Antonio Bachour

Antonio Bachour (1975 in Rio Grande, Puerto Rico)[1] is an American pastry chef. In 2011, he was named one of the ten best pastry chefs in America,[2] and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator[3] after having been nominated for the 2011 award.[4] Zagat has described him as a "confection master".[5]

He has also served as a judge in the 2013 US Pastry Competition and the Chicago Restaurant Pastry Competition,[6] and as a guest chef at the 2013 Friends of James Beard dinner, held by the James Beard Foundation.[7]

Bachour is a graduate of Johnson & Wales University,[8] and has studied at the Valrhona cooking school[1]

In 2013, Bachour published his first cookbook.[9]

References

  1. 1 2 Antonio Bachour: Pastry Genius, at the Miami New Times; by Emily Codik; published August 29, 2013; retrieved January 12, 2014
  2. ↑ Top Ten Pastry Chefs in America at ICE, at the Institute for Culinary Education; published 7 June 2011; retrieved 12 January 2014
  3. ↑ JWU & MIAMI Magazine ZEST Awards Honor Miami’s Top Chefs, at Johnson & Wales University; published April 25, 2013; retrieved January 14, 2014
  4. ↑ Johnson & Wales salutes South Florida "leaders in culinary arts" with its new Zest awards, at Miami.com; published March 29, 2012; retrieved January 14, 2014
  5. ↑ Making Macarons With Chef Antonio Bachour, at Zagat; by Carissa Chesanek; published December 18, 2013; retrieved January 14, 2014
  6. ↑ Nine of Pastry Chef Antonio Bachour’s latest desserts, at Dessert Buzz NYC; published January 28, 2013; retrieved January 14, 2014
  7. ↑ Friends of James Beard Benefit Dinner Archived January 14, 2014, at the Wayback Machine.; at The American Restaurant; published 2013; retrieved January 14, 2014
  8. ↑ Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort - Biography, at StarChefs.com; published August 2011; retrieved 12 January 2014
  9. ↑ 60 creations by Antonio Bachour, at So Good... Magazine; by Jaume Cot; published October 8, 2013; retrieved January 14, 2014
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