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Master Pastry Chef Antonio Bachour

 

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 four top-selling cookbooks under his name, countless repeated guest chef positions, and several businesses in the works, 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. A move to the United States in 2000 landed him on Miami Beach where an exploding restaurant scene presented many promising options. In 2009, Bachour began working with KNR Food Concepts to open and run pastry at several of their concepts including the W South Beach Hotel and Trump Hotel Soho. In 2011, Bachour took a position as Executive Pastry Chef at the St Regis Bal Harbour Hotel.

In 2013, he released his stunning debut cookbook: Bachour, selling out the first printing in only four months. He has since released 3 other sold out cookbooks. Bachour owned and operated Bachour Bakery+ Bistro in Miami, and is now focusing on a new concept called Bachour which will open in Spring 2018 and releasing his newest book Bachour The Baker.