Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most

editor editor Photo: Visitchef.com

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m convinced Austria will see more two- and three-Michelin-starred restaurants in the future,” says Konstantin Filippou, chef and co-owner of his eponymous Vienna restaurant, awarded two Michelin stars.

Audio version
Section archive
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin

Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We a...
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement

Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement

“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And yo...
Sebastian Gibrand: A chef is defined by staying true to their style and identity

Sebastian Gibrand: A chef is defined by staying true to their style and identity

“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the level...
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement

“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
Sebastian Gibrand: A chef is defined by staying true to their style and identity

“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the...
Desmond Payne: Since we started talking, there have been two new gins in the world

"We always focus on what we already have in our portfolio, but of course we also look around to see what we could create as our next product. There is still room in the world for new gin brands, but...
Pavel Sochor: In 10 years, there will be less alcohol in bars. Cocktails often have much lower alcohol content than beer

“Some people say that alcohol will completely disappear in the next fifty years, but I don’t think so. Alcohol is fun and not entirely a bad thing,” says Pavel Sochor, Bar Director at Prague’s Alma...
Benjamin Cavagna: Drinking cocktails is a passion. If I ever started tasting them, I’d start working — and I don’t want that

“Our bar is exclusive — but that doesn’t mean luxurious. It means: less, but done well. We wanted to create a community, and most of our guests are close friends. We’ve been asked to open in...
Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks...
Ana Roš: Don’t try to be too international—just be yourself

"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was...