Waldy Malouf
By: Simon
July 19, 2026 | Updated: July 22, 2026
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Waldy Malouf is a celebrated American chef and cookbook author known for his Hudson River Valley-inspired cuisine. As Chef/Director of the legendary Rainbow Room and later chef/owner of Beacon in New York, Malouf became a leading voice for seasonal, locally sourced American cooking.
Early Life and Training
Waldy Malouf graduated from the Culinary Institute of America in 1975, having won First Prize in that year’s Carras Culinary Competition. His extensive professional experience includes affiliations with The Four Seasons, La Côte Basque, the St. Regis Hotel, La Cremaillere, the Hudson River Club, and the Rainbow Room.
Career
Malouf became famous for food that celebrates the Hudson River Valley. He dug through archives of books, journals, and accounts of New York’s early inhabitants, discovering unique cuisines from each group that had occupied the region—Native Americans, Dutch settlers, Germans, and Italians. In his Hudson River Valley Cookbook, Malouf explains his journey of culinary discovery.
As Chef/Director of RAINBOW! (the Rainbow Room complex), Malouf combined his love of game and local ingredients with traditional dishes representing the hallmarks of American haute cuisine. His rich interpretation of lobster thermidor helped earn The Rainbow Room a three-star rating from New York Times restaurant critic Ruth Reichl.
Later, Malouf opened Beacon in New York, which he co-owned and operated as executive chef. He also co-founded Waldy’s Wood-Fired Pizza and Penne.
Awards and Recognition
- Nominated for the prestigious IACP Cookbook Award (1995)
- First Prize, 3rd Annual Cointreau Recipe Contest (1992)
- Golden Annual Gala honors, Culinary Institute of America (1996)
Cookbooks
- The Hudson River Valley Cookbook: A Leading American Chef Savors the Season’s Bounty (1995)
- High Heat: Grilling and Roasting from and Outdoor Kitchen (2003)
Philosophy
Malouf’s cuisine links tradition and history with sophisticated culinary techniques, organic produce, and contemporary tastes. His cooking is both researched and experimental, nurtured by the abundance of the Hudson Valley, the rich traditions of American fine dining, and his own bountiful vision.
Waldy Malouf Video
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