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.

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.

A native of Shanghai, Alex comes from a family of artisans. Though he was originally trained in Chinese cuisine, he found his passion for European culinary arts when pursuing his Master’s degree in Italy. After working at Antica Osteria del Teatro in Piacenza for two years, he returned to Shanghai and joined the opening team of Va Bene. Over the next 10 years, Alex worked at various hotels in Shanghai, including the Peninsula and the Marriott, where he gained not only culinary skills but also experience in leading a kitchen team and managing its operations. When Taian Table opened in 2016, Alex joined the team as executive sous chef. In January 2019, Alex competed in the Bocuse d’Or World Finale in Lyon, France, representing Team China.