Restaurant Konstantin Filippou: Kitchen Confidential on Steroids

The renowned Vienna restaurant Konstantin Filippou, holder of two Michelin stars, is facing serious allegations from former employees. They claim the chef engaged in ingredient fraud by serving cheaper alternatives while advertising premium products - Japanese scallops were presented as Norwegian, Gillardeau oysters as Belon, and frozen langostinos as fresh Croatian ones. Beyond ingredient deception, employees reported severe workplace problems including 18-hour workdays, unpaid overtime, and verbal abuse. The restaurant also allegedly used an unauthorized basement kitchen for food preparation, even during construction work. Following inquiries about these allegations in February, Filippou removed several of the questioned ingredients from the menu. Despite charging €360 for a nine-course meal and cultivating a prestigious image, the evidence suggests systematic deception of both critics and guests.

You can read the entire article here:

https://www.wienerzeitung.at/a/schwere-vorwuerfe-gegen-sternekoch-konstantin-filippou

We give a proverbial tip of the toque to the four reporters from the Wiener Zeitung who raked Filippou over the coals in one of the better exposés we’ve read of chef malfeasance. It’s disheartening when people who go to an expensive restaurant, often to celebrate an event or a milestone, are deceived regardless of how much they are aware of the deception, while at the same time the owner-chef treats his workers as if they were chattel. Honest, compassionate chefs and their noble profession are harmed every time a disturbed colleague is exposed. Yet, whenever the Konstantin Filippous of the culinary world get called out, those that are doing it have performed a meaningful public service.