WHO IS ANTONIO BACHOUR THE WORLD LEGEND OF PASTRY?

Antonio Bachour has been honored as the Best Pastry Chef in the World three times by the Best Chefs Foundation, a testament to his mastery in balancing flavors, executing techniques with precision, and crafting desserts of impeccable aesthetics. He never stops evolving—constantly creating, innovating, and sharing his expertise through exclusive masterclasses across the globe, inspiring both professionals and pastry enthusiasts alike.

His fourth consecutive collaboration with Cooking Workshop Pro, with whom Bachour has an exclusive partnership, marked a truly exceptional experience for participants, as he led two exclusive Masterclasses in Thessaloniki: Petit Gâteaux & Entremets and Viennoiserie. In his interview with FineBeing, he shared his thoughts on the art of pastry, his philosophy, and the transformative experience of passing on his knowledge through masterclasses like those hosted by Cooking Workshop Pro. Let's get to know him better.

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What Makes Antonio Bachour one of the most acclaimed pastry chefs in the world?

Global recognition and prestigious awards

Bachour’s excellence has been recognized worldwide, earning him a series of prestigious distinctions:

• Zest Award for Baking & Pastry Innovator (2012) – Awarded by Johnson & Wales University for his groundbreaking creativity.

• Best Pastry Chef Award – Bestowed by the world’s leading culinary awards platform in 2018, 2019, and 2022, reinforcing his continuous innovation in the field.

• Pastry Chef of the Year (2019) – Honored by Esquire Magazine, further solidifying his global reputation.

• Pastry Innovator (2024) – Awarded by La Liste, the internationally renowned guide to the world’s best hotels and restaurants.

A Literary Legacy in Pastry Art

Beyond his masterpiece creations, Antonio Bachour has shared his knowledge and passion for pastry through a series of books that have become essential references for professionals and enthusiasts alike. Here is a list of his works, in case you're interested in exploring them.

His first publication, Bachour, showcases his signature flavors and the aesthetic that established him internationally. Bachour Simply Beautiful focuses on the art of detail, highlighting the harmony between taste and presentation. His love for chocolate is evident in Bachour Chocolate, where he explores the limitless possibilities of this ingredient, while Bachour The Baker centers on baking techniques, offering valuable insights into the creation of exceptional baked goods.

Bachour in Color is a tribute to the vibrant hues that define his creations, revealing the importance of visual delight in the gastronomic experience. In Bachour Gastro, he bridges the gap between pastry and gastronomy, introducing a new level of creativity and modern techniques. Finally, Bachour Buffets focuses on impressive buffet-style dessert concepts, emphasizing luxury, balance of flavors, and grandeur in presentation.

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Each book serves as a valuable guide for those looking to refine their pastry skills and draw inspiration from Antonio Bachour's unique style.

Global influence and education

Antonio Bachour has created several iconic pastry shops and restaurants in Brazil, Argentina, and Miami, Florida. Standing out among them is Bachour Coral Gables, where he offers contemporary American cuisine with viennoiserie, savory dishes, and of course his famous pastry creations. Florida is also home to Bachour Doral and Tablé by Antonio Bachour, the latter inspired by the French brasserie, with influences from Mediterranean and Lebanese gastronomy. In addition, Masse by Bachour in Aventura Mall is another gastronomic destination for lovers of sweets, while Matta Cafe, if you're in São Paulo, will surprise you.

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Bachour has also expanded to Mexico and travels to more than 40 countries worldwide, teaching pastry art through exclusive masterclasses.

Where does Antonio Bachour find inspiration?

Inspiration, he believes, can come from anywhere.

"A building, a flower, a piece of art, or even the color of a garment can spark the idea for a new dessert."
For Bachour, pastry is an art form, where creativity meets technique, and the challenge lies in presenting it with unparalleled aesthetics. But for him, pastry is more than a profession—it’s a way of life:

"I think about pastry all the time, during breakfast, lunch, and dinner."

His roots and culinary influences

With Lebanese heritage and a childhood spent in Puerto Rico, Bachour brings the vivid flavors of tropical fruits into his haute pastry creations. His desserts are an ode to nostalgia, infused with memories and emotions from his early years.
"We were seven siblings in a big family. And we always had an amazing time together," he shares.

"Through my desserts, I want to remember where I come from, and how happy I was. And it’s so important to relive these moments."

His approach blends European pastry precision with the boldness of Latin American flavors, creating confections that harmonize tradition with innovation. French technique meets tropical vibrancy—each dessert tells a story of heritage, craftsmanship, and artistry.

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What is the secret to Bachour’s success?

"I think the most important thing for aspiring pastry chefs today is passion. If you don’t have passion, you can’t pursue this career.

We work long hours. We work on holidays. We work when everyone else is on vacation. We work 15-hour night shifts. If you don’t have passion, you simply can’t do this.

Today, many people want fame. They want to be on TV, on MasterChef. But they don’t want to work more than eight hours a day. And they think about money before experience.

That’s why there are millions of chefs, but only a handful who are truly great—because those few have passion.

For me, it’s about passion and heart. 

And after that, you have to be organized. If not, you’ll be a disaster in the kitchen."

What’s the next big trend in Pastry?

Bachour is known for his experimentation with new techniques and ingredients, continuously pushing the boundaries of modern pastry. His mission is to craft health-conscious desserts without compromising artistry and flavor.

"Today, pastry chefs have access to incredible ingredients and techniques that didn’t exist a few years ago. One of the most significant advancements has been the transition to healthier recipes.

In the last ten years, we have reduced sugar and fat by 50%, using new plant-based fibers and natural substitutes. In many cases, we replace fats with citrus-derived fibers that mimic the texture of cream, egg yolks, or butter."

Antonio Bachour x Cooking Workshop Pro: A High-Level Masterclass

Why is it worth learning from the best in the world?

The specialized seminars at Cooking Workshop Pro play a crucial role in shaping the new generation of pastry chefs.

"In just three days, participants learn more than they would in six months at a culinary school."

"We work together for 8-10 hours a day, answering their questions, sharing knowledge," says Bachour. "This is the true fast track to high-end pastry education. I want to show people that they can improve, to inspire them. It's important—if you're a professional and, for various reasons, haven't had the opportunity to go abroad—to have the chance to learn from chefs who have done so and established themselves. I love motivating and inspiring people. I love sharing knowledge."

Viennoiserie: The art of French baking

The first part of Bachour’s Masterclass focused on Viennoiserie, where he demonstrated the techniques for creating fluffy croissants, pains au chocolat, and other French pastries. "Butter, folding technique, and fermentation time are the key factors that determine the final result," he explains. The seminar emphasized both traditional methods and modern variations, offering valuable insights to participants.

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Petit Gâteaux & Entremets: A learning opportunity in haute gastronomy

In the second part of his Masterclass at Cooking Workshop Pro, Antonio Bachour taught the techniques and secrets behind Petit Gâteaux & Entremets. Participants had the opportunity to observe firsthand how he creates these elegant, multi-layered desserts, focusing on flavor, texture, and presentation. "Every element has a purpose and a role. There is no room for unnecessary components in a well-balanced dessert," he says. "For 12 detailed recipes, we create twelve different cakes (sponge cakes). We also teach participants many new global techniques for making moist cakes," Bachour adds.

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How the development of new talent shapes the future of Pastry

Antonio Bachour believes that learning is an essential part of every pastry chef’s evolution.

"When you share your knowledge, you help the art of pastry grow and new talents emerge," he says. 

Through the seminars he conducts worldwide, he provides inspiration and expertise to new generations of pastry chefs, fostering a deeper passion for the craft.

His presence at Cooking Workshop Pro marked the fourth consecutive year of one of Greece's most iconic pastry masterclasses, reaffirming Bachour's reputation as a global pastry innovator and Cooking Workshop Pro’s commitment to offering top-tier educational experiences. Stay tuned for the next training session with him in 2026.

Cooking Workshop Pro continues to bring the world’s best to Greece, offering chefs and pastry enthusiasts the opportunity to grow and be inspired by the finest talents in the industry.