Third generation to a family with a business that can be traced back to 1935, Chef Makoto Arami has been immersed in the art of crafting sweets since his childhood. While his grandfather was self-taught and specialised in wagashi – traditional Japanese confections often served at tea ceremonies, holidays, and special occasions; his father evolved the family business to serve yogashi – Western-style sweets, crafted from Japanese ingredients and presented with artistry. Apart from an innate appreciation for making pastries, the native of Hikone in Shiga prefecture also inherited from his father an open mindset for different experiences and new perspectives. This guides him in his constant innovation to bring to the table only the best for his customers.
His food memories include his younger days of waking up to the smells of fresh bakes in the family
home, which also served as a place of business; of freshly piped choux pastries enjoyed after school;
and indelible moments spent with his family studying and playing in the kitchen where his parents
worked.
His culinary identity is also shaped by his training. From an early start in the family business during his
teens, he went on to study at the prestigious Tsuji Culinary Institute in Tokyo. After a year-long stage at
a pastry concept in Lyon, France, Chef Makoto honed his craft at Michelin two-starred Beige Alain
Ducasse in Ginza, before becoming the first pastry chef for Restaurant Ryuzu, a Michelin two-starred
progressive French restaurant situated in Roppongi. There, he started experimenting with incorporating
vegetables into his desserts, and using modern culinary techniques to leverage on the natural
savouriness and sweetness of various produce.
Thereafter, he trained at Dominique Ansel Bakery in New York, before joining the opening team for its
Tokyo outpost, learning to focus not just on precision but also on speed within the fast-paced
environment. Hungry for new experiences, Chef Makoto then joined Restaurant Lamberie in Kyoto as its
Pastry Chef and gained new inspiration through the Japanese cultural capital’s omotenashi style of
hospitality, where guests are wholeheartedly taken care of.
His talent for seamlessly melding French and Japanese nuances soon captured international attention.
In 2017, at 28 years of age, he became the Executive Pastry Chef of Michelin one-starred Beni in
Singapore. After his two-year stay at Beni, Chef Makoto joined Marina Bay Sands as the Pastry Sous
Chef of the landmark hotel’s central kitchen.
In 2021, Chef Makoto finally had a platform to showcase his unique style: AMI Patisserie. Initially an
online business, it has grown to include a Kyo-Machiya-inspired physical concept on Scotts Road in
January 2024, dedicated to an elevated enjoyment of his intricate European-style creations that
celebrate the distinct, natural flavours of Japanese produce. With the elegant café and Chef’s Table
Discovery Menu experiences, Chef Makoto embraces the Japanese concept of Tsudo (都度) –
expressing his belief that pastries are delicacies to be enjoyed anytime, all the time, and whenever.
In 2025, Chef Makoto has been named the recipient of the Pastry Talent of the Year Award 2025 by La
Liste, a recognition that celebrates the most promising pastry chefs across bakeries, tea rooms and
dessert restaurants worldwide. The accolade is one of the Special Awards presented by La Liste, which
shines a spotlight on talents who exemplify creativity, innovation and craftsmanship in the global pastry
scene.
This latest international accolade follows Chef Makoto’s recent award as Tatler Best Singapore 2025’s
Best Pastry Chef, which recognises his distinctive culinary voice and growing impact in the region’s fine
pastry scene.