A late bloomer, Petrina Loh, chef co-owner of advant garde local progressive small plates
restaurant Morsels in Little India, started cooking professionally 5 years ago. 
 
Former well-heeled private banker, dumped her heels for kitchen clogs, sneakers sometimes. She was taught by her late father at the age of 5 how to cook, pick out fish at the wet market, and trying all kinds of foods. The seed was planted. The love for food and meals, brought her to drop her banking career, for a career in food. However, not wanting to just be a restauranteur, Petrina decided to enroll to learn cooking professionally. In summer of 2011, she attended California Culinary Academy in San Francisco which runs a Le Cordon Bleu Culinary Program. During her time in school, she won second place in the International Fusion Scholarship Competition by Career Education Scholarship Foundation providing a scholarship for the rest of her studies. Petrina graduated with a Summa Cum Laude, 4.0 GPA. While in school, knowing she`s a later starter, she knocked on doors of San Francisco`s best restaurants asking to stage, with nothing more than a knife bag and a keen heart.
 
This landed her stints in the Bay Area, such as Michelin starred Spruce, Atelier Crenn, State Bird Provisions and Bouchon just to name a few. Under the mentorship of Chef Walter Abrams, previously from The French Laundry and Chef Mark Sullivan, one of America`s Best New Chefs 2002. Petrina progressed quickly.
 
Petrina uses her structured intellectual approach alongside innate creativity and a fine
palate, coupled with a deep respect for ingredients to bring about soulful food with flavours that causes an outburst. Although, she does display a natural flair with cooking meats, Petrina often leaves the meat to her guy. She indulges in creating works of art in plating and dish composition often with proteins Chia smokes. Sharing Bryan`s love for wine, the duo find themselves organising wine dinners and placing a fair bit of Californian wines on their menu as well as carefully procured sake which they both enjoy as pairing with their food. She strongly believes that food needs to be made from the heart, and constantly strives to
achieve that.
 
In 2014, Petrina and Bryan represented Singapore to cook in Copenhagen as part of a collaboration involving Singapore Tourism Board, Wonderful Copenhagen and the famous Meyer Group which has Michelin starred Noma and Studio under its portfolio of restaurants. Petrina also staged at Studio under the apprenticeship of Chef Torsten Vildgaards.
 
In 2015, Petrina was nominated as  one of the top five finalists in the World Gourmet Summit`s Best Rising Chef 2015, with Bryan bagging the award. 2015, has been an exciting year, as both Petrina and Bryan went to Nashville, USA to do an immersion program with HUSK, helmed by the acclaimed Chef Sean Brock as part of Bryan`s win and the sponsorship of World Gourmet Summit and Singapore Tourism Board. And  the couple revisited San Francisco, and staged in some familiar as well as new restaurants such as Rich Table and The Progress. In Dec, Petrina along side Host Sarah Benjamin did a highly
rated program on the Asian Food Channel `Fresh Off Japan` where she created two fusion dishes using fresh japanese ingredients found in Singapore.