Misplaced Pages

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article may have been created or edited in return for undisclosed payments, a violation of Misplaced Pages's terms of use. It may require cleanup to comply with Misplaced Pages's content policies, particularly neutral point of view. (February 2023) This article contains promotional content. Please help improve it by removing promotional language and inappropriate external links, and by adding encyclopedic text written from a neutral point of view. (March 2023) (Learn how and when to remove this message) (Learn how and when to remove this message)

Greg Malouf
Born	1960 (1960) Melbourne, Victoria, Australia
Died	September 2024 (aged 64)
Education	William Angliss Institute of TAFE
Culinary career
Cooking style	Modern Middle Eastern
Rating(s) Michelin stars (2011)
Previous restaurant(s) Petersham Nurseries Cafe
Award(s) won James Beard Foundation Award 2019 Two Chefs Hats AGFG Awards
Website	https://www.gregmalouf.com.au/

Greg Malouf (1960 – September 2024) was an Australian chef of Lebanese descent, author, and culinary consultant. He was known as a pioneer of modern Middle Eastern cuisine in Australia and for the influence that his work has had on Middle Eastern cuisine at large.

Malouf won the James Beard Foundation Award for his book Suqar in 2019. He was also awarded two hats at the chef's hat awards by the Age Food Guide. Petersham Nurseries Café in Richmond, London acquired a Michelin star while under his leadership.

Malouf lived in Dubai, United Arab Emirates where he consulted with restaurants globally and owned a spice range called "Malouf's Mezza". He was considered to be one of the foremost authorities on Middle Eastern cuisine and had a significant impact on the way people think about and approach this cuisine.

Early life

Greg Malouf was born in Melbourne to Lebanese parents. He developed an interest in cooking and cuisine at a young age, to the disapproval of his parents. At age 18, he left home, leaving a message for his parents stating that he wanted to be a chef. After several nights sleeping in his personal car, he scrounged up a day job cutting metal balustrades and an evening job as a kitchen hand at a Mexican restaurant in Sydney. Then came a formal apprenticeship with Dennis Hagger back in Melbourne, which was followed by several years spent abroad.

Career

Malouf commenced his training as an apprentice cook at William Angliss Institute in 1979 where he worked at Watsons, Mietta’s, and Two Faces restaurants. He spent some time in Europe from 1981 to 1983 working in various restaurants across the continent. From 1985 until 1988, he resided in Hong Kong and worked as a cook at Restaurant 97 in Lan Kwai Fong, which later changed its name to Post 97. In 1991 he moved back to Melbourne where he was appointed head chef at O'Connell's Restaurant in South Melbourne, His reputation for contemporary Middle Eastern food got cemented there and under his leadership the restaurant wins numerous awards. It is the first Middle Eastern restaurant to be awarded a ‘hat’ in The Age Good Food Guide.

In 1999, he published Saha: a Chef’s Journey through Lebanon and Syria with his then wife Lucy Malouf, the foreword to which would later be written by Anthony Bourdain.

In 2001, Malouf took the helm at MoMo restaurant where his contemporary approach to Middle Eastern cuisine was met with critical acclaim. During his tenure there, the restaurant successfully earned a one-hat status in the Age Good Food Guide. In 2009 MoMo was awarded two hats (out of three) in The Age Good Food Guide. In 2010 MoMo was awarded two hats in The Age Good Food Guide for the second consecutive year.

In 2012 Malouf was invited to head up the Petersham Nurseries Café in Richmond, South London. Under his leadership the restaurant earned a Michelin Star. He left the restaurant soon afterwards for Dubai, where he worked at many restaurants, including Clé and Zahira.

In 2019, Suqar Desserts and Sweets From The Modern Middle East won the James Beard Award for Baking and Desserts.

Malouf stated his desire to leave behind hectic restaurant schedules and focus on his work as a culinary consultant.

Illness and death

Malouf suffered from heart problems from an early age. In 1981, he had a triple bypass surgery at age 21. He had his first heart transplant in 1989, and a second transplant in the early 2000s after his body rejected the donor heart.

Malouf died in September 2024, at the age of 64.

Books

• Malouf, Greg; Malouf, Lucy (1999). Arabesque. ISBN 9781740667678.
• Malouf, Greg; Malouf, Lucy (1999). Saha: a chef’s journey through Lebanon and Syria. Hardie Grant. ISBN 9781740667661.
  • Foreword By Anthony Bourdain
• Malouf, Greg; Malouf, Lucy (2001). Moorish: flavours from Mecca to Marrakech. Hardie Grant. ISBN 9781876719982.
• Malouf, Greg; Malouf, Lucy (2007). Turquoise: a chef’s travels in Turkey. Hardie Grant. ISBN 9780811866033.
• Malouf, Greg; Malouf, Lucy (2010). Saraban: a chef’s journey through Persia. Hardie Grant. ISBN 9781742705132.
• Malouf, Greg; Malouf, Lucy (2012). Malouf: New Middle Eastern Food. Hardie Grant. ISBN 9781742701455.
• Malouf, Greg; Malouf, Lucy (2014). New Feast: Modern Middle Eastern Vegetarian. Hardie Grant. ISBN 9781743795941.
• Malouf, Greg; Malouf, Lucy (2018). SUQAR: Desserts & Sweets from the Modern Middle East. Hardie Grant. ISBN 9781743794135.
  • Won the James Beard Foundation award in 2019

Awards

This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2024) (Learn how and when to remove this message)

References

1. ^ "Renowned chef and cookbook author Greg Malouf dies in Dubai". Caterer Middle East. 2024-09-20. Retrieved 2024-09-21.
2. ^ "Greg Malouf Chef". Great British Chefs. Retrieved 2023-02-07.
3. Sawa, Dale Berning; Sawa, Interview by Dale Berning (2015-05-08). "Lebanese leave-taking: Greg Malouf's last meal". The Guardian. ISSN 0261-3077. Retrieved 2023-02-07.
4. ^ "Savoring Peking Duck in Australia". The New York Times. 2005-07-28. Retrieved 2023-02-07.
5. ^ Holroyd, Jane (2012-11-13). "Malouf to leave Michelin-starred Petersham". The Sydney Morning Herald. Retrieved 2023-02-07.
6. ^ Cody, Gemima (2020-08-18). "To Lebanon, with love". Good Food. Retrieved 2023-02-07.
7. "Three recipes from Greg and Lucy Malouf's New Feasts cookbook". The Independent. 2017-09-22. Retrieved 2023-02-07.
8. ^ Nathan, Joan (2011-09-20). "After His Brother's Killing, a Chef Turns to Israeli Food". The New York Times. ISSN 0362-4331. Retrieved 2023-02-07.
9. Garner, Dwight (2007-12-02). "Cooking". The New York Times. ISSN 0362-4331. Retrieved 2023-02-07.
10. ^ Greg; Malouf, Lucy (2019-11-25). "Greg and Lucy Malouf's chocolate fondant pudding cakes with Turkish delight". The Guardian. ISSN 0261-3077. Retrieved 2023-02-07.
11. bbcgoodfoodme (2014-10-06). "Interpreter of recipes". BBC Good Food Middle East. Retrieved 2023-02-07.
12. ^ "SUQAR authors Greg and Lucy Malouf discuss their James Beard Award-winning cookbook". Bake Magazine. 2019-05-09. Retrieved 2023-02-07.
13. ^ "Awards Search". James Beard Foundation. Retrieved 2023-02-07.
14. "Greg Malouf creates menus for new concept with JA Resorts & Hotels in Dubai". CATERER MIDDLE EAST. 30 October 2019.
15. "Phoenicia restaurant opens in two locations, with menus from Greg Malouf". Time Out Dubai. p. 1.
16. "Six Senses Zighy Bay welcomes Michelin-starred Greg Malouf". Hotel News ME. 2016-03-17. Retrieved 2023-02-07.
17. "Q&A: Greg Malouf". South China Morning Post. 2013-02-24. Retrieved 2023-02-07.
18. "Michelin man's London calling". The Sydney Morning Herald. 2012-10-15. Retrieved 2023-02-20.
19. Zaki, Yousra. "Greg Malouf: Arabic food has hit a brick wall". Caterer Middle East.
20. ^ "Greg Malouf Chef Profile". AGFG. Retrieved 2023-02-07.
21. ^ Schmidt, Lucinda (2007-02-14). "Profile: Greg Malouf". The Sydney Morning Herald. Retrieved 2023-02-07.
22. "Q&A with Chef Greg Malouf". www.angliss.edu.au. Retrieved 2023-02-07.
23. ^ "GRIF". www.grif.com. Retrieved 2023-02-07.
24. "Greg Malouf". South China Morning Post. 2004-05-09. Retrieved 2023-02-07.
25. "A class of its own". The Age. 2002-10-15. Retrieved 2023-02-07.
26. ^ Malouf, Greg; Malouf, Lucy; Harvey, Matt (2005). Saha: a chef's journey through Lebanon and Syria. Singapore: Periplus Editions. ISBN 978-0-7946-0490-5.
27. Harden, Michael. "MoMo | Melbourne restaurant review". Gourmet Traveller. Retrieved 2023-02-07.
28. "Uncovering Iran at MoMo". The Sydney Morning Herald. 2010-11-02. Retrieved 2023-02-07.
29. "MoMo". Broadsheet. Retrieved 2023-02-07.
30. ^ Lanchester, John (2012-06-22). "Restaurant: Petersham Nurseries Cafe, Richmond". The Guardian. ISSN 0261-3077. Retrieved 2023-02-07.
31. "Good Food Guide 2010 | The Age". www.onlymelbourne.com.au. Retrieved 2023-02-07.
32. "Greg Malouf's Zahira restaurant in Dubai to shut down - Hotelier Middle East". January 3, 2018.
33. "Chef interview: Greg Malouf - Hotelier Middle East". June 16, 2016.
34. Saeed, Saeed (2021-12-03). "Chef Greg Malouf on creating a meal of a lifetime for Abu Dhabi F1". The National. Retrieved 2023-02-07.
35. Lavelle, Daniel (2024-09-21). "Australian celebrity chef Greg Malouf, famed for Lebanese cuisine, dies at 64". The Guardian. ISSN 0261-3077. Retrieved 2024-09-22.

• 1960 births
• 2024 deaths
• 21st-century Australian male writers
• 21st-century Australian non-fiction writers
• Australian chefs
• Australian cookbook writers
• Australian expatriates in the United Arab Emirates
• Australian male chefs
• Australian people of Lebanese descent
• People from Melbourne