Waldy Malouf

Waldy Malouf
Did you know?

Chef Malouf co-founded the Windows of Hope Family Relief Fund after September 11th, and remains one of the organization's three directors. 


Waldy Malouf
Waldy's Featured Recipe
Onion Walnut Muffins

Click here for recipe

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 BasqueThe 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. Malouf is also the author of High Heat: Grilling and Roasting Year-Round.


Following a highly successful stint at The Rainbow Room, Malouf opened Beacon Restaurant and Bar in Midtown Manhattan, where is he spent 13 years as the co-owner and chief operating officer.


Chef Malouf was named the senior director of special projects at The Culinary Institute of America (CIA) in Hyde Park, NY on January 21, 2013. He returned to the college from which he graduated in 1975 to work with the college's food and beverage team to contribute to the ongoing refinement of all nine restaurants at the CIA's three U.S. campuses.

Latest Recipes

Foie Gras Terrine with Preserved Shallots

In this terrine, the tartness of the shallots delightfully offsets the richness of the foie gras.

(1 Votes)

Shallots Preserved in Red Wine

This preparation is used in Foie Gras Terrine with Preserved Shallots, and Warm New Potato Salad with Preserved Shallots.

(1 Votes)

Onion Walnut Muffins

More people ask me for this recipe than for any other. When I was asked to be chef at the Hudson River Club in New York City, I began res...

(1 Votes)

Chicken Stock

It used to be easy to buy packages of chicken necks and backs in the supermarket. These bony parts are full of flavor and are the ideal r...

(1 Votes)

Herb Salad with Lemon Vinaigrette

A relative newcomer to the Hudson Valley, an exciting array of fresh herbs is grown in greenhouses throughout the region. This is one sal...

(1 Votes)

Baked Shad Fillets with Sorrel Sauce

The tang of sorrel perfectly complements the rich flavor of shad. You may cook some shad roe in the baking pan along with the shad; it wi...

(1 Votes)

Roasted Hot or Cold Whole Striped Bass with Fennel

Striped bass, one of the great fish of the Hudson, has re-emerged from the disgrace of PCB pollution and is once more safe to eat. Its av...

(1 Votes)

Tomato Compote

A kitchen staple, this essence can be incorporated into many dishes or used on its own as a garnish. The more you have it around, the mor...

(1 Votes)

Fish Stock

(1 Votes)

Braised Fennel

This wonderful vegetable is underused and underappreciated, although it’s readily available. Fennel has a particular affinity with fish d...

(1 Votes)

Spicy Fennel and Cabbage Slaw

It’s hard to know if fennel tastes better raw or cooked. This spicy slaw is especially good with cold fish.

(1 Votes)

Mashed Potatoes with Variations

Mashed potatoes may just be everybody’s favorite food. This recipe is for basic mashed potatoes, with eight variations. Baking potatoes, ...

(1 Votes)

Martin’s Incredible Flourless Chocolate Cake with English Custard Sauce

Martin Howard’s chocolate work is legendary. Over the years he has created thousands of spectacular, sometimes whimsical desserts and cak...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password