Page 77



Son of a Greek father and an Austrian mother, Konstantin was born in Graz, Austria. The multicultural marriage of his parents and the Mediterranean influence since his childhood were the early driving force for his future professional career and the young Konstantin was eager to reproduce all the tastes and palatable experiences he has discovered this way. After a sports-oriented school career and many hours spent in his mother’s kitchen, the young half-Greek decided to pursue a profession in culinary arts. Curious and willing to revolutionize the cooking universe, his first stop took him to Hotel Unterhof in Filzmoos, Austria. There, the Executive Chef took him under his wing and taught him the basics of Austrian cooking culture. The Sous-Chef (a trained butcher) then taught him how to make sausages. This foundation in the technical art of cooking fascinated Konstantin and nourishes his vision that something grand would develop. So, in 1999, he moved on to Restaurant Obauer in Werfen, where he gained another major insight: the economic aspect of working with food and after several years at the two Michelin star Restaurant Steirereck, Konstantin knew what it means to act in unison: he learned that great things can only happen when everybody speaks with one voice, walks in the same direction – together. WG September 2017 -


WG - GELINAZ! Does Upper-Austria September 2017 issue  
WG - GELINAZ! Does Upper-Austria September 2017 issue