Antonio Bachour

Pastry chef at Bachour (Miami, USA)

This chef is a tireless exponent of teaching worldwide, publishing a large number of pastrymaking books and organising several courses.

Antonio Bachour grew up in Puerto Rico and took an interest in pastrymaking from a very early age, through his childhood at the family bakery. He began by perfecting his art in Puerto Rico as pastry chef at Sand Hotel and Casino and Westin Rio Mar.

He soon travelled to the United States, where he continued to grow and learn in Miami and New York. In 2009, KNR Food Concepts asked him to join the first crew at the W South Beach Hotel. Shortly afterwards, he undertook responsibility for all pastry at The Trump Soho hotel and its restaurants.

In 2011, Bachour extended his studies in France with leading chef Philippe Givre at L'Ecole Valrhona, and that same year he was declared one of the "10 best pastry chefs" in the United States, and also a finalist in the 2011 International Chef Congress Pastrymaking Contest.