Antonio Bachour, born in 1975 in Rio Grande, Puerto Rico, is one of the most influential and innovative pastry chefs in the international gastronomic scene. With decades of experience and a series of prestigious awards, including the title of Best Pastry Chef in the World in 2018 and 2022, Bachour is renowned for his spectacular sweet creations and his commitment to global training and consulting. He currently owns several successful pastry shops in Miami, including the renowned Bachour Miami.
The Biography
Antonio Bachour developed his passion for pastry at a young age, growing up in his family’s bakery in Puerto Rico. After studying at Johnson & Wales University and the Valrhona Cooking School, he honed his skills working as a pastry chef in various luxury hotels in Puerto Rico, including the Sand Hotel and Casino and the Westin Rio Mar.
In 2001, he moved to Miami, where he worked as the executive pastry chef at Talula Restaurant, quickly becoming a prominent figure in the local culinary scene. He then held leadership roles at prestigious restaurants like Devito South Beach and Scarpetta at the Fontainebleau Hotel. In 2011, he was recognized as one of the top ten pastry chefs in America and continued to gain international fame.
Bachour has published six successful books, including "Bachour," "Bachour Simply Beautiful," and "Bachour Chocolate," sharing his recipes and techniques with enthusiasts and professionals worldwide. Besides his publishing activities, Bachour regularly teaches at pastry schools and holds workshops globally, from Dubai to New York.
His culinary philosophy is based on using high-quality ingredients and creating desserts that innovatively combine aesthetics and flavor. Among his most famous creations are the guava and cheese croissant and the basil and lemon cake. Bachour is also known for his commitment to consulting, working with luxury hotels like Moon Palace in Cancun, where he oversees the entire pastry operation.
