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. He went on to graduate from Johnson & Wales, and then spent his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar before moving on to the Ritz-Carlton in San Juan, where he was pastry sous chef for two years. 2001 found Bachour States-bound, in Miami Beach, as pastry chef at Talula. 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 asked by KNR Food Concepts to be a 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. Dessert Professional Magazine selected Bachour as one of their “Top 10 Pastry Chefs” for 2011. Now, we’re fortunate enough to have Bachour as the executive pastry chef at the new St. Regis Bal Harbour Resort creating desserts for the restaurants Atlantico and J&G Grill, and also for hotel events.