Antonio Bachour :: CHEF'S ROLL :: The Professional Chef Network

Antonio Bachour

"It's my dream, I want to give beautiful recipes to young cooks. I think this book will help many of them. A lot of my dramatic culinary projects are geared toward the more advanced, but maybe the second book will be for more home cooks!"
60 recipes for the professional chef
EDUCATION & EXPERIENCE
W South Beach Hotel. South Beach, FL
Executive Pastry Chef
Trump SoHo. New York, New York
Executive Pastry Chef
St. Regis Bal Harbour Resort. Bal Harbour, FL
Executive Pastry Chef
Cookbook, Bachour. Author
SKILLS & EXPERTISE
Cook book author
Baking
BOH operations
Cake/pastry decorating
Expediting
Food industry consulting
Food styling
Ingredient sourcing
Inventory control
Kitchen management
Leadership
Lectures/classes
Menu development
P&L management
TV/radio guest appearances
"I don't consider myself the best, but nobody in Miami makes cakes like I do," he says. "If I'm going to be a pastry chef, then I'm not going to be mediocre. I don't want to do things like everybody else."
GALLERY
VIDEO

  • Un Nuevo Dí­a / Crema Catalana / Telemundo

  • Antonio Bachour / St. Regis Bal Harbour Resort
MEMBERSHIPS & AFFILIATIONS
Judge, 2011, United States Pastry Team Competition
2013 Judge of the International Restaurant Pastry Competition in Chicago
James Beard Foundation
AWARDS & ACCOLADES
  • James Beard Semifinal Best New Restaurant
  • Miami New Times top 100 dishes (Manchego Cheesecake)
  • Miami Herald, Best Dessert in Miami
  • Miami New Times "Best of the Best "Best Restaurant Dessert in Miami 2011
  • Finalist in the 2011 International Chef Congress Pastry Competition
  • Dessert Professional Magazine selected Bachour as one of their "Top 10 Pastry Chefs" in America for 2011
  • Miami Magazine, Best Dessert Program, St Regis Bal Harbour
  • Jonhson and Wales University Zest Award Best Pastry Chef 2013
  • Miami New Times Best Pastry Chef 2013
PRESS
Huffingtonpost.com
Flavor-online.com
Miami Modern Luxury
Food Art
Gourmet Magazine
The Chef Connection NY
Pie Book by Alan Battman
Miami New Times
Miami Herald
So Good Magazine
Dessert Professional Magazine
Antonio Bachour
Antonio Bachour
Bal Harbour, FL
United States

St Regis Bal Harbour
Executive Pastry Chef


Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks in part to a childhood spent in his family's bakery.  He spent the first few years honing his trade in Puerto Rico as a pastry chef at Sand Hotel and Casino and Westin Rio Mar.

In 2001 Bachour moved to Miami Beach, as was hired as the Executive Pastry Chef at Talula.  Soon after he was trying his hand in 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. Shortly after, he took over responsibility for all pastries at The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L' Ecole Valrhona.  Dessert Professional Magazine selected Bachour as one of their "Top 10 Pastry Chefs" in America for 2011.  Bachour was a finalist in the 2011 International Chef Congress Pastry Competition, and Johnson and Wales University selected Bachour for the Zest award for Baking & Pastry Innovator.

Currently Bachour is the Executive Pastry Chef at the St Regis Bal Harbour Hotel.    Bachour's hyper-creative desserts have been featured in numerous pastry publications, such as Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Magazine of the American Culinary Federation). 
Additionally, Bachour has provided recipes for the Alan Battman dessert cookbook Pudding (2010) and Pies (2011).  

Bachour's new book "Bachour"  is now available for 
purchase. "It's my dream," he says. "I want to give really nice recipes to young cooks. I think this book will help a lot of cooks." Many of the dramatic culinary projects are geared toward more advanced cooks, he says, but ambitious young cooks needn't despair-- Bachour has bigger plans. "Maybe the second book will be for home cooks!" he adds.