Chef Waldy Malouf of Beacon - Biography

New York, NY

August 2010

Waldy Malouf started his gastronomic career as many do: attending The Culinary Institute of America and traveling and working throughout Europe and the Mediterranean. Back stateside, Malouf found employment in some of New York City’s most respected kitchens, including The Four Seasons, La Côte Basque, The St. Regis Hotel, and La Crémaillière in Banksville, NY.

In the early 1990s, Malouf opened The Hudson River Club in Lower Manhattan, where he developed a signature cuisine that highlighted the culinary riches of New York State's Hudson River Valley. It served as the inspiration for his first cookbook, The Hudson River Valley Cookbook. Following a highly successful stint at The Rainbow Room, Malouf opened Beacon Restaurant and Bar in Midtown Manhattan, which is now celebrating its 10th anniversary.

His next restaurant, Waldy’s Wood Fired Pizza & Penne, was also met with great success. Malouf’s consulting firm, Waldy Malouf Hospitality Concepts, Inc., has many projects around the world, and he is also the co-founder of The Windows of Hope Family Relief Fund, aiding restaurant worker’s families that were affected by 9/11.

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