Antonio Bachour, the Corporate Executive Pastry Chef for KNR restaurant group which encompasses the W Hotel, South Beach, Miami {including its Spanish restaurant Solea} and The Trump Soho, New York {including its Italian restaurant Quattro}
You could say that pastry and baking is in the blood of Bachour, he grew up kneading dough in his family’s bakery in Puerto Rico. From there, it was only a matter of time until the budding young pastry chef was picking up his own whisk and rolling pin and began making a name for himself in the pastry field in the United States.

A graduate of baking and pastry arts in Johnson & Wales, Bachour’s first working years were spent honing his trade in Puerto Rico as pasty cook at Sand Hotel and Casino, and then he became the Pastry Sous chef at the Westin Rio Mar (1996-1999).

As with most pastry Chefs of his caliber Bachour needed to test himself in the big Apple and the big Orange. With the Miami Beach restaurant scene exploding in the 2000s, timing was perfect for Antonio to cross the pond, where he secured a position as executive pastry chef at the award winning Talula Restaurant, where he was awarding the best dessert restaurant in Miami by the New Times.
From there Bachour began to try his hand with Italian delicacies in both Devito South Beach and Scarpetta in the famous Fontainebleau Hotel.
During the spring of 2009 Chef Michael Gilligan asked Bachour became part of the opening team at the W Hotel, South Beach, Miami’s premier new hotel for KNR restaurant group.
The success of his pastries in Miami led to Bachour traveling to New York to open the Trump Soho also for KNR.
Whether in Miami, New York the name Bachour has become synonymous with delicious desserts.