Australian chef and author Greg Malouf, "known globally for his modern interpretations of the foods of Lebanon, Iran, Turkey, North Africa and the broader Middle East," has died, the Bookseller reported. He was 65. Hardie Grant Publishing announced the news on behalf of his family, noting: "Despite lifelong health challenges and two heart transplants, Greg Malouf continued to break boundaries in the culinary world with unyielding passion. He always expressed his deep gratitude for these gifts, which allowed him to pursue a rich and rewarding life and to become one of the world's most highly regarded chefs--The Master of Middle Eastern Food."
The late chef "was an habitué of the Australian reality TV circuit, appearing on MasterChef Australia and Food Safari, but he was not just a screen cook," the Guardian noted. He was also a Michelin star-rated chef and managed one of Melbourne's most popular restaurants.
In each of the eight books written with Lucy Malouf (his ex-wife and co-author), his "creativity, inventiveness and mastery of his craft shine through," Hardie Grant added. "This, together with his wholehearted dedication to the development and production of each book, contributed to their successes; many being award-winners and published in multiple foreign-language editions as well as being notable bestsellers in English-language markets."
Most recently, the co-authors were working on a book, due to be published in late 2026, focusing on the food of the North African Maghreb, the Bookseller wrote. Their other works include SUQAR: Desserts & Sweets from the Modern Middle East, winner of the James Beard Foundation award in 2019; New Feast: Modern Middle Eastern Vegetarian (2014); Malouf: New Middle Eastern Food (2012); and Moorish: Flavours from Mecca to Marrakech (2001).
Born in Melbourne, Malouf built his reputation at two restaurants: O'Connell's in South Melbourne and later at MoMo in the heart of the city, where he was awarded "two hats" at Australia's prestigious Good Food awards.
"Greg was an inspired and passionate teacher of generations of aspiring cooks, many of whom are leading chefs today," Hardie Grant noted. "While Greg's culinary influence touched many thousands of people around the world--through the dishes he cooked at his restaurants, his mentorship of countless aspiring chefs and through the recipes in his books--those who knew him personally will remember his warmth, kindness, generosity and enduring humility, and his loyalty and love for family and friends."