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. She opened Morsels in 2013 to make wildly creative fusion cuisine and has never looked back.