Executive Pastry Chef @ Ami Patisserie
Ex Executive Pastry Chef at 1 Michelin-starred Beni, Singapore
Makoto was born into a family of pâtissiers in Shiga Prefecture, Japan, where his late father used to run a French patisserie that was also doling out Japanese wagashi (traditional Japanese sweets) in its early days. Exposed to pastries and sweets from a young age, Makoto confesses to having a sweet tooth and he has a particular fascination for baking- as well as eating – cream puffs, canelé, galette as well as chestnut-tinged Mont Blanc pastries.
Schooled in French confectionery and culinary arts at the Ecole Hôtelière Tsuji in Lyon, France, where he stayed on for a year post-graduation to hone his pastry-making skills, the 33-year-old cut his teeth at award-winning French restaurants in Tokyo including the two Michelin stars decorated Beige Alain Ducasse Tokyo and Restaurant Ryuzu before he joined Dominique Ansel Bakery Tokyo’s opening team as Pastry Sous Chef.
Conversant in both the Japanese and French languages, Makoto picked up a third language – English – when he landed in Singapore as the Executive Pastry Chef of the one Michelin-starred Beni Restaurant in 2017. His talent at seamlessly blending the best of French and Japanese nuances in his pastries caught the attention of a Marina Bay Sands-based celebrity restaurant and in 2019, he was hired as its Pastry Sous Chef.
Join Chef Makoto in his journey in showcasing French pastries crafted with seasonal ingredients and Japanese sensibility.