Tributes Pour In for Celebrity Chef Greg Malouf, Who Passes Away at 64

Australian celebrity chef Greg Malouf, renowned for his guest appearances on MasterChef, died at 64.

Former MasterChef Australia judge George Calombaris shared the heartbreaking news on Instagram, posting a picture of Malouf in his chef attire. He wrote, “Today is a sad day for us all. We lost a giant of a human, Greg Malouf. A beautiful man and an amazing chef. Sending love and strength to his family. I will miss our banter about Greek and Lebanese food. RIP, great man. See you on the other side. Gc.”

Malouf, celebrated as the "godfather of Middle Eastern cuisine," made history as the second person in Victoria to undergo a second heart transplant, the first occurring 21 years earlier. As a Michelin-starred chef, he also worked as a global chef consultant.

He frequently appeared on MasterChef and Food Safari and authored six award-winning cookbooks, including Arabesque and Saha.

Tributes have begun to pour in for the culinary icon. @georgekasimatis expressed on Instagram, “The master of Middle Eastern cuisine, a beautiful man. My deepest condolences to his loved ones. RIP Greg Malouf!” Chef Tom Sarafian added, “Greg was one of the most influential chefs Australia has ever seen. He brought the often-misunderstood food of the Levant into the spotlight.” Journalist Stephen Quartermain remarked, “Very sad to hear of the death of one of Australia’s greatest chefs… Greg Malouf is just 64. Condolences to his family and friends.”

Born to Lebanese parents in Melbourne, Malouf pioneered the Australian culinary scene, significantly popularizing Lebanese cuisine worldwide. He began his ascent as head chef at O’Connell’s in South Melbourne during the early 1990s and later served as Executive Chef at the Middle Eastern restaurant MoMo from 2001 to 2012. His groundbreaking work earned him ‘two hats’ from The Age Good Food Guide, equivalent to two Michelin stars, from 1991 to 2010.

Malouf underwent a triple bypass surgery at 21 and had his first heart transplant in 1989. In reflecting on his career, he shared with Tatler last year, “Growing up in a home filled with the rich flavours of Lebanese cuisine, it was in sharp contrast to what local restaurants offered at the time. Today, the culinary landscape has transformed dramatically, with a greater appreciation for ingredients like pomegranate molasses and za’atar.”