Makoto Arami

Makoto Arami trained at Tsuji Culinary Institute and Ecole Hôtelière Tsuji, building a classical foundation before stepping into professional pastry kitchens. Makoto then became Pastry Chef at Restaurant Lamberie in Kyoto, later moving to Singapore as Executive Pastry Chef at Beni in Singapore from 2017 and Pastry Sous Chef at Marina Bay Sands in Singapore from 2019. Today, Makoto is Executive Pastry Chef of AMI Patisserie since 2021, shaping a career marked by precision, progression, and an increasingly refined signature.

At the patisserie, his desserts are built as Intricate European-style pastries that celebrate the distinct, natural flavours of Japanese produce. The emphasis sits on seasonal ingredients and Japanese sensibility, which gives the sweets a measured, composed feel rather than a heavy one. That seasonal lens is the thread linking his current work to the earlier kitchens. French pastry gives him the structure; Japanese produce gives him the scent, sweetness, and timing that change with the calendar.

Makoto's signature dishes include Kuri Mont Blanc, Strawberry frasier, Shizuoka crown melon tarte, and Japanese asparagus tarte.

His own family history explains part of that direction: "My family business was a pastry shop," and "My grandfather, he did the Wagashi." Those lines place him within a household where pastry was already a daily trade, and where Japanese confectionery sat beside the bakery craft. The result is a style that keeps its surface neat while letting the ingredient speak clearly.