Greg offers a wide range of services through his company ‘Malouf’s Mezza’. These include:
restaurant consultancy and menu design
corporate events including cooking demonstrations and special dinners
kitchen design consultancy.
Greg travels widely around Australia and abroad for master-classes and guest-chef appearances in leading hotels of the world.
He also consults to restaurants in New Zealand and South East Asia.
He has recently released a range of Middle Eastern spices under the Malouf’s Spice Mezza label.
With his former wife, Lucy Malouf, Greg has co-authored four award-winning food books, Arabesque (1999), Moorish (2001), Saha (2005) and, most recently, Turquoise (2007). Each has been widely-acclaimed and praised for showcasing the traditional ingredients and dishes of the region while also offering a window on Greg’s unique modern Middle Eastern cuisine.
Greg Malouf has inspired a generation of young chefs and transformed the Melbourne restaurant scene with the flavours of his heritage. His dishes capture the essence of the Middle East, all presented with exciting contemporary flair.
Greg was born in Melbourne, Australia of Lebanese parents and after serving his formal apprenticeship in several of Melbourne's finest restaurants, he went on to work in France, Italy, Austria and Hong Kong. Drawing on his cultural heritage, his European training and extensive travels, Greg has forged a unique style of cooking that has become known around Australia as ‘Modern Middle Eastern’.
In 1991 Greg set up O'Connell's restaurant in one of Melbourne's best–known hotels. The restaurant won numerous industry awards, while Greg himself earned the respect and admiration of his peers and national and international recognition for his innovative food. In 2001 Greg became executive chef at Melbourne’s Mo Mo restaurant, and under his direction the restaurant won awards and critical acclaim from local and international critics alike.
Now Greg brings his 'Modern Middle Eastern' cuisine to the award-winning Petersham Nurseries Cafe, in Richmond, London, where he has taken a summer residency as executive chef.