Greg Malouf, a master chef with multiple awards and publications, has become famously known for his unique creative twist on middle-eastern food, giving them an international touch.
Malouf, who is currently an internationally sought-after chef, rose to his mastership position in Melbourne, Australia, when he became Executive Chef of the middle eastern restaurant MoMo. There, he gained national and international recognition for his innovative food.
Malouf trained in over 4 countries, including France, Italy, Austria, and Hong Kong. He uses his Lebanese background as inspiration to give middle eastern food, and also the Mediterranean, a unique and international twist.
His Tiramisu dessert below is one of his culinary creations, made with Turkish coffee and enhanced with green nuts toppings.
One of Malouf’s unique plates that recently recorded a huge success is the Scottish Salmon Kibbeh Nayeh, which he showcased during Abu Dhabi Culinary Season in 2020.
Kibbeh Nayeh, or tartar kibbeh, is a Lebanese dish that reigns king on the tables of Sunday family gatherings and outings and has also its special place in the Lebanese mezza.
Malouf gave it his unique twist, creating a seafood recipe instead, substituting the main component of raw lean meat with Scottish salmon.
This plate was his starred meal at the Abu Dhabi Culinary Season, Emirate’s six-week food festival of internationally diverse culinary expertise. Unsurprisingly, his Chef Studio master class was fully booked well ahead of time.
Malouf’s culinary creativity doesn’t cease to amaze. One of these sinfully tempting dishes of his is the Roasted Figs stuffed with labneh, mascarpone, leatherwood honey, and thyme.
A recipe of his worth checking is the Dukkah Egg, which he briefs as follows: “Soft boiled eggs peeled, dusted with flour, deep-fried and rolled in a dukkah spice mix (hazelnut, cumin, coriander & sesame seeds). Incredible eating this warm with wafer-thin basturma and goat’s cheese.”
Malouf has cooked for several famous clients, such as Louis Vuitton, Etihad Airways, Chanel, and Golf Open, among other prestigious names. He has also a certain affinity for helping set up new restaurants around the world.
Malouf is a holder of the James Beard Award for Baking and Dessert, the IACP Cookbook Award – International, the Food and Travel Arabia Award, and the Michelin Star, among others.
He was also honored as ‘Ambassador’ by the American University of Beirut for promoting Lebanese food around the world.
Malouf has produced over ten culinary publications. His most recent book is titled SUQAR: Desserts & Sweets from the Modern Middle East, where he continues to amaze food lovers around the world with his Lebanese inspired recipes.
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