Best Pastry Chef Miami 2013 - Antonio Bachour
Vanilla ice cream atop warm apple pie? That's not Antonio Bachour's style. The executive pastry chef at St. Regis Bal Harbour Resort pairs perfect quenelles of mango, raspberry, or passionfruit sorbet with treats such as piña colada mousseline and chocolate-hazelnut bars. What about whipped cream atop a chocolate tart? Nope. That's not his MO either. Bachour pipes precise lines of coconut or milk chocolate cremeux next to tropical fruit foams and yogurt snow. He combines creamy lychee-rose water panna cotta with ephemeral raspberry fizzy. He garnishes desserts with vibrant edible flowers, and his chocolate bonbons are spattered with the textures of a Jackson Pollock painting and the vivacious colors of a Mark Rothko piece. Is Antonio Bachour simply a pastry chef? Uh-uh. He's more like an artist of all things frozen, beautiful, and sweet.