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. He spent some time in Europe from 1981 to 1983 working in various restaurants across the continent. 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. Then came a formal apprenticeship with Dennis Hagger back in Melbourne, which was followed by several years spent abroad.
After several nights sleeping in his car, he scrounged up a day job cutting metal balustrades and an evening job as a kitchen hand at a Mexican restaurant in Sydney. Īt age 18, he left home, leaving a message for his parents stating that he wanted to be a chef. He developed an interest in cooking and cuisine at a young age, to the disapproval of his parents. Greg Malouf was born in Melbourne to Lebanese parents. He is considered one of the foremost authorities on Middle Eastern cuisine and has had a significant impact on the way people think about and approach this cuisine. Malouf lives in Dubai where he consults with restaurants globally and owns a spice range called "Malouf's Mezza". Petersham Nurseries Café in Richmond, London acquired a Michelin star while under his leadership.
He was also awarded two hats at the chef's hat awards by the Age Food Guide. Malouf won the James Beard Foundation Award for his book Suqar in 2019. He is 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. Greg Malouf is an Australian chef of Lebanese descent, author and culinary consultant.
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