In addition to running Beacon, Malouf is known in the New York area for his time as executive chef and director of operations at the Rainbow Room and executive chef at the Hudson River Club and Le Cremaillere. The signature cuisine he developed at the Hudson River Club featured the culinary riches of the Hudson Valley, which resulted in The Hudson River Valley Cookbook (Addison-Wesley, 1996). Malouf is also the author of High Heat: Grilling and Roasting Year-Round (Random House/Broadway Books, 2005).
“I’m looking forward to helping bring the already superb CIA restaurants to another level of excellence that will complement the level of education the college delivers,” Malouf said. “The CIA restaurants are uniquely positioned to provide both the best possible culinary education for students and dining experiences for guests at the same time.”
Malouf co-founded the Windows of Hope Family Relief Fund after September 11, 2001, and remains one of the organization’s three directors. He is also a former chairman of the CIA’s Alumni Council and served on the college’s Education Committee.
Photo: Waldy Malouf ‘75 joins the staff of The Culinary Institute of America in January 2013 after a long and successful career in the New York City restaurant scene. Courtesy of the CIA/Keith Ferris