Pastry Chef Amber Seah graduated from National University of Singapore Business school and had a few years of marketing experience under her belt before deciding to change her career as a pastry chef. She began her formal training with Le Cordon Bleu Japan – Tokyo working with award winning Master Chefs from Japan and France to achieve impeccable skills in french pastry. Chef Amber is a certified flowercake master and is specialised in creating handmade sugar flowers and buttercream floral piping, insisting on a all edible choice on her cakes.
Upon her return to Singapore, she started an internship with one of Singapore’s most influential 5-star hotel. During her stint she worked with award winning chocolate masters and competition chefs. She perfected her skills in french pastry, Korean buttercream and fondant cakes. She also had the opportunity to participate in Philippines Culinary Cup, Food and Hotel Asia 2018 in both plated dessert and wedding cake category. In 2019, she was recognised as the Entrepreneur of the Year in Spirit of Enterprise NEO Start-Ups Category. In 2020, she was also the country finalist for “I am a Cake Star” International Cake Competition.
A media darling, Chef Amber’s work have been featured in major publications both locally and overseas, such as Singapore Brides, Her World Brides, Straits Times, Channel News Asia, 100 Layer cake, Yellow Pages. She have given multiple talks on entrepreneurship in NUS and ITE to nurture young minds of her time. She is also highlighted as one of the key wedding cakes speakers for online wedding creatives summit – Honour Summit.
Chef Amber is insistent in not using artificial flavouring or fresh flowers in her creations, opting for a less sweet and healthier option for her pastries, she is also experienced in creating customised cake flavours for your special occasion.
Follow @yumepatisserie and @therattysunflower in Instagram and let her magical creations be part of your celebration today.