Antonio Bachour

Achievements

2011
Recognised as one of the 10 best pastry chefs in America.
2012
Zest Award for The Baking & Pastry Innovator by Johnson and Wales University.
2013
Judge in the US Pastry Competition and the Chicago Restaurant Pastry Competition.
2018
Opening of his restaurant 'Bachour' in Coral Gables, Miami.
2018 & 2022
Best Pastry Chef Award by the prestigious Best Chefs Awards Organization, the world’s leading culinary award platform.
2019
Pastry chef of the year Award by Esquire Magazine.

MEET THE CHEF

Antonio Bachour's culinary journey began in his family's bakery in Puerto Rico. After formal training at Johnson and Wales University and the French Pastry School in New York, he moved to Miami, where he established ventures like Bachour at Citadel, Bachour at Time Out, and Coral Globes.

Bachour's career highlights include serving as Executive Pastry Chef at Talula restaurant in Miami Beach and working at renowned Italian restaurants like Devito South Beach and Scarpetta. He was part of the opening team at the W South Beach Hotel and oversaw the bakery and restaurants at Trump Soho hotel.

Recognized as one of the top 10 pastry chefs in the U.S. in 2011, he served as the corporate pastry chef for St. Regis Hotel from 2011 to 2016.

Bachour has won numerous awards, including the Best Chefs Awards in 2018, “Pastry Chef of the Year” by Esquire Magazine in 2019, and Best Pastry Chef by The Best Chef Awards in 2022.

He is a prolific author with six published books and has partnered with Pavoni Italia to create innovative dessert moulds. His visually stunning desserts have been featured in renowned publications like So Good Magazine and Dessert Professional.