Getting Sweet With Antonio Bachour
Food halls are a great opportunity for creative culinary concepts to shine through, an alternative platform for them to get their craft out to the hungry public. But a food hall wouldn’t be an authentic gathering place for flavor without the classics we all love. From tacos and noodles to sandwiches and burgers, halls like ours will have all the comfort food to hit any spot. For us, it’s about fostering local connection by using the great minds that are already in Miami. And no matter what anyone says, we all have a sweet tooth, whether we like to admit it or not. One of the world’s greatest masters of all things sweet is right here in our very own backyard, and guess what? He will spearhead our food hall’s dessert concept.
A Puerto Rican native, Antonio Bachour burst onto the culinary scene as one of the world’s most innovative pastry chefs around. Zagat themselves have donned him with the title of “Confection Master.” A graduate of Johnson & Wales University and the Valrhona cooking school in France (yes, after the chocolate), Bachour began to make a name for himself with his exceptional creations and gained notoriety quickly in his career. In 2011, he was nominated for the Zest Award for Baking & Pastry Innovator, which he eventually won a year later–being named one of the country’s top 10 best pastry chefs.
Name-dropping awards aside, what sets him apart from others in the industry isn’t just his forward-thinking taste buds, it’s his ability to prepare world-class dishes as quickly as any fast-casual outpost without sacrificing taste or quality. He’s breaking the barriers by making haute cuisine accessible and enjoyable for everyone. Which is why this mentality fits perfectly with the goal of a food hall where all are meant to connect over a shared love for culture and food. What to expect at his upcoming concept at The Citadel? A whole lot of chocolate. Some you might take home, most of which you won’t be able to wait to eat.