Wildly creative, ingredient-driven and fearless fusion, are just a few ways one can describe Chef Petrina Loh’s style of cooking. A finance and marketing double-major, with a masters in wealth management, the 35-year old, gave up a lucrative private banking career of eight years to fully pursue her passion for food and wine. Chef Loh was born into a family of foodies, with her late father being her greatest inspiration. It is with him that she learnt to pick out produce at wet markets, dry age fish, develop an early appreciation for raw foods like sashimi, and it was with his Korean friends she had her first taste of fermented foods like kimchi. Her menus today pay homage to this early childhood exposure through a variety of flavours and textures. As a banker, she travelled well and was exposed to exquisite fine cuisines from around the globe, which further strengthened her resolve to make this her career.
At 29, Chef Loh decided to hone her chef skills at the prestigious California Culinary Academy which runs the Le Cordon Bleu program; she has since spent time at noteworthy restaurants in the United States, such as Michelin-starred 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 and Chef John Madriga previously from Manresa.