Executive Pastry Chef Antonio Bachour
Executive Pastry Chef Antonio Bachour, named one of the “Top 10 Pastry Chefs” in 2011 by Dessert Professional Magazine, has had a love for baking and pastry arts since a young age. Bachour grew up in Puerto Rico and spent a lot of his childhood in his family’s bakery. He graduated from Johnson & Wales and then honed his pastry skills in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar.
He then moved on to the Ritz-Carlton in San Juan, where he was pastry sous chef for two years. In 2001, Bachour became the pastry chef at Talula in Miami, and soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.
In 2009, Bachour was part of the opening team at the W South Beach Hotel, and particularly Solea. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. He now splits his time between Miami and New York.
|Follow Antonio Bachour on Instagram|