Antonio Bachour is one of the most influential pastry chefs of the 21st century, known for his vivid, geometric aesthetics and flavor-forward compositions. Born in Puerto Rico, he began working in his family’s bakery before training at Johnson & Wales University and the Valrhona School. His career spans luxury hotels including W South Beach, Trump SoHo, and the St. Regis Bal Harbour. Named World’s Best Pastry Chef multiple times, Bachour now oversees restaurants and boutiques in Miami, Mexico, Brazil, and Argentina. A published author, tireless educator, and cancer survivor, he fuses Latin American vibrancy with French technique—offering a unique vision that celebrates both artistry and joy.