ annual “Best Of” issue. From there, Bachour began to try his hand at Italian delicacies at both Devito South Beach and Scarpetta 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 thereafter, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants in New York City, as well as pastries for all other KNR properties, a time during which he earned many of the aforementioned awards and accolades. In 2011 Bachour took a position as Executive Pastry Chef at the St Regis Bal Harbour Hotel.

In 2013, the pastry chef released his stunning debut cookbook: Bachour featuring the signature flavor combinations, cooking techniques, and stunning presentations that made him such a celebrated culinary figure, selling out the first printing in only four months. The second book, Bachour Simply Beautiful released in 2014 sold out as well. The third, Bachour Chocolate, released in 2015, sold more than 10,000 copies in the first two weeks.

During his various book tours and promotions, Bachour has conducted cooking demonstrations with world renown pastry chefs Oriol Balaguer and Carles Mampel in Bolivia, Italy, Panama and Spain, and as well as guest chef stints at Valrhona Chocolate School. In 2015, Bachour was honored with an invitation to cook in Milan, Italy with Massimo Botura, Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-starred restaurant in Modena, Italy.

Currently, Bachour concentrates his efforts on owning, operating and baking at Bachour Bakery + Bistro, along with directing pastry classes around the globe in countries such as Australia, Brazil, Japan, Peru, Russia, Spain and Thailand.