Chef Antonio Bachour, who operates Bachour restaurants in Miami as well as Mexico has achieved international fame as an innovative and creative pastry talent. 
Growing up in Puerto Rico, food was the family business, and Antonio got his start at an early age, tasked with overseeing the family’s bakery at the age of 14. He fell in love with pastry and devoted himself to honing his trade in Puerto Rico; first as a pastry chef at the Sands Hotel and Casino and the Westin Rio Mar. In 2001, in hopes of continuing his growth as a chef, he headed to the mainland US; landing in Miami where he took on roles with Talula, DeVito South Beach and Scarpetta by Scott Conant in both New York and Miami.

Following is a partial list of the many awards Antonio has received:

• 2009 Top Ten Pastry Chefs in America
• 2009 International Chef Congress Pastry Competition Finalist
• 2012 Johnson & Wales Zest Award for Baking and Pastry Innovator
• 2018 Best Pastry Chef in the World from the Prestigious Best Chefs Foundation, the world’s leading culinary award platform
• 2019 Esquire Magazine, Best Pastry Chef in the United States
• 2022 Best Pastry Chef in the World from the Prestigious Best Chefs Foundation, the world’s leading culinary award platform

Antonio traveled the world teaching pastry and taking part in collaborative dinners with some of the world’s top chefs including Massimo Bottura, Joan Roca, Mauro Colagreco and Alex Atala. During this time, he was also working on developing and opening his flagship Bachour Bakery, a café in Coral Gables. Antonio owns and operates four bakeries and restaurants in Miami including Tablé by Bachour and has two concepts in Mexico. Plans are currently underway for more projects in Washington DC and Philadelphia.