A former banker, Chef Petrina Loh has come a long way after leaving her well-heeled private banking job of 8 years to fully pursue her passion and love for food and wine. Since she graduated from the prestigious California Culinary Academy which runs the Le Cordon Bleu program, Chef Petrina has accumulated years of experience working in San Francisco at Michelin starred restaurants such as Spruce, Atelier Crenn, State Bird Provisions and Bouchon. She has also been mentored by Chef Walter Abrams, previously from The French Laundry, and Chef Mark Sullivan, one of America’s Best New Chefs 2002.

Chef Petrina continues her pursuit of fine-tuning her craft . She has staged at Studio under Chef Torsten Vildgaards and the Meyer Group, which is behind Noma and NamNam (2014),
Husk under acclaimed southern chef Sean Brock, focus on fermentation and smoke (2015) and most recently returned to San Francisco and spent time in State Bird Provisions with Chef Stuart Brioza (2015), Rich Table with Chef Evan Rich (2015) and Spruce with Chef John Madriaga (2015).