Celebrating its 10th Anniversary with the theme “Stories of 10 Years”, Gastromasa will welcome globally acclaimed pastry chef Antonio Bachour as a speaker at Haliç Congress Center on November 6–7.
One of the world’s most prestigious gastronomy gatherings, Gastromasa, celebrates its 10th Anniversary this year with a special theme: “Stories of 10 Years”. The event will take place on November 6–7, 2025, at the Haliç Congress Center in Istanbul, bringing together leading chefs and culinary visionaries from around the world.
Among the standout names in this milestone edition is none other than Antonio Bachour, the celebrated pastry chef known for his vibrant, artfully crafted desserts that blend precision with passion. Born in Puerto Rico and based in Miami, Bachour has become an international symbol of creativity in modern pastry arts.
At Gastromasa 2025, Antonio Bachour will take the stage to share his journey, creative philosophy, and experiences that have inspired chefs and pastry lovers worldwide. His presence promises to be a major highlight of the event, offering unique insights into the evolving world of pastry and the hospitality industry.
A true believer in the motto “Passion makes everything possible”, Bachour’s participation is sure to ignite inspiration and admiration among attendees. His appearance marks a not-to-be-missed moment for pastry professionals and gastronomy enthusiasts alike.
Who is Antonio Bachour?
Antonio Bachour is a world-renowned pastry chef born in 1975 in Puerto Rico. With a passion for pastry that began at the age of 14 in his family’s bakery, Bachour has since become one of the most influential figures in modern pastry arts. He later studied at Johnson & Wales University and trained at prestigious institutions like Valrhona’s L’École du Grand Chocolat in France.
After gaining experience in top hotels such as the Sands Hotel & Casino and Westin Rio Mar in Puerto Rico, Bachour moved to Miami in 2001. His work quickly caught international attention for its vibrant presentation, technical precision, and innovative use of ingredients. Over the years, he has worked as a pastry chef at acclaimed establishments and served as a consultant for luxury resorts and culinary brands around the globe.
Bachour has published several books, including Bachour, Simply Beautiful, and Chocolate, which are used as references by professionals and aspiring chefs alike. His distinctive style is characterized by colorful, artful desserts that fuse classical French techniques with tropical flavors and bold, modern aesthetics. Today, he operates his namesake pastry and restaurant brand “Bachour” in Miami and continues to inspire young chefs around the world through the masterclasses he leads across the globe.
Throughout his career, Antonio Bachour has received numerous prestigious awards that highlight his exceptional contributions to the pastry world. In 2011, he was named one of “America’s Top 10 Pastry Chefs” by Dessert Professional Magazine, earning widespread acclaim. In 2012, he received the “Zest Award” for Baking & Pastry Innovator from Johnson & Wales University, followed by the StarChefs Rising Stars Award in 2013. His international recognition grew further when he was named “World’s Best Pastry Chef” by The Best Chef Awards in 2018, a title he reclaimed in 2022. In 2019, Esquire Magazine honored him as “Pastry Chef of the Year”. In 2023, he was recognized for his contributions to Latin American gastronomy, and in 2024, he received the “Best Pastry Mentor” award for his dedication to mentoring the next generation of chefs.
That same year, La Liste presented him with the prestigious Pastry Innovation Award, acknowledging his pioneering approach to pastry arts across his restaurants and publications. In 2025, Bachour was awarded the Medal of Honor by EPGB Barcelona and the Gremi de Pastisseria de Barcelona, celebrating his lasting impact on the craft. Additionally, he received the International Chef Award from the Creative People Talks & Awards, honoring his global influence and creative leadership in the culinary world. These accolades reflect not only Bachour’s technical mastery but also his visionary role and enduring legacy in the world of pastry.
Celebrating its 10th anniversary this year with the theme “Stories of 10 Years” Gastromasa continues to be not just an event, but an international gastronomy platform where inspiration, interaction, and global collaborations are born—bringing together the world’s most renowned chefs, culinary professionals, and creative minds in Istanbul each year.