Loretta Liu

Award-winning chef Loretta Liu grew up in multicultural Singapore and was exposed to many different foods from a young age as Singaporean cuisine is strongly influenced by Chinese, Malay and Indian flavours. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was then schooled in classical French cooking by Pierre Gagnaire, Frederic Bau and Alain Ducasse. On moving to the UK, Loretta became a chef and teacher in Raymond Blanc's Le Manoir Aux Quat' Saisons, and...See more

Award-winning chef Loretta Liu grew up in multicultural Singapore and was exposed to many different foods from a young age as Singaporean cuisine is strongly influenced by Chinese, Malay and Indian flavours. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was then schooled in classical French cooking by Pierre Gagnaire, Frederic Bau and Alain Ducasse. On moving to the UK, Loretta became a chef and teacher in Raymond Blanc's Le Manoir Aux Quat' Saisons, and later taught at Jean Christopher Novelli's cookery school. She is the author of Supercute Macarons and Modern Dim Sum for RPS. See less