Precision through intuition.

Christiaan Stoop was born in 1995 to Dutch parents and grew up in Munich. He started cooking at 14 for a simple reason: in his house, whoever cooked didn't have to do the dishes. At 16, in his first professional Michelin kitchen, he realised he was good at it.

He trained under Bobby Bräuer at Esszimmer in Munich and Carme Ruscalleda at Moments in Barcelona, then joined Heston Blumenthal at The Fat Duck in Bray. At The Oberoi in New Delhi, the idea that became Borderless Cuisine began to take shape. From there he went to L'Atelier de Joël Robuchon, first in Dubai, then in Paris as sous chef.