A Chef’s Path Defined By Precision
Chef Antonio Bachour brings French-influenced cooking to Coral Gables, combining years of training with a modern menu designed for everyday dining.
Internationally Acclaimed Pastry Visionary
Chef Antonio Bachour operates Bachour restaurants in Miami and Mexico and has earned international recognition for his innovative and creative pastry work. With his latest project, Tablé, a French-influenced dining destination in Miami’s Design District, he expands his culinary focus through an elegant brasserie-style menu shaped by ongoing education, personal growth, and refined technique.
A Career Built Through Dedication And Growth
Growing up in Puerto Rico, food was central to family life, and Antonio began his culinary journey early. At just 14, he was entrusted with overseeing his family’s bakery, where he discovered a lasting passion for pastry. He refined his skills locally, working as a pastry chef at the Sands Hotel and Casino and the Westin Rio Mar before seeking broader experience. In 2001, Antonio moved to the mainland United States to continue his development, settling in Miami. His career progressed through roles at Talula, DeVito South Beach, and Scarpetta by Scott Conant, with experience spanning both Miami and New York.
From Hotels To World-Class Kitchens
In 2009, KNR Food Concepts invited Bachour to join the opening team at the W Hotel South Beach. He later oversaw pastry operations at the Trump Soho Hotel in New York before returning to Miami to lead dessert programs at the St. Regis Hotel from 2011 to 2016. During this time, he worked alongside Chef Jean-Georges, contributing to multiple restaurants within the property.
A Voice In Modern Pastry
Renowned for hyper-creative desserts, Chef Bachour has been featured in leading national and international culinary publications, including:
So Good Magazine
Dulcypas
Saber 7 Sabor
Star Chefs
Gourmet
Dessert Professional
Pastry Art & Design
National Culinary Review
He is also the author of six books:
Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour the Baker, Bachour in Color, and Bachour Gastro.
Recognition Across The Culinary World
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, Best Chefs Foundation
2019 – Esquire Magazine, Best Pastry Chef in the United States
2022 – Best Pastry Chef in the World, Best Chefs Foundation
Sharing Knowledge Through Experience
After leaving the St. Regis in 2016, Antonio traveled globally to teach pastry and participate in collaborative dinners with chefs including Massimo Bottura, Joan Roca, Mauro Colagreco, and Alex Atala. During this period, he also developed and opened his flagship Bachour Bakery, a café located in Coral Gables.
Expanding A Culinary Legacy
Chef Bachour owns and operates four bakeries and restaurants in Miami, including Tablé by Bachour, and manages two concepts in Mexico. Additional projects are currently planned for Washington, DC and Philadelphia, continuing the growth of his culinary portfolio.
