Food centric, Bryan Chia is the chef co-owner of advant garde local joint Morsels in Little
India. Bryan`s love for cooking starting from a tender age surrounded by a family who loves food and cooking. He got his feet wet in a professional kitchen at 17, and at 21, he gained more experience at St. Pierre Restaurant in Singapore under the tutelage of Celebrity Chef Emmanuel Stroobant and then sous chef Chef Jean-Charles Dubois, currently at Balzac Brasserie.
 
After completing his Bachelors in Travel and Industry Management in University of Hawaii, he revisited his love for cooking once again in the kitchen of Michelin Starred Anton Mosimanns in London and later on took on a role in French Alps working as a private chef in the bespoke Chalet Himalaya. Convinced that he needed formal culinary education, he returned to the US and enrolled in the prestigious Culinary Institute of America`s Accelerated Culinary Art Certificate at St. Helena, California. Being a wine lover at heart, over at Napa Valley he found himself very much involved in wine dinners and vineyard cooking. It was only in the valley when he fell in love with charcuterie making and focused on whole beast butchery with esteemed chefs in the area.
 
With the support of his family, and finding a partner who shared his love for cooking, Morsels was born.
 
At Morsels, he designed the smoke program from a self-designed smoking drum, and recently a pit smoker. Being very particular about his meats, Bryan takes care to carefully purvey the meats, blend spice rubs and utilise various methods to ensure a juicy tasty piece on the table. Alongside his partner Petrina, they create an array of atelier type unconventional cuisine one might never have thought of. 
 
In 2014, Bryan and Petrine 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, Bryan was nominated Rising Chef of the Year at the annual World Gourmet Summit, and he took home the award. Following that, he went on an immersion program with HUSK in Nashville, 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 The Progress.