Konstantin Alexander Filippou born in Graz, Austria, 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: "Bacalao Brandade 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".