Scandal in the star restaurant: Ex-employees unpack!

Scandal in the star restaurant: Ex-employees unpack!

In the star restaurant of Konstantin Filippou in Vienna, there are serious allegations. Former employees accuse the prestigious top chef of actually replacing the products shown as luxury foods by inferior alternatives. The "label swindling" is particularly serious: Instead of expensive Norwegian scallops, it is said to have been cheap specimens from Japan, as the Wiener Zeitung . According to the statements of the former employees, inferior goods such as Gillardeau osters and frozen Langostinos were also spoken of. The invoices show that Filippou failed to properly show the products actually delivered.

The allegations not only relate to the quality of the ingredients, but also to the working conditions in the restaurant. Former employees report extreme working hours in which 18-hour days and unpaid overtime belong to the norm. This was also taken up by the Leadersnet . Furthermore, a rough tone that caused mental stress, and a secret basement in which non -approved kitchen work took place, reports.

Filippous reaction to the allegations

Konstantin Filippou himself reacted to the allegations and already removed the Jakobsmussels in question from his menu. Although he vehemently denies the severe allegations of the label of labels, it admits that misunderstandings may have occurred in the past. According to Filippou, there is no "system of conscious deception" and he admits that it has temporarily used alternative high -quality products if the coveted ingredients are not available. His wife Manuela adds that one is aware of responsibility and that the employees would not have informed about the use of alternative ingredients, for which they apologize.

Although Filippou rejects the allegations regarding the long working hours and claims that they have introduced a four-day week with corresponding working hours, the criticism of the former employees remains. These report a completely different reality that is characterized by overload and a toxic work environment. "The pressure in top gastronomy is enormous," admits a former employee. "The vast majority of employees suffer from the conditions." The situation throws a shadow on the glamorous appearance that the star restaurant projects outwards.