Born in Melbourne to Lebanese parents, Malouf was renowned for creating a space for Middle Eastern cuisine in Australia, as well as his popular appearances on MasterChef Australia and his award-winning cookbooks.
Malouf, dubbed Australia's godfather of Middle Eastern cuisine, at one point, lived in Dubai where he worked as a restaurant consultant. The 64-year-old Michelin Star chef owned a spice range called "Malouf's Mezza" and authored several cookbooks. In 2019 his book 'Suqar Desserts and Sweets From The Modern Middle East' won the James Beard Award for Baking and Desserts. He also received several 'One Chef's Hat' accolades in The Age's Good Food Guide Chef's Hat Awards.
A Legacy of Culinary Innovation
Malouf's culinary journey began in the early 1990s when he served as head chef at O’Connell’s in South Melbourne. His talent for Middle Eastern cuisine led him to helm MoMo, a restaurant that became a beacon for contemporary Middle Eastern fare in Australia. His groundbreaking work earned him multiple chef hats from The Age Good Food Guide between 1991 and 2010.
A Mentor and Inspiration
The news of Malouf's passing triggered an outpouring of grief from the Australian culinary community, with chefs who were inspired by his work taking to social media to share their sadness. Many remembered Malouf as a mentor who fostered the next generation of culinary talent.
Italian restaurateur Matteo Pignatelli told The Age that Malouf's influence extended far beyond his own achievements. "The string of young chefs who Greg mentored is his legacy," Pignatelli said. "He was so proud of them all."
Lebanese chef Joseph Abboud, owner of Rumi in Brunswick East, echoed Pignatelli's sentiments, highlighting Malouf's impact on the culinary landscape. "Greg’s expression of Middle Eastern food gave many of us the confidence to explore the cuisine of our heritage," Abboud said. "His books were a source of much inspiration."
Melbourne chef Tom Sarafian, who worked alongside Malouf at MoMo and followed him to the UK to work at the Michelin-starred Petersham Nurseries Cafe in Richmond, described him as the "kindest and loveliest man." Sarafian's journey began when he stumbled upon one of Malouf's cookbooks in a local bookshop. "I saw all this food that I used to eat at my grandparents’ home presented in such a beautiful and finessed style," Sarafian said. "It was so revolutionary and inspiring, and I immediately knew I had to work with this guy."
A Life Overcoming Adversity
Beyond his culinary prowess, Malouf's life was marked by resilience and an unwavering passion for life. In 1981, at the age of 21, Malouf underwent triple-bypass surgery. Eight years later, he received his first heart transplant – only the 17th performed at Melbourne’s Alfred Hospital – which required 40 days in hospital in isolation. His second heart transplant, in 2003, required a 10-day hospital stay.
Malouf's experiences with adversity shaped his perspective on life and work. In a 2007 interview with the Sydney Morning Herald, he said he did not treat his work as work, and said it was a lifestyle. "For me cooking is like having a conversation or kicking the footy in the backyard. I don’t have to think about it."
A Culinary Icon Remembered
Former MasterChef Australia judge George Calombaris shared a heartfelt tribute to Malouf on Instagram, saying the world has lost a "beautiful man." "Along with so many today is a sad day for us all. We lost a giant of a human @gregmaloufchef," Calombaris wrote. "A beautiful man. Yes an amazing chef. I send love to his family and strength. I will miss the banter of all things Greek v Lebanese food. RIP great man. See you on the other side. Gc xxx."
Malouf's contributions to the culinary world will be remembered for generations to come. He left behind a legacy of innovative cuisine, inspiring mentorship, and a spirit that embraced life's challenges with grace and determination.
A Legacy of Flavor and Friendship
As the culinary world mourns the loss of Greg Malouf, his impact continues to resonate. He leaves behind a rich tapestry of flavors, a community of inspired chefs, and a legacy of friendship that will be cherished for years to come. His passion for Middle Eastern cuisine and his tireless dedication to mentoring young chefs will be remembered as a testament to his enduring spirit. He may be gone, but his culinary legacy will live on, inspiring cooks and diners alike to embrace the world of flavors and the joy of sharing a meal with loved ones.
