Chef Waldy Malouf - Beacon Restaurant & Bar, New York
Waldy Malouf is a 1975 graduate of The Culinary Institute of America. After traveling and working in Europe and the Mediterranean, he worked in New York City at The Four Seasons, La Côte Basque, the St. Regis Hotel, and La Crémaillière in Banksville, NY. In the early 1990s, Waldy opened The Hudson River Club in Lower Manhattan, where he developed a signature cuisine that was explored in his first cookbook, The Hudson River Valley Cookbook; nominated for a Julia Child Cookbook Award.
In 1997, he garnered three stars from The New York Times for his work at the legendary Rainbow Room where he worked with the late Joe Baum. In 1999, Waldy opened Beacon Restaurant and Bar in Midtown Manhattan to much critical acclaim and released (2004) his second successful cookbook, High Heat. In 2005, he opened Waldy’s Wood Fired Pizza & Penne, NYC. Waldy also has a consulting firm, Waldy Malouf Hospitality Concepts, Inc. that has many projects around the world. Waldy is co-founder of The Windows of Hope Family Relief Fund, aiding restaurant worker’s families that were affected by 9/11.
Beacon Restaurant & Bar | 25 West 56 Street, NYC 212.332.0500
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