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The dining experience at Taian Table is centred around its open kitchen to create an interactive and intimate dining experience.

THE EXPERIENCE Each dish is prepared in front of our guests and introduced personally by our chefs and staff. The style of cooking at Taian Table is refined, modern and creative.
Every eight weeks, Stefan and our team create an entirely new tasting menu to capture the spirit and energy of each season, using the best ingredients from around China and the rest of the world.

While our techniques are rooted in Europe, we constantly draw inspiration from the products and flavours of Asia and around the world. PERSONAL TOUCH SEASONAL MENU OUR CUISINE GLOBAL INSPIRATION

OUR TEAM

STEFAN STILLER

The true meaning of “hospitality” is to be a host. Hosting guests is one of my greatest pleasures. I love hosting people, whether it’s at my home or at my restaurant.

Originally from Celle, Germany, Stefan started his culinary career at multiple Michelin-starred restaurants in Germany. In 1999, he opened Restaurant Grand Cru, his own fine dining restaurant in Deidesheim, which received a Michelin star just eight month after it opened. Since moving to Shanghai with his family in 2004, Stefan has established a prominent presence in the city’s culinary scene, both as a chef and restauranteur and as a mentor to aspiring cooks in China. After opening Stiller’s Restaurant and Cooking School in 2008 and EAST Eatery in 2015, he launched the Taian Table concept in April 2016 as a culmination of his longtime vision. Through Taian Table, Stefan hopes to bring together like-minded people, and break the boundaries of traditional fine dining.

ANSON REN

As executive sous chef of Taian Table Guangzhou, Anson works closely with Stefan, chef de cuisine Ivan and the kitchen team to ensure the highest quality on every plate.

Anson has been working in professional kitchens since she was 18. Over her career, she has honed her skills at several premium hotels in Shanghai. After serving as sous chef at The Living Room by Octave and Michelin-starred modern French restaurant Phénix at The PuLi Hotel & Spa, she took over as chef de cuisine of acclaimed French restaurant Blanche in 2019, leading the kitchen in menu development as well as daily operations. Now, as executive sous chef of Taian Table Guangzhou, she will work with Stefan, chef de cuisine Ivan and the kitchen team to ensure the highest quality on every plate.

CAN ALI “JOHN” SEHIRLIOGLU

John is responsible for the day-to-day operations of Taian Table Guangzhou as restaurant manager, working with our dining room team to ensure the highest standards of hospitality for our guests.

A native of Turkey, John has always been drawn to the art of hospitality. With a degree from Les Roches International School of Hotel Management, he has garnered experience at restaurants and hotels in Geneva, Miami and Dubai, before joining Le Comptoir de Pierre Gagnaire at Capella Shanghai in 2019.

Now, as restaurant manager at Taian Table Guangzhou, John will be in charge of the day-to-day operations, and work with our dining room team to ensure the highest standards of hospitality for our guests.

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