Petrina is the chef owner of Morsels, a creative atelier providing a concept of fine eclectic cuisine in Singapore. Petrina 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. Knowing that she did not want to simply be a restaurateur, she enrolled in the Le Cordon Bleu Culinary Program at the California Culinary Academy (CCA) in San Francisco to be trained professionally.
Acknowledging that time was not on her side, Petrina also knocked on the doors of various restaurants in San Francisco while attending culinary school, simply showing up with her knife bag and a humble demeanour. This landed her stints in Michelin-starred restaurants in the Bay Area, such as 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; Chef Mark Sullivan, one of America’s Best New Chefs 2002; Chef Patricio Herrera from CCA and their teams, she completed her culinary diploma Summa cum Laude with a 4.0 GPA and won second place in the International Fusion Scholarship Competition by the
Career Education Scholarship Foundation.
After various stints in California over two years, Petrina returned home to Singapore in 2012 and embarked on plans to open a restaurant. Hence, Morsels was born.
[MADE IN SINGAPORE] Creativity in the Kitchen and Beyond
Tastemakers share the creative movement in the F&B industry and celebrate Singaporean innovation in the kitchen and beyond.