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1Fix the driver behind crashes, sound loss and screen glitches2Repair Windows errors before they cause bigger problems3Scan for outdated or missing drivers - takes under a minuteChef Greg Malouf, whose modern interpretations of Middle Eastern cooking reached restaurant diners, cookbook readers and television audiences, has died at his home in Dubai. The age reported at his death is disputed: Hardie Grant, announcing it on behalf of his family, said he was 65, while contemporaneous coverage described him as 64. The available statements do not establish a cause of death.
What was reported about Greg Malouf’s death?
Hardie Grant’s statement on behalf of Malouf’s family said he died at home in Dubai late the preceding week, “at the age of 65.” The statement did not give a precise date of death. Hardie Grant’s announcement is the family announcement cited here.
In a report dated 21 September 2024, The Guardian reported that Malouf was 64 and said former MasterChef Australia judge George Calombaris announced the death in an Instagram post. The two accounts differ on his age; neither should be presented as an uncontested figure.
Hardie Grant referred to lifelong health challenges and two heart transplants, while The Guardian reported a history of heart problems. Those details do not confirm the cause of death, and the sources cited here do not establish one.
Who was Greg Malouf?
Born in Melbourne to Lebanese parents, Malouf built a career around presenting Middle Eastern food in a contemporary form. Hardie Grant describes his cooking as drawing on Lebanon, Iran, Turkey, Moorish North Africa and the wider Middle East. In an interview with Tatler, quoted by The Guardian, Malouf explained his approach: “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.”
Where did he cook?
Malouf’s career connected Melbourne, London and Dubai. According to Hardie Grant, his important restaurant posts included:
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- O’Connell’s, South Melbourne: an early Melbourne career stop.
- MoMo, central Melbourne: he received two Good Food Awards hats while associated with the restaurant.
- Petersham Nurseries, London: he earned a Michelin star while working there.
- Dubai: he later worked in the city where he lived at the time of his death.
The awards belong to those specific venues and periods; they are not a general count of honours across his career.
How did his work reach audiences beyond restaurants?
Malouf co-wrote eight books with Lucy Malouf, according to Hardie Grant. The publisher says their book Suqar won a James Beard Award. It also said the pair were working on a book about the North African Maghreb, planned for late 2026; that announcement describes a plan, not confirmation that the book was published.
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He also appeared on MasterChef Australia, as SBS notes, and was associated with Food Safari, as The Guardian reported. These sources support describing him as a television guest or contributor, not as a regular MasterChef Australia judge.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What was Malouf’s culinary legacy?
Malouf brought Lebanese-Australian family food traditions into a wider restaurant and media conversation, while drawing on a broad range of Middle Eastern and North African cuisines. SBS Food writer Sudeshna Ghosh, in a personal tribute, said he helped open diners’ eyes to Middle Eastern food and recalled his generosity as a teacher and colleague. Those are attributed reflections on his influence, rather than a measurable ranking.
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His work joined culinary traditions to modern restaurant presentation without treating the region’s food as a single cuisine. The combination of restaurant cooking, books and television gave audiences several ways to encounter the dishes and ideas he championed.
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