|Unusual trio delights the palate.|
During a complimentary press dinner Tuesday night at Solea, we were treated to a dip in humidity and a pistachio semifreddo that signaled talent was making pastries in the W South Beach Hotel kitchen. The man behind this cooling and creamy lime green mound, topped with olive oil ice cream and Isomalt shard, is Executive Pastry Chef Antonio Bachour.
Born to a Lebanese mother and French father, Bachour, 34, grew up in Puerto Rico working at his father's classic French bakery. He first found inspiration at age 10 in an eclair.
"Always eclairs. That was the first thing he taught me how to make," he explains. It wasn't long after that he made the trip to New York to attend the French Culinary Institute, graduating in 1996. He first arrived in Miami in 2001 and has played the executive pastry chef role at Talula, Devito South Beach, and Scarpetta, both in the Fountainebleau and most recently in the Big Apple.
With a team of six, Bachour is making sweet dreams happen for the hotel's restaurants, room service, living room, and banquet operations.
Short Order rang Bachour yesterday in the kitchen for a quick Q&A and to request a couple of recipes.More »