Waldy Malouf graduated from the Culinary Institute
of America in 1975 having won First Prize in that year's Carras
Culinary Competition. His extensive professional experience includes
affiliations with The Four Seasons, La Côte Basque, the St.
Regis Hotel, La Cremaillere (Banksville, NY), the Hudson River Club,
and The Rainbow Room.
Beginning at La Cremaillere, Waldy developed a signature cuisine
that presented the culinary riches of New York State's Hudson River
Valley, a subject he explored to great acclaim in his first book,
THE HUDSON RIVER VALLEY COOKBOOK: A Leading American Chef Savors
the Region's Bounty (Addison-Wesley, 1995). The book, nominated
for a Julia Child Cookbook Award by the International Association
of Culinary Professionals, won high praise from The New York Times,
which reviewed it on two separate occasions, naming it one of the
year's "Ten Best" in "The Sunday Book Review." Bon Appetit, Gourmet
and The Daily News also lauded the work, which was released in paperback
by Harvard Common Press and optioned by Book-of-the-Month-Club.
Waldy is currently working on his second book, MAGNIFICENT MEATS,
to be published in 2000.
Awards, Accolades and Activities
Malouf has been the recipient of many prizes and accolades for his
outstanding work. Due to his expertise at THE RAINBOW ROOM, the
restaurant received a coveted Mobil Travel Guide Four Star Award
and was inducted into the 1997 Nation's Restaurant News "Fine Dining
Hall of Fame." Nationally and internationally, Waldy has been the
subject of stories in House Beautiful; Metropolitan Home; New York
magazine; Ladies' Home Journal; Food & Wine; Paper; Time Out New
York; CNN; The Food Network; "CBS Latin America;" "CBS Saturday
Morning;" Brazilian Television; New York 1 News; and numerous Japanese
magazines and guide books.
In October 1996, Waldy was one of five distinguished alumni chosen
by the Culinary Institute of America to receive honors at their
Golden Anniversary Gala, and currently sits on the Board of Directors
of the Alumni Association. He won First Prize in the Third Annual
Cointreau Recipe Contest in 1992, and has been named a "Great Chef
of New York" numerous times by the James Beard Foundation. He is
a frequent participant in The New School's "Behind the Scenes at
the Great Restaurants of New York" series, and teaches regularly
at Macy's "DeGustibus." Additionally, he judges many notable culinary
Waldy has traveled to the farms, wine-growing regions, cooking schools
and prestigious restaurants of London, Madrid, San Sebastian, Puglia,
and the Sonoma Valley on behalf of the NY State Department of Economic
Development, the NY Wine & Grape Foundation, and as a guest chef
of the host countries. Another exciting project has taken him across
the US thirty times and back as a member of a group of regional
chef-consultants to Northwest/KLM Airlines. Their objective is to
create in-flight menus that incorporate regional cuisine from each
of the airline's major US hubs.
Waldy has been a participating chef for Share Our Strength/Taste
of the Nation's annual fundraising gala for years and served on
the Board of Directors for the American Institute of Wine and Food
(NY Chapter). He co-chaired their annual Marketplace Tasting several
years in a row. Additionally, Waldy has a commitment to hunger-relief
causes and culinary education, volunteering his services at numerous
food world events including those sponsored by God's Love We Deliver;
the Culinary Institute of America; CityMeals-on-Wheels; The James
Beard Foundation; and Green Chimneys. He is also President of the
Board of Directors of The Ballet School of Stamford.
Waldy is currently preparing for the opening of another Beacon Restaurant
in Stamford, CT. The new restaurant is set to be launched in June,
2000. He is also developing a thirteen-part travel & food series
for PBS. Waldy resides in a former tavern built from logs in Pound
Ridge, NY, with his wife, Meg, and their two children, Max and Merrill.