Boasting a lifetime of culinary experience, Michael Teo started his teenage working life as a cook on board a ship. After 2 years of sailing, he opted for dry land as he began work in Ming Court Hotel. For 5 years, he worked there, moving through the ranks from kitchen helper to commis cook to demi cook. His next posting was with the Shangri La Hotel as a sous chef and he spent 15 years in all the different food outlets, covering supper clubs, restaurants and the banquet dept.

Michael never stopped improving and learning new skills and in 1975, he felt ready to venture on his own and he set up Monte Cristo Cafetaria and Catering Services. When the company grew from a cafeteria that served packet lunches to offices, to that of a full catering concern, Michael join forces with 2 of his siblings who were accomplished chefs in their own rights. And thus the partnership between Michael, Eddie (formerly from Mandarin Singapore) and Henry (formerly from Hyatt Singapore) was formed.