Best Chef Award

ANTONIO BACHOUR

Antonio Bachour is recognized worldwide for his interpretative skills and the passionate imagination of his creations. With Pavoni collaborates in the creation of molds for single portions, cakes and pralines.

The Pavoni collection is characterized by innovative ideas and unique design products, created in collaboration with the best professionals in the sector.

Within these collaborations stands out the synergy with Antonio Bachour, award-winning American Pastry Chef. His international training, in continuous evolution, has led him to achieve important awards; semifinalist at the 2016 James Beard Award, winner in 2012 of the Johnson and Wales Zest award for innovative pastry and finalist in 2011 of the International Chef Congress Pastry Competition. In 2018 he won the Best Chefs Awards and in 2019 he won the title of “Pastry Chef of the year” by Esquire Magazine.



With Antonio Bachour Pavoni Italia has worked in the research and development of molds dedicated to the production of single portions, pralines and a line of colors dedicated to the American market with particular attention to a modern and international taste.

The partnership with Pavoni Italia - says Bachour - is extremely satisfying. I have found in Pavoni a team of dynamic, creative professionals, devoted to internationalization and always ready to take on the challenges of future market trends. Pavoni manages to turn my ideas into reality. It is a mutual enrichment, of which I am particularly proud. "



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THE CHEF

ANTONIO
BACHOUR

His family is originally from Lebanon but was born in Puerto Rico. His passion for the world of sweet was born immediately, since he was a child he has his hands in dough in his parents' grocery store.

He immediately realizes that his destiny is the pastry and takes flight to New York where he attends the french pastry school. In 2002 he moved to Miami and collaborated with various pastry shops and soon developed: Bachour at Citadel, Bachour at Time Out and Coral Globes. His reputation in these years grows and he wins several awards: the Zest Awards 2012, in 2011 it is among the top 10 U.S. pastry chefs and among the last awards in 2019 is the nomination as Pastry Chef of the Year. He travels a lot, travels the world and his notoriety grows and also consolidates his social reputation. A daily success with hundreds of positive comments and feedback from around the world.

Chef