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 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.
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.
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.
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 the Executive Chef of Taian Table Shanghai and Guangzhou, I believe my international background and diverse culinary experience will lead a distinctive perspective to the kitchen.
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.
