Konstantin Filippou is one of the most respected chefs in Austria, the chef-owner of the two-Michelin-star restaurant that bears his name in the centre of Vienna. Of Styrian birth and Greek heritage, he cooks a distinctive, personal cuisine that unites the clarity and warmth of the Mediterranean with the structure and precision of Austrian fine dining – a synthesis that has made his restaurant one of the finest in the country.
Trained in some of Europe’s greatest kitchens, Filippou combines elite technique with a clear, individual voice. His food is refined but never fussy, built above all around outstanding fish, seafood and produce, and reflects both the two cultures that shaped him and a deeply personal philosophy of cooking.
TL;DR
- Austrian chef of Greek heritage, born in Graz
- Trained at Steirereck and with Gordon Ramsay and Arzak
- Opened his eponymous Vienna restaurant in 2013
- Holds two Michelin stars (first 2014, second 2016)
- Also founded O boufes, the first dedicated natural wine bar in Austria
Konstantin Filippou key facts
| Born | Graz, Styria, Austria (Greek heritage) |
| Nationality | Austrian |
| Restaurant | Konstantin Filippou, Vienna |
| Michelin | Two stars |
| Style | Mediterranean-Austrian, seafood-led |
Greek roots, Styrian upbringing
Konstantin Filippou was born in Graz, in the Austrian region of Styria, to a family with Greek roots and a shared love of cooking. Surrounded by food from an early age, he grew up between two culinary worlds – the Mediterranean flavours of his heritage and the produce and traditions of Austria – a duality that would later define his cuisine. He began his training with an apprenticeship in Filzmoos before setting out to learn from some of the best chefs in Europe.
Learning from the best
Filippou’s training reads like a roll-call of great kitchens. He worked in Werfen and then at the celebrated Steirereck in Vienna, where he honed his technique and learned to work with some of Austria’s most revered ingredients. He went on to be mentored at Gordon Ramsay’s three-star restaurant in London and at the legendary Arzak in San Sebastian, absorbing both classical rigour and avant-garde creativity before returning to Vienna to open a place of his own.
A restaurant of his own
In 2013 Filippou opened Restaurant Konstantin Filippou in the inner city of Vienna. Recognition came quickly: a first Michelin star in 2014 and a second in 2016, along with a place on The World’s 50 Best Restaurants discovery lists. In his elaborate tasting menus the spotlight falls firmly on fish and seafood, with meat playing only a supporting role – an unusual and confident focus that has become part of his signature. Alongside the restaurant he opened O boufes, the first fully dedicated natural wine bar in Austria, extending his influence into the country’s drinking culture as well.
Signature style
Filippou’s cuisine balances Mediterranean clarity with Austrian structure. His dishes are clean, precise and built on superb ingredients – especially seafood – and combine the brightness and directness of southern European cooking with the discipline and refinement of the fine-dining tradition he trained in. It is deeply personal food, shaped by his heritage and his experiences in the world’s best kitchens.
Konstantin Filippou in context
Filippou is one of the leading figures of Vienna’s dining scene, having trained at the Steirereck of Heinz Reitbauer and in the same Austrian tradition as the Obauer brothers.
Follow Konstantin Filippou
Konstantin Filippou – official site
Konstantin Filippou FAQ
Who is Konstantin Filippou?
An Austrian chef of Greek heritage, owner of the two-Michelin-star restaurant Konstantin Filippou in Vienna.
How many Michelin stars does he have?
Two, earned in 2014 and 2016.
Where did he train?
At Steirereck in Vienna and with Gordon Ramsay and Arzak, among others.
What is his style?
Mediterranean-Austrian fine dining with a strong focus on fish and seafood.
What is O boufes?
His natural wine bar in Vienna, the first of its kind in Austria.
