There are some chefs whose creations transcend the boundaries of food and enter the realm of pure artistry. Antonio Bachour is one of them. Recognized as one of the best pastry chefs in the world, his career is a testament to passion, precision, and innovation. Whether through his picture-perfect pastries, his internationally renowned restaurants, or his dedication to educating the next generation of pastry chefs, Bachour continues to redefine modern patisserie.

Born in Puerto Rico, Antonio Bachour grew up in his family’s bakery, where he discovered his love for pastry at a young age. His early exposure to the craft led him to work in some of the most prestigious kitchens in the world, from high-end hotels in New York and Miami to opening his own establishments.

After honing his skills in luxury hotels like the St. Regis Bal Harbour and Trump Soho NYC, Bachour launched his own brand, expanding his presence beyond Miami and gaining a global following. His intricate, vibrant desserts—often resembling edible works of art—have made him a household name in the culinary world.

Bachour has been awarded Best Pastry Chef in the World twice by The Best Chef Awards (2018, 2022) and has authored multiple books sharing his techniques and recipes.

The Bachour Experience: Restaurants in Miami

Bachour Coral Gables

Located in the heart of Coral Gables, this bakery and restaurant showcases Antonio’s signature pastries alongside a refined menu of modern cuisine. Known for its elegant ambiance and meticulously crafted desserts, it has become a must-visit spot for food lovers.

Tablé by Bachour

Situated in Miami’s Design District, Tablé is a contemporary brasserie that blends French influences with Bachour’s signature style. It offers a sophisticated dining experience where guests can enjoy both savory and sweet creations.With his restaurants, Antonio Bachour doesn’t just serve desserts—he creates moments of joy.

I sat down with the Miami-based chef to discuss his journey, his inspirations, and the secrets behind his signature dessert

Le Joy: Antonio, you started in your family’s bakery at a young age. How did that shape your approach to pastry?

Antonio Bachour: Growing up in the bakery taught me discipline and attention to detail. I was surrounded by the smell of fresh bread and pastries every day, and I fell in love with the craft. That foundation helped me develop my precision, which is key in pastry.

Le Joy: Your desserts are not just delicious but also visually stunning. Where do you find inspiration?

Antonio Bachour: Art, architecture, nature—I find inspiration everywhere. I love playing with colors and textures, just like a painter with a canvas. The goal is always to create something that surprises and delights.

Le Joy: What’s the secret to making a truly great pastry?

Antonio Bachour: Balance. A perfect pastry should have the right combination of textures, flavors, and presentation. It’s about creating harmony in every bite.

Le Joy: The pastry world is evolving. Where do you see its future?

Antonio Bachour: I think there’s a shift toward healthier, more natural ingredients while maintaining creativity and technique. People are looking for desserts that are both indulgent and light. The challenge is to innovate while respecting tradition.

Le Joy: What advice would you give to aspiring pastry chefs?

Antonio Bachour: Be passionate, stay curious, and never stop learning. Pastry is an art, but it’s also science—so you need discipline and precision. Most importantly, love what you do, because that passion will show in your work.

A Sweet Legacy

Antonio Bachour’s name is now synonymous with excellence in pastry. Whether you visit Bachour Coral Gables or Tablé, his desserts will leave an unforgettable impression—both on your palate and in your memory.

If you haven’t yet experienced his artistry, now’s the perfect time to indulge. Visit antoniobachour.com