Chef Konstantin Alexander Filippou

© G.Wasserbauer
Konstantin Restaurant O Boufes


Mediterannean delight-salted with courage!


Konstantin Alexander Filippou is ‘Austria's Most Creative Chef 2011’ and ‘Chef of the year 2016’. He is decorated with 1 Michelin star in 2016 and 3 Gault Millau toques in 2017. He says, “Courage is my most important ingredient”.

Konstantin is the son of a Greek father and an Austrian mother. Early driving forces for his future professional career were the multicultural marriage of his parents and the Mediterranean influence he has experienced since his childhood. He desires to reproduce all the tastes and palatable experiences he has discovered in Austria and the Mediterranean region.

Stations: Hotel Unterhof, Filzmoos. Restaurant Obauer, Werfen. Restaurant Steirereck, Vienna. Gordon Ramsay, London. Le Gavroche, London. Arzak, San Sebastian. Weibel 3, Vienna. Novelli, Vienna.

Signature dishes: "BacalaoBrandade with Char Caviar", "Poached Mackerel with Horseradish and Radishes", "Organic Egg with Cuttlefish and Pork Belly", "Field Thistle with Meadow Baby Portobello, Périgord Truffle, and Jabugo" and "Sepia with Smoked Quail Egg and Snail".



Restaurant Konstantin Filippou

Gault Millau: Chef of the year 2016 Gault Millau 2017: 3 toques (18 points) Guide Michelin 2016: 1 star A la carte 2017: 98 points "Trophée Gourmet" A La Carte: Austria's Most Creative Chef 2011

O boufés

Gault Millau 2017: 2 toques (15 points) Guide Michelin 2016: Bib Gourmand A la carte 2017: 75 points


65 seconds Konstantin

My passion is to inspire others with my dishes

The biggest fight of my life is not to stop and to reinvent myself each day.

I am inspired by the world as such. Wherever I go, I get inspired by art, but also by architecture, by the nature, by music and by the people.

When I am down, I get up and keep going.

I fear that life is too short to have been everywhere.

Winning is as important as losing.

To the people fighting CF I wish courage, strength, hope and a lot of fun while cooking our dish.