KRUG 4-HANDS-DINNER

Heiko Nieder (19 GaultMillau Points and 2 Michelin Stars)
«The Restaurant», The Dolder Grand

Heiko Nieder, from Germany, completed his culinary training at the Hotel Vier Jahreszeiten in Hamburg. His professional career has taken him to Restaurant Le Canard in Hamburg, Hotel zur Traube in Grevenbroich and Restaurant Vau in Berlin.
Since the opening of The Dolder Grand in 2008, he has been Chef Fine Dining at The Restaurant, where he has consistently impressed guests with a distinctive cuisine that combines precision, creativity and depth of flavour. Under his leadership, The Restaurant has become Zurich’s most highly decorated restaurant, awarded 19 GaultMillau points and 2 Michelin stars. In October 2018, Nieder was named “Chef of the Year 2019” by GaultMillau.
Since April 2021, he has also served as Culinary Director, overseeing the hotel’s entire culinary concept, including its five restaurants, among them the farm-to-table garden restaurant blooms. His latest format is The Chef’s Table — an exclusive experience set directly in his kitchen, where guests can witness first-hand how culinary masterpieces are created.
His innovative spirit extends beyond the kitchen. With his cookbooks Heiko Nieder – The Restaurant (2021) and Private Dining (2025), he brings his culinary signature into private kitchens as well.

Konstantin Filippou (5 GaultMillau toques and 2 Michelin Stars)
«Restaurant Konstantin Filippou», Vienna, Austria

Konstantin Filippou was born in Graz and is of Austrian-Greek descent. His multicultural background and the culinary influences of Austria and Greece continue to form the foundation of his cuisine. At the age of 15, he began his culinary training at Hotel Unterhof in Filzmoos. He subsequently gained experience at Restaurant Obauer in Werfen, Steirereck in Vienna, Gordon Ramsay and Le Gavroche in London, as well as Arzak in San Sebastián.
In 2013, he opened his own restaurant, “Konstantin Filippou”, in Vienna, which was awarded its first Michelin star as early as 2014. In 2018, it received a second Michelin star. In 2016, GaultMillau named him “Chef of the Year”. In addition to his fine-dining restaurant, Filippou also runs the wine bistro “O boufés” in Vienna.
His cuisine is purist, focusing on the ingredients and their pure flavours. Konstantin Filippou combines Austrian ingredients with Greek-Mediterranean aromas, placing particular emphasis on fish and seafood. The result is a distinctive cuisine in which heritage, precision and personal expression come together.