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.
Bustling about in front of a stove is still one of my greatest pleasures in life. Life is too short not to pursue what brings you joy.
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.
Being a sommelier goes well beyond suggesting wines. It is about sharing an experience of great wine and great food with our guests and friends.
Tendy has been with Taian Table since the very beginning. Born and raised in Shanghai, Tendy first began working with Stefan in 2008 as bar manager at Stiller’s Restaurant. There, he took a greater interest in the world of wine, and went on to study with the Wine and Spirit Education Trust, attaining a Level 3 Award. To develop a more intimate understanding, he spent a few weeks living and working at Winterling, a winery in Pfalz, Germany, and immersed himself in the process of wine-making. In April 2016, Tendy joined Taian Table’s opening team and took on the role of restaurant manager and sommelier. He has played a key part in developing and managing Taian Table’s wine program, and constantly endeavors to deepen his knowledge of wine.
One of my favorite moments at Taian Table is welcoming our guests at the door and leading them to their seats, just like I would if they were guests at my home.
Michael found his way into the hospitality industry in 2005. After honing his dining room experience for a few years at several Western restaurants around Shanghai, he joined Stefan in 2008 at Stiller’s Restaurant. In 2012, he started working at Three on the Bund, before moving on to Park Hyatt Shanghai. He returned to working with Stefan in 2015, first as restaurant manager at Naked Bite, and later at East. Michael joined Taian Table in September 2017, and continues to play an essential role in creating an intimate and welcoming dining experience for our guests.
As Chef de Cuisine of Taian Table Shanghai, I believe my international background and diverse culinary experience will lead a distinctive perspective to the kitchen.
Born to Dutch parents in Germany, Christiaan started his culinary career when he was 14 in Germany and honed his craft at several renowned restaurants in Europe, including 2-Michelin-starred Esszimmer in Munich, 3-Michelin-starred The Fat Duck in Bray, 2-Michelin-starred Moments in Barcelona, as well as the Oberoi Hotel in Delhi, and most recently as sous chef at L’Atelier de Joël Robuchon in Dubai and Paris.
Christiaan joined Taian Table Shanghai in June 2022 as Chef de Cuisine, he will lead the kitchen team to carry forward the meticulous development of our dining experience, and to create more exceptional and innovative cuisines for our guests.
