Antonio Bachour

Chef Antonio Bachour, internationally renowned for his innovation and artistry in pastry, is the visionary behind Bachour restaurants in Miami, Brazil, and Mexico. His most recent project, Mata Café by Bachour in São Paulo, Brazil, is a French-inspired bistro that showcases his continued evolution, culinary passion, and refined style. Born and raised in Puerto Rico, food was always part of Antonio's life. At just 13 years old, he began managing his family's bakery. He fell in love with baking and honed his skills as a pastry chef at the Sands Hotel and Casino and the Westin Rio Mar. In 2001, he moved to Miami to further his development, working at prestigious restaurants such as Talula, DeVito South Beach, and Scarpetta (in both New York and Miami). In 2005, KNR Food Concepts invited him to join the opening team at the W Hotel South Beach. He later led the pastry department at the Trump Soho Hotel in New York City. In 2011, he returned to Miami to head the pastry program at the St. Regis Hotel, where he collaborated with Michelin-starred Chef Jean-Georges, leaving a lasting impression from 2011 to 2015. Chef Bachour's hyper-creative desserts have been featured in renowned culinary publications, including So Good Magazine, Dulcypas, Saber y Sabor, Star Chefs, Gourmet, Dessert Professional, The New York Times, Pastry Art & Design, and National Culinary Review. He is the author of eight acclaimed pastry books and winner of many important awards and recognitions. After leaving the St. Regis in 2015, Chef Bachour traveled extensively, teaching pastry and collaborating with world-class chefs including Massimo Bottura, Mauro Colagreco, Dani García, Paolo Casagrande, Albert Adrià, Alain Ducasse, Jordi Roca, Paco Roncero, and Alex Atala. During this time, he also launched his flagship Bachour Bakery in Coral Gables, now one of five bakeries he owns. In 2025, Chef Bachour signed with Qatar Airways to lead the development of the airline's entire bread and dessert program.