A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Taian Table is Stefan Stiller’s three-MICHELIN-star restaurant in Shanghai, opened in April 2016. The room is built around an open kitchen and island with counter seats, where guests watch the team cook. The 10- or 12-course menu changes every few weeks, combining European technique with Asian flavours such as kimchi and curry and seasonal ingredients. The current Executive Chef is Christiaan Stoop, with Nick Lin as Chef de Cuisine from September 2026; Stiller is the founder.[1] [2] [3]
Cooking & identity
The cooking is refined, modern and creative, rooted in European technique but drawing on Asian products and flavours. The open kitchen is not decoration: dishes are finished and introduced in front of the guest, so precision and service are part of the same proposition.[2] [3]
The restaurant’s stated philosophy
Paraphrased from the restaurant, its group or a named chef’s statement.
The restaurant’s own about page quotes Stefan Stiller: “The true meaning of hospitality is to be a host. Hosting guests is one of my greatest pleasures.” The open kitchen and the personal introduction of each dish are the operational form of that idea.
The same page describes a new tasting menu every three months, built from the best seasonal ingredients, with techniques rooted in Europe and inspiration from Asia and the world. The 2026 MICHELIN profile adds a 10- or 12-course menu that changes every few weeks and melds German traditions with Asian flavours.
[2] [3]Why this profile is included
Included through three MICHELIN stars and a detailed official founder/team statement. The founder Stefan Stiller, Executive Chef Christiaan Stoop and Chef de Cuisine Nick Lin are recorded separately; no dated collaboration was verified for this batch.[1] [2] [3]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A three-star restaurant with a founder who is no longer the daily chef is a useful test of what a star actually recognises: the house, the team, or the name. Taian Table’s own site is unusually clear that Christiaan Stoop runs the kitchen; that honesty is worth more than another founder hagiography.
The open kitchen and the host language are charming, but they can also become theatre. The real question is whether the 10/12-course menu still changes with the seasons in a way that matters, or merely rotates a set of reliable luxury signals. We would follow the cooking, not the counter seats.
Recent developments
- 2026
The current MICHELIN selection retains three stars; the official about page lists Christiaan Stoop as Executive Chef, Nick Lin as Chef de Cuisine and Stefan Stiller as founder.[3] [2]
- 2016 / current
The restaurant opened in April 2016 and has served a changing 10- or 12-course menu since; the MICHELIN guide describes a menu that changes every few weeks.[1] [3]
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.
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
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 site and founding statement ↗Checked 2026-11-05
- 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