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Makoto Arami
Pastry chef
- Discipline
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i. Biography
Seasonal Japanese produce gives Makoto Arami's pastries their shape and clarity at AMI Patisserie in Singapore. He serves there as Executive Pastry Chef, working French forms around fruit and season so the flavours stay distinct rather than hidden.
The Path
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.
The Work Today
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.
Signature
Makoto's signature dishes include Kuri Mont Blanc, Strawberry frasier, Shizuoka crown melon tarte, and Japanese asparagus tarte.
Acclaim
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.
Profile updated July 2026
FAQ
Asked of Makoto
What is Makoto Arami's current role?
As of 2026, Makoto Arami is Executive Pastry Chef.
Where did Makoto Arami train or study?
Makoto Arami trained at Tsuji Culinary Institute and Ecole Hôtelière Tsuji.
What is Makoto Arami known for?
French pastries crafted with seasonal ingredients and Japanese sensibility.
