Chef Christiaan Stoop’s gastronomic adventure began at a young age, somewhere between borrowing cookbooks from his neighbors and cooking for his friends in Munich, Germany.
Christiaan joined Taian Table Shanghai in June 2022, where he further refined his craft under the visionary guidance of Chef Stefan Stiller, the restaurant's founder. His dedication and talent have propelled him to the role of Executive Chef, where he continues to elevate Taian Table*** as one of China’s most revered dining establishments. Christiaan also got recently awarded with the best chef award 2024 „world class“.
EXPERIENCE
Executive Chef - Taian Table***
Over the past decade, Christiaan has established himself a name in the culinary industry.
Born to Dutch parents in Germany, Christiaan Stoop began his culinary career nine years ago under the mentorship of acclaimed Chef Bobby Bräuer, starting as a commis de cuisine in Munich. Since then, he has traveled and worked across the globe, immersing himself in the diverse flavors and techniques of world-renowned gastronomic destinations.
His journey includes experience at 2-Michelin-starred Esszimmer in Munich, 3-Michelin-starred The Fat Duck in Bray, 2-Michelin-starred Moments in Barcelona, and the Oberoi Hotel in Delhi. He also served as sous chef at L’Atelier de Joël Robuchon in Dubai and Paris.
This extensive international experience has significantly molded him into the highly accomplished chef he is today, bringing a remarkable wealth of knowledge and a unique perspective to the ever-evolving culinary world.
3 Month Stagiaire - Europe
February 2022 - May 2022
Christiaan worked as a Stagiaire at some of the most influential restaurants in Europe.
The key mission was to thoroughly see and deeply understand the various concepts and distinct values present in each establishment. Additionally, it aimed to connect genuinely with the chefs, fostering meaningful relationships and facilitating the exchange of invaluable knowledge and insights.
Restaurant Facil (2 Michelin Stars) - Berlin, Germany
Restaurant Amador (3 Michelin Stars) - Vienna, Austria
Restaurant Qiunsou (1 Michelin Star) - Paris, France
Restaurant Le Pre Catalan (3 Michelin Stars) - Paris, France
Restaurant Sonnara (3 Michelin Stars) - Dreis, Germany
Restaurant Ikarus - Hangar 7 (2 Michelin Stars) - Salzburg, Austria
L’Atelier de Joél Robuchon - Sous Chef
Dubai, UAE & Paris, France
August 2020 - November 2021
Christiaan joined L’Atelier de Joel Robuchon as a senior member of the pre-opening team. He helped launch the restaurant by training staff, hiring and firing, analyzing food costs, sourcing ingredients, and building supplier relationships. He also assisted L’Atelier in St. Germain, Paris, during the reopening after the Covid-19 lockdown.
The Oberoi – Sous Chef
New Delhi, India
March 2018 – March 2020
Christiaan was the Chef at Threesixty° in The Oberoi Hotel, New Delhi. He improved the western cuisine there, serving the hotel's elite customers. He created a four-course menu called “Confessions of a Culinary Traveler,” featuring dishes inspired by his travels in Germany, Spain, the UK, and India. Christiaan became essential to the restaurant, known for his refined taste and creativity with dishes like Salmon Ceviche with Mango Sorbet and Barbecue Eggplant with Pomegranate and Pine Nuts.
The Fat Duck – Chef de Partie
Bray, United Kingdom
September 2017 – March 2018
After working in Spain, Christiaan joined The Fat Duck, a famous 3 Michelin Star restaurant known as “The Best Restaurant in the World.” It is led by Chef Heston Blumenthal, recognized for his innovative molecular cooking. The restaurant serves a creative 14-course menu featuring dishes like nitro scrambled egg & bacon ice cream and landscapes designed to evoke childhood memories. Here, Christiaan refined his cooking skills with great attention to detail.
La Castanya – Chef de Partie
Barcelona, Spain
March 2017 – September 2017
Christiaan paused his fine dining career to work at La Castanya, a modern tapas restaurant in Barcelona's gothic district. There, he explored traditional Catalan dishes and broadened his knowledge of Spanish cuisine.
Moments – Chef de Partie
Barcelona, Spain
September 2016 – March 2017
Christiaan wanted to learn more about different cultures and cuisines. He became Chef de Partie at Moments in the Mandarin Oriental Hotel, Barcelona, where he learned from Chef Carme Ruscalleda, a renowned female chef with seven Michelin stars. At Moments, Christiaan gained experience in Catalan cuisine and improved his fine dining skills.
Esszimmer - coMmis & Demi Chef de Partie
Munich, Germany
August 2015 – August 2016
Christiaan Stoop started his cooking career at Restaurant Esszimmer in BMW World, Munich. Esszimmer is known for its French cuisine with Mediterranean and Italian influences. Under the guidance of Chef Bobby Bräuer, Christiaan improved his cooking skills. More importantly, he gained Bräuer’s curiosity, attention to detail, and a strong appreciation for classic flavors.