Antonio Bachour began his career in Puerto Rico, then moved to Miami to work as the executive pastry chef at Talula. He later worked at Devito South Beach and Scarpetta in Miami and New York City, then helped open the W South Beach. Shortly after, he took over responsibility for all pastries for The Trump SoHo and its restaurants. From 2011 until 2016 he was an Executive Pastry Chef at St. Regis Bal Harbour Resort. He has published four cookbooks and continues to travel the globe, teaching pastry and viennoiserie at workshops and speaking at conferences. He is also the owner of Bachour Bakery + Bistro.