A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Stefan Stiller is the founder of Taian Table and the chef behind its three-MICHELIN-star identity. Born in Celle, Germany, he started cooking at 16 and worked in one-, two- and three-star restaurants in Germany. In 1999 he opened Restaurant Grand Cru in Deidesheim, which earned a MICHELIN star after eight months. He moved to Shanghai in 2004, opened Stiller’s Restaurant and Cooking School in 2008 and EAST Eatery in 2015, then Taian Table in April 2016. He has been President of Bocuse d’Or China and Asia-Pacific since 2009. The current kitchen is led by Executive Chef Christiaan Stoop, with Nick Lin as Chef de Cuisine from September 2026; Stiller remains founder.[1] [2]
Cooking & identity
His cooking is European-rooted, seasonal and precise, with Asian flavours used as part of the vocabulary rather than as a theme. The open kitchen and the host relationship are central to how the restaurant presents that work.[1] [2]
Why this profile is included
Named founder on the official site; the MICHELIN guide credits him as the chef behind the restaurant. The current kitchen is led by Executive Chef Christiaan Stoop, with Nick Lin as Chef de Cuisine from September 2026; the dossier keeps the founder and daily chef roles separate.[1] [2]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A founder who hands the daily pass to an executive chef and says so publicly is a more useful model than the lone-genius story the industry prefers. The test is whether the kitchen can keep the standard without the founder’s body in the room.
Stiller’s career gives the restaurant its lineage; Christiaan Stoop’s team gives it a present. The interesting question is not who deserves the stars, but whether the current menu still has a reason to change. A three-star room can coast on memory for a long time.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Career & milestones
- Early life
Born in Celle, Germany; started his culinary career at 16.[1]
- Germany
Worked in one-, two- and three-MICHELIN-star restaurants across Germany.[1]
- 1999
Opened Restaurant Grand Cru in Deidesheim in 1999; it earned a MICHELIN star after eight months.[1]
- 2004
Moved to Shanghai in 2004.[1]
- 2008 / 2015
Opened Stiller’s Restaurant and Cooking School in 2008 and EAST Eatery in 2015.[1]
- 2016–2022
Opened Taian Table in April 2016; it received its first MICHELIN star five months later, a second star in 2020 and a third star from 2022.[1]
- 2009–current
Has served as President of Bocuse d’Or China and Asia-Pacific since 2009.[1]
- Current / 2026
The current kitchen is led by Executive Chef Christiaan Stoop, with Nick Lin as Chef de Cuisine from September 2026; Stiller remains founder.[1] [2]
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
No personal award has yet been verified for this record. Restaurant distinctions are listed on the connected venue profile.
Sources & dates
Public biographies, restaurant statements and named interviews checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- Taian Table · Taian Table Shanghai · official about, team and Stefan Stiller biography ↗Checked 2026-11-05
- MICHELIN · Taian Table · MICHELIN Guide selection ↗Checked 2026-11-05