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. 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.
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.
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. 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.
After various stints in California, Petrina returns home to Singapore in 2012 and decides to embark on plans to open a restaurant with partner Chef Bryan Chia. Morsels was born. Petrina relied on her innate creativity and love for food to explore and create a menu that is imaginative yet comforting. Bringing back memories of her late father teaching her the love of food and cooking at a tender age, the inspiration of many well loved dishes at Morsels was created. Her expertise lies in Garde Manger and Grill, where fermentation, pickling, vegetables interests her the most.
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.