Pastry Chef

Antonio Bachour

St. Regis Bal Harbour Resort, Bal Harbour, FL

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 honed his trade in Puerto Rico at Sand Hotel and Casino and the Ritz-Carlton. 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula—and soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York City 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 for the Trump Soho hotel and its restaurants. In 2011 Dessert Professional magazine selected Bachour as one of their “Top 10 Pastry Chefs” in America. Antonio was also a finalist in the 2011 International Chef Congress Pastry Competition. Currently, Bachour is the executive pastry chef at St. Regis Bal Harbour Hotel. 

Bachour’s creative desserts have been featured in numerous pastry publications, such as Saber y Sabor (Spain), Starchefs, Gourmet, Dessert Professional, Pastry Art & Design, and the National Culinary Review


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