Waldy Malouf is the senior director of food and beverage operations at The Culinary Institute of America (CIA). Chef Malouf is responsible for food and beverage operations at all three CIA campuses in the U.S., including restaurants, student dining, special events, and catering. He manages the CIA Restaurant Group, overseeing the enhancement of the customer experience at all eight concepts while ensuring student learning in those restaurants remains unparalleled.
Both the kitchens and dining rooms of the restaurants are capstone classes for CIA degree students, where they put their culinary and hospitality education into practice. The restaurants have been a key component of the college’s curriculum for the past 40 years, earning dozens of awards and accolades during that time.
A 1975 graduate of The Culinary Institute of America, Chef Malouf joined the administration of his alma mater in 2013. Before that, the highly accomplished chef, restaurateur, and author spent 15 years as co-owner, chief operating officer and chef of Beacon Restaurant in New York City. 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).
Chef 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.