Malouf's Mezza

Greg founded the company, Malouf’s Mezza, to spread the word of contemporary Middle Eastern food. Greg offers a wide range of services through Malouf’s Mezza, including:

• Guest chef, including cooking demonstrations and special dinners, both nationally and internationally
• restaurant consultancy and menu design
• kitchen design consultancy.

Greg has been involved with countless cooking demonstrations and special guest-chef dinners, both in Australia and internationally, including:

• Cooking for Cadbury Schweppes corporate guests during the Commonwealth Games in Melbourne 2006
• Park Hyatt Tokyo wine dinner with Châteaux Mouton Rothschild and Opus One, August 2005
• Adelaide Radisson Hotel guest chef, June 2005
• Savor New Zealand Christchurch Master class, May 2005
• Cooking for the Commonwealth Bank’s Moroccan dinner at Circa during the Melbourne Food & Wine Festival, 2005
• Spice Bazaar, Melbourne Food & Wine Festival, March 2004 and 2005
• Annual cooking demonstrations at The Essential Ingredient in Melbourne
• Annual cooking demonstrations at Sydney’s Accoutrement
• Regular appearances at Epicurean in Auckland
• A week-long guest chef stint at the Hong Kong restaurant Luxe
• A two-week guest chef stint at Tokyo’s five-star Park Hyatt hotel
• A special dinner at New Zealand’s famous Huka Lodge
• Appearances at the Auckland and Wellington food shows
• Appearances at Savour New Zealand
• Regular contributor to Links Golfing Magazine with food articles and recipes 2004 and 2005.

Restaurant consultancy and menu design

In 2004, Greg Malouf worked with Hong Kong restaurateur Sandeep Sikhri to create the menu for the new Elgin Street, Soho restaurant, Olive . It opened in October, 2004, with Luke Willoughby, a Malouf protégé heading the kitchen, and a menu of contemporary Greek-Middle Eastern dishes. The restaurant has been a great success, bringing a style of food to Hong Kong that had not previously been available.

Since 2002, Greg has had an ongoing consultancy arrangement with the restaurant Soul, on Auckland’s Viaduct. The consultancy has included menu design, training and guest chef dinners.

Greg has also written menus and provided recipes for the South Melbourne restaurant Locanda Veneto and St Andrews restaurant in Brighton.

Kitchen design consultancy

Working with Melbourne architect Alan Powell, Greg designed the kitchen at TarraWarra Winery in Victoria’s Yarra Valley in 2002. The owners wanted a chef to design the kitchen so it had the capacity to cope with the demands of regular visits from high-end chefs and the daily demands of a busy café. Greg’s advice covered traffic flow, space utilisation, materials and surfaces, and equipment.

Greg was involved in the founding of the famed Hong Kong restaurant, M on the Fringe, and designed the restaurant’s small kitchen for maximum efficiency.