Stefan Stiller

Taian Table

Chef Stefan Stiller is the founder and chef-owner of Taian Table in Shanghai, which has held three Michelin stars and a Green Star since 2022. Born in Germany, he started cooking at 16 and earned his first Michelin star just eight months after opening his own restaurant, Grand Cru, in 1999. He moved to Shanghai in 2004 and launched Taian Table in April 2016. The restaurant received its first star within five months, rose to two stars in 2020, and has retained three stars since 2022. In 2021, he opened Taian Table Guangzhou (two Michelin stars) and Stiller (one star). Since 2009, he has been President of the Bocuse d'Or China and Asia-Pacific, leading Team China to the Lyon finals six times.

Fu He Hui: a singular experience. Chef Tony Lu elevates vegetarian cuisine into high art—technical, Zen‑like, and absolutely unmatched. The pinnacle of modern Chinese culinary artistry

I truly appreciate the effort invested in fundamentals. Madre offers a sophisticated, Mediterranean‑inspired start in a setting that is effortlessly chic. Their focus on high‑quality, vibrant ingredients makes it my preferred sanctuary before the city’s fast‑paced day begins

At Wei Xiang Zhai, the majiang mian (sesame noodles) are iconic—rich, nutty, and unapologetically bold. The experience is quintessential Shanghai: hectic, crowded, and entirely focused on the honesty of the bowl

Cellar to Table (CTT), run by my friend Philippe, is exactly what a wine destination should be. Located in a heritage villa, it offers an elite French selection at very fair prices—perfectly bridging the gap between a world‑class cellar and a relaxed neighborhood hangout

Stefan Stiller

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