Antonio Bachour at Consulting Chef in Miami

Bio

Pastry king and part owner Antonio Bachour’s professional aspirations were inset at a tender age with his earliest and fondest memories being of kneading dough in his family’s bakery in his birthplace of Puerto Rico.

Accolades

  • Top 10 Pastry Chefs
    Dessert Professional magazine
  • Best Restaurant Dessert
    Miami New Times
  • Top 100 Dishes
    Miami New Times

My Restaurants

Where I Eat

Behind the Scenes

Taylor Bay scallops w/ Ligurian olive oil
"The Ligurian olive oil really makes the scallops just melt in your mouth. I really appreciate the freshness of their produce, as well as the beautiful and soft presentation. This restaurant is also very romantic and ideal for lovers."
Japanese eggplant
"Makoto is such a beautiful place to dine. The atmosphere is very relaxing and the dishes' flavors are always so clean. My favorite thing to get when I'm there is the robata, or grilled eggplant. The niku miso on top is so yummy!"
Chef Antonio Bachour reviews  at post.venue.name
Gindara no saikyo miso yaki
"This miso-marinated black cod literally melts in your mouth the second it touches your tongue. This is probably the best fish I've ever had in my life."
Chef Antonio Bachour reviews  at post.venue.name
Warm madeleines
"The madeleines come to the table warm and so moist! I suggest ordering them with a pot of tea. The simplicity of this treat in such an elegant restaurant is a welcoming combination."
Chef Antonio Bachour reviews  at post.venue.name
Ceviche roll
"This isn't the fanciest restaurant, but this roll has great presentation in its color and texture. It's more than just the fish, especially with those crispy fried shallots and the spicy Sriracha sauce."