Antonio Bachour grew up in Puerto Rico and was folded into the pastry world like butter into a laminated dough, thanks to a childhood spent in his family’s bakery. He went on to graduate from Johnson & Wales University in North Miami, and then spent his first professional years fine-tuning his craft at the Ritz-Carlton in San Juan. In 2001, Bachour moved to Miami Beach as pastry chef at Talula. Soon, he was plying his technical and aesthetic talents on Italian delicacies at both DeVito South Beach and Scarpetta in New York City, eventually making his name as a pastry force to be reckoned with in both cities.
In 2009, Bachour was asked by KNR Food Concepts to help open the W South Beach Hotel and Solea. Its success sent Bachour back to New York to open The Trump Soho. Two years later, Dessert Professional Magazine selected Bachour as one of their “Top 10 Pastry Chefs.” In 2013, he published his first book Bachour and followed that up the next year with Bachour Simply Beautiful, crystallizing his name as a pastry brand.
Bachour’s next move was to the ultra-glamorous St. Regis Bal Harbour Resort, where Bachour accepted stages from all over the world and cemented himself as one of the country’s boldest pastry talents. In 2014 he was awarded Johnson & Wales University ZEST award for his culinary leadership and “bold use of modern techniques.” Described by Zagat as a “confection master,” he published his third cookbook, Bachour Chocolate, in 2015. In 2016, Bachour opened his first solo project, Bachour Bakery & Bistro, in Miami. He’s also on the road much of the year, teaching classes and sharing his passion and craft with professionals and culinary students across the globe.