Canadian born Chef Michael Teune C.C.C. started his career in a small Italian
restaurant outside Toronto and is a graduate of Humber Colleges Cook Apprentice Program. Since then he traveled the world, working in five star restaurants and hotels in countries such as France, Australia. He also explored opportunities in Canada, working from the west coast of Canada at the
Fairmont Chateau Lake Louise, to the east coast working in P.E.I at the Rodd
Crowbush Resort. Once he acquired the taste of traveling he decided that he s
hould work at sea working for the 'six star ultra deluxe' cruise line Regent
Seven Seas. Starting as a Chef de Partie, he worked his way through the ranks to
Chef du Cuisine with a brigade of 82 chef's. He then returned to Canada in 2005
to start his life at home working as Executive Chef at the prestigious,
Greystone Golf Club in Milton Ontario which ranks thirty fourth in Canada. Currently Michael is a full-time professor at Humber College.
restaurant outside Toronto and is a graduate of Humber Colleges Cook Apprentice Program. Since then he traveled the world, working in five star restaurants and hotels in countries such as France, Australia. He also explored opportunities in Canada, working from the west coast of Canada at the
Fairmont Chateau Lake Louise, to the east coast working in P.E.I at the Rodd
Crowbush Resort. Once he acquired the taste of traveling he decided that he s
hould work at sea working for the 'six star ultra deluxe' cruise line Regent
Seven Seas. Starting as a Chef de Partie, he worked his way through the ranks to
Chef du Cuisine with a brigade of 82 chef's. He then returned to Canada in 2005
to start his life at home working as Executive Chef at the prestigious,
Greystone Golf Club in Milton Ontario which ranks thirty fourth in Canada. Currently Michael is a full-time professor at Humber College.