If you’ve ever scrolled through Instagram and gasped at a perfectly laminated, hyper-glossy croissant, chances are you were looking at Chef Antonio Bachour’s work.
He isn’t just a pastry chef; he’s a global phenomenon who has completely redefined contemporary baking with his jaw-dropping visual aesthetics, precise techniques, and mind-blowing flavor profiles. His unparalleled dedication to the craft has earned him the title of World’s Best Pastry Chef an impressive three times—in 2018, 2019, and 2022—alongside being named Pastry Innovator of the Year in 2024.
As a global pioneer in viennoiserie, plated desserts, and intricate petit gâteau creations, his influence shapes elite bakery menus worldwide.
Today, Manila’s finest chefs, passionate bakers, hospitality professionals, and eager culinary students are getting a rare front-row seat to his genius. It is a unique opportunity to learn firsthand from a master who treats pastry not just as food, but as a true form of fine art, bringing world-class inspiration directly to the local culinary community.
The exclusive Modern Viennoiserie: A New Era of Pastry Excellence masterclass takes place today, May 28, 2026, running from 9:30 a.m. to 5:00 p.m. at the Manila Marriott Hotel, located within Newport World Resorts in Pasay City. Organized by Alimentari Italia and AM Group Asia—in collaboration with Le Sinfonie, Pavoni Italia, and Polin—the event is co-presented by Candia, Callebaut, and Bounty Fresh. Because slots for this highly anticipated session are strictly limited, prior registration is required. For more information, dynamic updates, or future session reservations, interested participants can reach out directly via phone at +63 966 089 0298 or through email at marketing@amgroup.asia or info@amgroup.asia.
