The Australian celebrity chef Greg Malouf, known for his innovative Middle Eastern cuisine, has died aged 64.
Malouf, of Master Chef fame, was affectionately known as Australia’s godfather of Middle Eastern cuisine due to his unique takes on Arabic dishes.
The late chef was a denizen of the Australian reality TV circuit, appearing on Masterchef Australia and Food Safari, but he wasn’t just a screen cook. He was also a Michelin star-rated chef and managed one of Melbourne’s most popular restaurants.
Malouf’s death was reported by MasterChef Australia judge George Calombaris in a post on Instagram on Saturday.
Calombaris, 45, posted a picture of Malouf wearing his chef’s uniform, writing: “Along with so many, today is a sad day for us all. We lost a giant of a human. A beautiful man. Yes, an amazing chef. I send love to his family. I will miss the banter of all things Greek vs Lebanese food. RIP great man. See you on the other side.”
Other TV chefs paid tribute in the comments. “One of the giants,” wrote celebrity chef Miguel Maestre.
“Greg was one of the most influential chefs Australia has ever seen. He put the misunderstood and too often underappreciated food of the Levant into the limelight,” fellow Australian chef Tom Sarafian said.
“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.
Malouf had a history of heart problems, which he attributed to family history and a bad diet. He had a triple bypass surgery at age 21 in 1981 before having his first heart transplant in 1989.
He then became the second person in Victoria to receive a second heart transplant after his body rejected the first one 14 years later.
Born to Lebanese parents in Melbourne, Malouf was celebrated for popularising Lebanese cuisine around the world.
“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 told Tatler in an interview last year.
He added: “To most Aussies back then, Middle Eastern cuisine was synonymous with hummus, tabbouleh and perhaps a falafel after a night at the pub.
“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.
“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.”
Greg is survived by his ex-wife and fellow culinary expert Lucy Malouf.
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