Daniel Teo

Chef Daniel Teo discovered his passion in cooking from an early age, and started his culinary career in 2007, even before graduating with his Diploma in International Hotel Management in 2008. He went on to obtain his Diploma in Culinary Arts in 2012 to get a full understanding of the fine culinary arts as well as the principles of effective kitchen management.

Since beginning his culinary career, Chef Daniel has never stopped his professional growth - from opening and operating his own chicken rice hawker stall, working as a cook in the catering service, stints in French and Vietnamese restaurants and working in a renowned restaurant in Mandarin Oriental Hotel - Chef Daniel always aimed to understand all the different aspects that makes the F&B industry so unique. 

Chef Daniel joined CulinaryOn since it opened in Singapore in Oct 2015, and has been an integral part of the team, where he serves as the Deputy Executive Chef, and is now mainly in charge of ensuring that all of our guests leave with a fun & tasty CulinaryOn experience.