Australian celebrity chef Greg Malouf, best known for his guest appearances on MasterChef, has died aged 64. Former MasterChef Australia judge George Calombaris shared the heartbreaking news with his followers on Saturday in an Instagram post showing Malouf in a chef outfit. He wrote in the caption : ‘Along with so many today is a sad day for us all.
We loss a giant of a human, Greg Malouf. ‘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.’ The renowned Melbourne chef became the second person in Victoria to receive a second heart transplant, 21 years earlier.
The self-proclaimed ‘Modern Middle Eastern Master’ was a Michelin star chef who worked as a global chef consultant. The ‘godfather of Middle Easter cuisine’ has also released six award-winning food books including Arabesque and Saha. Tributes have already started to flood in for the chef.
‘The master of Middle Eastern cuisine, a beautiful man. Deepest condolences to his loved ones. RIP Greg Malouf!’ @georgekasimatis commented on Instagram.
‘Greg was one of the most influential chefs Australia has ever seen. He put the misunderstood and too often under appreciated food of the Levant into the limelight,’ Fellow Australian chef Tom Sarafian echoed. ‘Very sad to hear of the death of one of Australia’s greatest ever chefs.
.. Greg Malouf.
.. aged just 64.
The godfather of modern middle eastern cuisine. Condolences to his family and friends,’ journalist Stephen Quartermain wrote on X. Born to Lebanese parents in Melbourne, Malouf was a pioneer within the Australian culinary community and is credited with popularising Lebanese food globally.
He climbed the ranks as head chef of high-end South Melbourne restaurant O’Connell’s in the early 1990s before becoming Executive Chef at Middle Eastern restaurant MoMo between 2001 and 2012. The Age Good Food Guide awarded Malouf ‘two hats’ (equivalent to two Michelin stars) between 1991 and 2010 for his groundbreaking work. He had a triple bypass surgery at age 21 in 1981 before having his first heart transplant in 1989.
The late chef reflected on how much the food scene has transformed in Australia in an interview with Tatler last year. More Trending The Voice UK coaches left in tears after witnessing a 'show first' Strictly fans discover star's husband is 70s legend and 'living god' Celebrity MasterChef 2024 winner revealed after intense cook-off Pete Wicks airlifted from mountain after collapsing on Celebrity SAS ‘Growing up as the son of Lebanese immigrants in Australia, my home was filled with the rich flavours of yoghurt, cheese, flower waters, rice-stuffed vegetables, and sticky nut pastries,’ he said. He added that it was in ‘sharp contrast’ to what was available in ‘local restaurants’ at the time.
He continued: ‘Fast forward to today, and the culinary landscape has transformed dramatically. Not only in Australia but also in many Western countries, there’s a greater appreciation and adoption of ingredients like pomegranate molasses, preserved lemons, harissa, and za’atar. 80s legend’s house available to rent for a staggering £65,000 per month London’s ‘secret’ village with ‘stunning views’ named one of UK’s best to live in Almost every Omaze dream home has been sold — but I'm keeping mine We bought an uninhabited island for £24,000 — it was a lot cheaper than a house deposit World War II bomb shelter with amazing sea views on sale for £25,000 ‘This change didn’t just come about.
It was a conscious effort to not only share the incredible dishes I grew up with but to also modernise them for a new generation of diners.’ Got a story? If you’ve got a celebrity story, video or pictures get in touch with the Metro.co.
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