At just 14 years old, Puerto Rican pastry chef Antonio Bachour oversaw the family bakery. Later, he opted for pastry making, gaining experience at the Sands Hotel and Casino and the Westin Rio Mar. In 2001, with the desire to continue his growth as a chef, he moved to Miami and began a journey through famous establishments such as the St. Regis Bal Harbour hotel.
He currently runs his own restaurants in Miami and Mexico and is internationally famous for both his innovative and creative talent, as well as for his tireless training work around the world. Among his recent projects we find Tablé in Miami, a restaurant with the soul of a brasserie, but with a modern and glamorous touch in the luxurious Design District neighborhood.Author of seven books, two of them published by Books For Chefs ( Bachour Gastro and Bachour Buffets), he was named best pastry chef in the world by The Best Chef Awards in 2018 and in 2022. Additionally, in 2024 he was recognized by the Liste with an innovation award.
“The objective is to promote a patisserie that joins display desserts with plated desserts, from breakfast to a light lunch”
so good.. magazine #10
“The objective is to promote a patisserie that joins display desserts with plated desserts, from breakfast to a light lunch”
so good.. magazine #10
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