Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Greg Malouf, Chef / Author and the mastermind behind contemporary Middle Eastern cuisine. Inspired by his extensive travels around North Africa and Moorish Spain, Turkey, Lebanon, Syria, Jordan, Iran and the Arabian Peninsula, Greg’s dishes are full of exciting flavours, aromas and colours and are, above all, a celebration of the spirit of generosity and sharing that characterizes the region.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Australia of Lebanese parents. After serving his formal apprenticeship in several of Australia’s finest restaurants, he went on to work in France, Italy, Austria and Hong Kong. Drawing on his cultural heritage and European training, Greg has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair
William Angliss Culinary College Melbourne, Australia
Apprentice Cook (Jan 1980 - Jan 1983)
Day release training per week. Remaining days in full time employment at Haggar's Restaurant Melbourne as an apprentice cook.
Executive Chef (Apr 2013-Jan 2016)
Greg was the face & working Chef of Clé restaurant which was launched in Dubai in 2014 '"his is my home, my new destination and my dream to finally cook in the Middle East. This is a place where I can put Middle Eastern food on a pedestal. Cle’s food is truly an expression of an ancient culture done graciously and generously".
Petersham Nursery, Richmond, United Kindom
Executive Chef (Jan 2012-Dec 2012)
In 2012 Greg was invited to join the iconic Petersham Nurseries Café in London, winning a Michelin star during his tenure on the merit of Middle Eastern cuisine....hats off to Lebanon
MoMo Restaurant, Melbourne Australia
Executive Chef (Feb 2000-Nov 2009)
In 2000 Greg was head-hunted to set up the glamorous new MoMo Restaurant in the city centre of Melbourne, and it was there that he cemented his reputation as the ‘Modern Middle Eastern Master’, winning numerous accolades and awards for his innovative cooking.
O'Connell's Hotel Restaurant, South Melbourne Australia
Head Chef (Jan 1991-Sep 2000)
Greg’s reputation was forged in Melbourne’s O’Connell’s Restaurant where, under his guidance a new kind of ‘Modern Middle Eastern’ cuisine was born: one which elevated the dishes of the Levant, North Africa, the Arabian Peninsula and the Eastern Mediterranean to a lighter, more contemporary level, making it exciting and desirable.
Dubai - United Arab Emirates
Travel: 500 kms