Chef Loretta is a highly experienced chef who possesses 25 years of baking and culinary experience from UK, France & Singapore and has worked with several Michelin chefs in the past. She also had the privilege to learn from Frederic Bau, one of the renowned pastry chefs whose technical innovations in pastry and chocolate are now used across the world.
International award-winning chef Loretta Liu has previously worked as a chef at many prestigious establishments, including The Raffles Hotel in Singapore and Raymond Blanc’s Le Manoir Aux Quat’ Saisons. Moving to the UK, she later became a chef and cookery school teacher at 2 Michelin-Starred Raymond Blanc’s Le Manoir Aux Quat’ Saisons, before starting her own baking & culinary school and café in the UK. She has conducted many culinary workshops for adults and children and created more than 25 different flavours of macarons every season in the past. Her macarons were bestsellers in Harvey Nichols, a luxury department store in London.
Chef Loretta has also written 2 recipe books – Modern Dim Sum & Super-cute Macarons.
