Discover the culinary journey of renowned Austrian chef, Konstantin Filippou. From his humble beginnings to international acclaim, explore the fascinating life and exceptional talents of Chef Konstantin Filippou. Delve into his innovative culinary creations, inspired by Austrian traditions and global influences. Uncover the secrets behind his Michelin-starred restaurants and his dedication to sourcing the finest ingredients. Embark on a gastronomic adventure with Chef Konstantin Filippou as he continues to redefine Austrian cuisine and leave a lasting mark on the culinary world.
Konstantin Filippou is a renowned Austrian chef, restaurateur, and cookbook author. Born in 1976 in Graz, Austria, he grew up in a family of food lovers and developed a passion for cooking from a young age. His father owned a small restaurant, and Konstantin would often help out in the kitchen during his school holidays. This early exposure to the culinary world ignited his interest in food, and he went on to pursue a career in cooking.
Education and Early Career
After completing his high school education, Konstantin Filippou enrolled at the Hotel Management School in Bad Gleichenberg, Austria, where he received formal training in the culinary arts. He then went on to complete his apprenticeship at the Grand Hotel Wien in Vienna, where he worked under the guidance of some of the top chefs in the industry.
Following his apprenticeship, Konstantin moved to Germany to gain further experience in some of the country’s best restaurants. He worked at the Michelin-starred restaurants Schlosshotel Lerbach in Bergisch Gladbach and Schwarzwaldstube in Baiersbronn. These experiences allowed him to hone his skills and learn new techniques that would later shape his culinary style.
In 2005, Konstantin returned to Vienna and joined the team at the Steirereck restaurant. This was a turning point in his career, as he was able to work with some of the most innovative and talented chefs in Austria. Under the tutelage of Heinz Reitbauer and his team, Konstantin learned to appreciate the importance of quality ingredients, creativity, and attention to detail in creating exceptional dishes.
Restaurants
Konstantin Filippou’s first restaurant, O Boufés, opened in Vienna in 2009. The restaurant was small and intimate, with just 30 seats, but it quickly gained a reputation for its outstanding cuisine. Konstantin’s culinary style was heavily influenced by his time at Steirereck, and he focused on using the best ingredients and incorporating unique and innovative flavor combinations in his dishes. The restaurant earned a Michelin star in 2014, just five years after it opened.
In 2013, Konstantin opened his second restaurant, Konstantin Filippou, in the heart of Vienna. This was a larger and more ambitious project, with seating for up to 60 guests. The menu was inspired by his travels and experiences, and it showcased his passion for using traditional Austrian ingredients in new and exciting ways. The restaurant earned its first Michelin star just one year after opening, and it has retained the star every year since.
In 2019, Konstantin opened his third restaurant, Oïo, also in Vienna. This restaurant offers a more casual dining experience, with a focus on small plates and sharing dishes. The menu is inspired by Mediterranean cuisine, with a strong emphasis on fresh, seasonal ingredients. Oïo has quickly become a popular spot for locals and tourists alike, and it has received rave reviews from critics and foodies.
Cookbooks and Awards
Konstantin Filippou’s culinary talents have not gone unnoticed, and he has received numerous accolades and awards throughout his career. In addition to his Michelin stars, he has also been awarded the prestigious Gault Millau Chef of the Year award twice, in 2016 and 2020.
