Antonio Bachour
Puerto Rican pastry chef, author and educator sharing colorful desserts, chocolate work and modern viennoiserie through Bachour, books and classes around the world.
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Latest
Antonio’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
Known for
ICEP Publishing
Overview
- From
- Puerto Rico; Lebanese family roots
- Based in
- Miami, Florida
- Work
- Pastry chef, restaurateur, author and educator
- Signature style
- Mirror glazes, vibrant colors, edible flowers and geometric shapes
- Recognition
- The Best Chef Pastry Award, 2018 and 2022
Mini bio
How it started.
Antonio grew up around his family’s bakery in Puerto Rico. Watching the pastry chef became a daily habit, and by 13 he was making bread and croissants. His Lebanese roots and Puerto Rican upbringing both belong to that early food story.
Learning in busy kitchens.
He worked in Puerto Rican hotels before moving to Miami in 2001. His career took him through Talula, DeVito South Beach and Scarpetta, then hotel pastry kitchens in Miami and New York. From 2011 to 2016, he led dessert programs at the St. Regis.
Finding his own audience.
His brightly colored pastries became a recognizable signature, with books and classes carrying his techniques to other chefs. The Best Chef recognized him with its Pastry Award in 2018 and again in 2022. In 2019, he opened his namesake Coral Gables bakery and restaurant.
Sharing what he knows.
Teaching remains a recurring part of his work, alongside restaurants and collaborations. His 2025 book The New Era of Viennoiserie turns that approach into step-by-step lessons on laminated dough, shaping and production. He co-created the book with Cesar Montoya Loranca, with photography by Corina Landa.
Creditschronological, newest first
Books
- 2025Bachour: The New Era of ViennoiserieAuthor, with co-author Cesar Montoya Loranca
- 2015Bachour: ChocolateAuthor; photography by Battman
Restaurants and collaborations
- 2026Antonio Bachour X The Fullerton Hotel SingaporeCollaborating chef
- 2026Bachour by Mata, São PauloChef behind the pastry and dining concept
- 2019Bachour, Coral GablesChef and founder
- 2011–2016St. RegisPastry chef leading dessert programs
Awards
Quotes
I never wanted aesthetics to become more important than flavour. For me, they have to work together.Antonio Bachour, CNA Lifestyle
Speaking in August 2026 during his Fullerton Hotel Singapore collaboration, he explained how appearance and taste work together in his desserts.
Trivia
- He was making bread and croissants in his parents’ bakery by age 13.
- His childhood family desserts included Lebanese baklava and Puerto Rican flan.
- His 2025 viennoiserie book is bilingual, with English and Spanish side by side.
Find Antonio
Follow his pastry creations, classes and travels.
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