Born in 1995 to Dutch parents in Germany, Christiaan Stoop’s culinary journey began with an insatiable curiosity for the art of cooking—borrowing cookbooks as a child and never looking back. That early spark led him around the globe, from Barcelona to Bray, New Delhi, Dubai, Paris, and finally Shanghai, shaping his distinct voice in the world of fine dining.
At just 26, Christiaan joined Taian Table as Chef de Cuisine in Shanghai. Only 18 months later, he was promoted to Executive Chef of both Taian Table Shanghai and Guangzhou, leading the kitchens to 3 and 2 Michelin Stars in 2025 alongside Stefan Stiller. That same year, he was honored with the 2025 Best Chef Award, receiving three knives — the highest distinction, marking his culinary presence on the world stage and celebrating his craftsmanship and vision.
EXPERIENCE
Executive Chef - Taian Table*** (Shanghai & Guangzhou)
Over the past decade, Christiaan has established himself as a prominent name in the culinary industry, working alongside some of the most renowned chefs across the globe. He began his career at Esszimmer under Bobby Bräuer (2 Michelin stars) in Germany, before refining his craft with Carme Ruscalleda (2 Michelin stars) in Spain and Heston Blumenthal at The Fat Duck (3 Michelin stars) in England. His journey then took first to famous Hotel The Oberoi in India later then to Middle East and Europe, where he served as sous chef at L’Atelier de Joël Robuchon in both Dubai and Paris.