Eight years across luxury hotels, chocolate academies, and a French diploma — distilled into one quiet practice.
She works the way fine writers write —
slowly, deliberately, one quiet decision at a time.
Trained across India, Sri Lanka, and France, Shereen Perez combines the discipline of luxury hospitality with the warmth of handcraft. Eight years inside the world's most demanding pastry kitchens taught her that consistency is the truest form of love a chef can offer.
Today she leads Amano Patisserie — a quiet brand built on refinement, gifting, and collaboration. Her work moves between premium dessert systems, hospitality consulting, food styling, and education, always returning to the same question: can this be more honest, more elegant, more precisely itself?
An eight-year arc completes its turn — and begins another.
Classical French pastry, viennoiserie, entremets, chocolate artistry, gelatos, sorbets, and luxury presentation — the technical refinement of a global perspective.
A brand built quietly — refinement held together by a single hand.
Pastry production, recipe standardisation, luxury gifting, B2B supply, hospitality collaborations, workshops, and consulting. Selected work includes food styling for Ibaco, dessert workshops with Lexus, corporate chocolate experiences, and café & boutique consulting.
Bread — the most honest thing she ever made.
Artisanal bread-making made easy with Honey Box — India's very first DIY bread making kit. Conceptualised by Chef Shereen Perez and launched at JK Cheese N More, Honey Box came to life when skill and innovation met confinement and limited resources. Featured in Ritz Magazine and Indulge Express.
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Where precision met the lens — and food became a portrait.
Food styling collaboration with Ibaco, photographed by celebrity photographer G. Venkat Ram and photographer Arun Srinivasan. A study in composition, colour, and the quiet drama of a perfectly lit plate.
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A pivot inward, into the slow, warm craft of chocolate.
Pralines, ganaches, entremets, artisanal confectionery, masterclasses, and corporate workshops. Trained with the Callebaut Chocolate Academy.
Where sugar became petal, and petal became craft.
A specialist course at Cake Studio London in the art of sculpted buttercream flowers — the discipline of turning frosting into form, colour into mood, and a cake into something that stops a room.
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The volume sharpened her hand; the standard set the bar she still measures against.
Pastry station management, production planning, banquet execution, à la carte service, HACCP standards. Mastery in consistency under pressure.
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Theory met service. The hush of a five-star kitchen at five in the morning.
High tea, breakfast and lunch production, banquet preparation, macaron work, multi-outlet coordination. The disciplined poise of luxury hospitality.
Where curiosity learned the language of discipline.
Foundations in baking science, formula work, ingredient understanding, and the structured, production-floor mindset that would later shape every kitchen she walked into.
Signature chocolate brownies, seasonal Christmas cakes, wedding cakes, macarons, modern French pastries, artisanal chocolates, luxury tea cakes, and entremets — held together by the same quiet hand.
Curated engagements, not a menu. Each begins with a conversation.
Deeply passionate about the operational intensity behind pastry — large-scale festive runs, weeks lost in R&D, the slow refinement of presentation. Fulfilment, found in the process itself.
Luxury retail concepts, premium product innovation, B2B hospitality collaborations, and chef-led product development. Bridging artisanal pastry with operational excellence and modern luxury standards.
“If you have a dream, you have a responsibility to yourself to make it come true… because if you don't, you're just a dreamer.”