THE CULINARY JOURNEY OF KONSTANTIN ALEXANDER FILIPPOU
Konstantin Alexander Filippou has built his reputation on a deeply precise and personal style of cooking. Drawing on his Greek and Austrian heritage, his cuisine brings together the rich flavours of the Mediterranean with the refinement of Central European technique.
His path into the kitchen was far from conventional. Although he initially saw a future in sport, cooking gradually became the stronger calling. Time spent in his mother's kitchen sparked an interest that would eventually take him across Europe, the United States and Asia, working alongside different cultures and learning from a wide range of culinary traditions. Those experiences still influence his work today, but always through a perspective that is truly his own.
When Filippou returned to Vienna, his talent was quickly recognised. His first Michelin star came in 2009, followed by a series of accolades that established him as one of Austria's most exciting chefs. In 2013, he opened Restaurant Konstantin Filippou, a space that reflects his philosophy in its purest form. Within its first year, the restaurant had earned widespread acclaim, and since 2018 it has held two Michelin stars while remaining among Austria's highest-rated restaurants.
His entrepreneurial spirit soon led to new projects. In 2015, he opened O boufés, a natural wine bistro dedicated entirely to organic wines at a time when the category was still relatively unknown in Austria. Today it remains one of Vienna's most respected destinations for natural wine and relaxed dining.
More recently, Filippou returned to his Greek roots with Mama Konstantina, which opened in Vienna in 2023. The restaurant offers a more informal interpretation of Mediterranean cooking while staying true to the quality and precision defining all of his work. Alongside the restaurant, the concept also includes catering and a production kitchen specialising in Greek and Mediterranean cuisine. At the heart of everything Filippou creates is a belief that great ingredients should speak for themselves. His dishes focus on balance, clarity and flavour.
Filippou's story is also captured in his self-published cookbook, Konstantin Filippou. Created together with photographer Per-Anders Jörgensen and author Christian Seiler, the book offers a thoughtful look at the ideas, ingredients and experiences that have shaped one of Austria's most distinctive culinary voices.
