Born to Dutch parents in Germany, Christiaan Stoop’s culinary journey began over 12 years ago, fueled by an insatiable curiosity for the art of cooking. From borrowing cookbooks as a child to earning the prestigious 2024 Best Chef Award (World Class) and achieving 3 Michelin Stars in 2025 with Chef Stefan Stiller at Taian Table, his passion has taken him across the globe to iconic culinary destinations such as Barcelona, Bray, New Delhi, Dubai, Paris, and Shanghai, shaping him into the renowned chef he is today.
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 him to the Middle East and Europe, where he served as sous chef at L’Atelier de Joël Robuchon in both Dubai and Paris.
In June 2022, Christiaan joined Taian Table Shanghai, where he honed his craft under the visionary guidance of Chef Stefan Stiller, the restaurant’s founder. His dedication and talent have since propelled him to the role of Executive Chef, where he continues to elevate Taian Table*** as one of China’s most revered dining establishments. d.
Having worked in multiple countries and diverse culinary cultures, Christiaan’s international experience has significantly shaped him into the highly accomplished chef he is today, bringing a wealth of knowledge and a unique global 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.