Originally from Celle, Germany, Stefan Stiller started his culinary career when he was 16. He worked in one -, two -, and three -Michelin – starred restaurants across his home country. In 1999, he opened Restaurant Grand Cru, his own fine dining restaurant in
Deidesheim, and awarded a Michelin star after just eight months of operation.
 
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, 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. Just five months after it opened, Taian Table Shanghai received its first Michelin Star, and retained its Michelin star for three consecutive years before receiving the second Michelin Star in the Michelin Guide Shanghai 2020. Then, the restaurant has proudly retained its three Michelin Stars ratings for the fifth consecutive year since the Michelin Guide Shanghai 2022.
 
In 2021, Chef Stefan Stiller has arrived in Guangzhou, with two Michelin-starred Taian Table Guangzhou, one Michelin-starred Stiller and a training kitchen for the China Bocuse d’Or competition team.
 
In addition, Stefan Stiller has been the President of Bocuse d’Or China and Asia-Pacific since 2009, as well as the brand ambassador. Under his leadership, Team China qualified for the Final in Lyon in 2011, 2013, 2017, 2019, 2023, and 2025.

Born to Dutch parents in Germany, Christiaan Stoop initiated his culinary career under the guidance of Chef Bobby Bräuer, beginning as a commis de cuisine in Munich. Since then, he has traversed the globe, immersing himself in the diverse flavors and techniques of renowned culinary destinations such as Barcelona, Bray, New Delhi, Dubai, Paris, and Shanghai.

As Executive Chef of Taian Table Shanghai and Guangzhou, Christiaan Stoop has been an integral part of the Taian Table family for over three years. His role extends beyond the kitchen — overseeing menu creation, leading research and development, and training the team to execute each dish with precision and consistency. Under the mentorship of founder Chef Stefan Stiller, he has continued to refine his craft, combining innovation, precision, and creativity to shape the restaurants’ exceptional dining experience.

Alex Fu embarked on his culinary journey in the late 1990s. In 2000, Alex’s passion for gastronomy led him to Italy, where he had the opportunity to work at a prestigious two
Michelin-starred restaurant. During his two-year tenure, he immersed himself in the realm of traditional Italian cuisine, absorbing knowledge, and techniques from seasoned experts.
 
Upon his return to Shanghai in 2002, Alex started working at the well-known Italian restaurant Va Bene as a junior sous-chef. He then joined the restaurant Laris, and later
became sous-chef at several international 5-star hotels, including the Peninsula, the Royal Meridien Shanghai and Marriott Group.
In 2016, he joined Chef Stefan Stiller’s team as Executive Sous Chef, contributing to Taian Table Shanghai’s achievement of its first, second, and third Michelin Stars. He also led the opening and development of Taian Table Guangzhou (two Michelin Stars) and Stiller Restaurant (one Michelin Star).

Since the end of 2021, as the Executive Chef of Stiller Management Group, he has been responsible for overseeing new openings, luxury brand events, and training initiatives.ale in Lyon, France, representing Team China.