Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. Decades later, the talented star is one of Miami’s brightest, with three top-selling cookbooks under his name; an impressive background including stints at Talula, Scarpetta, Trump Soho, Solea, Quattro and St Regis Bal Harbour.

In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition.

He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in February 2019.

Bachour’s hyper-creative desserts have been featured in numerous pastry publications and he has published 4 books: Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker.

In 2018 he has been awarded best pastry chef at the Best Chef Awards 2018.