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 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.

The newest member of our team, José joined Taian Table as a restaurant manager in 2020. As he describes it, hospitality runs in his family and in his blood. His great-great-grandfather started the first hotel in his city, and he has many fond memories of getting together with his family and sharing beautiful moments with good food with them. After starting his career in hospitality in his home country of Spain, José moved to the US to work at The Peninsula Chicago and then moved on to The Peninsula Shanghai. With his passion and his years of experience, José works with our dining room team to ensure an exceptional and memorable experience for all our guests.