The first thing you notice when meeting Michelin-star, celebrity chef Greg Malouf is his undeniable humility. In a city full of pretentiousness, his warmth and humor were incredibly refreshing.
Greg Malouf is a world-renowned chef and author who grew up in Australia to Lebanese parents. He was raised amongst the mouthwatering aroma and taste of Lebanese cuisine, which inspired him to become a chef. A chef who would later utilize his training in various parts of Europe to influence his love for Middle Eastern cuisine, eventually winning him a Michelin star after one year of work in London.
We sat down in the gorgeous new setting of his restaurant, Clé Dubai, located in the Al Fattan Currency tower in DIFC. The venue is gigantic, able to cater up to 300 people seated comfortably, and 1,000 standing. The dark grey interior and modern, minimalist lighting give the venue a definite nighttime vibe.
He told me about his travels around the world, learning different cuisines and techniques from the best in France, Italy and Austria, but how he knew that he would return to Australia to tackle Middle Eastern food. He told me about his childhood love for vine leaves and kibbeh neya (raw meat with spices, a traditional Lebanese dish).
What would a Michelin Star chef take with him to a deserted island? Vine leaves, kibbeh neya, a bowl of olives, labnah and fresh bread. And some karak, of course. Simple is as simple does.
After international success, Greg moved to Dubai a year ago to tackle Middle Eastern food in the hub of the region. “Dubai’s a great opportunity to showcase what I do and raise the level and awareness of Lebanese and Middle Eastern food. It’s more than just hummus and metabal [or as Egyptians know it, baba ghanoug]. There are a lot of hidden dishes that may be home cooked dishes, but can be raised to a professional level. It’s not just about smears, it’s a lot of childhood memories and dishes I’ve seen through traveling.”
Out of the six contemporary Middle Eastern cook books Greg has published, three were focused on food cultures. “I’m not an expert on Middle Eastern food, it’s my interpretation, and hopefully a balanced interpretation that connects the West with the East while understanding the origins of the dish.”
I asked him to tell me a bit about the menu and what to expect from his new homegrown brand.
“It’s a large menu, largely based on mezza. Some of it’s kind of quirky, but with respect to the dishes. There are some wonderful main dishes that represent food from across the whole region, including North Africa. It’s a shared family-style menu, with three levels. The entry level may consist of five mezza dishes, two main courses, and a shared dessert selection. Then there’s a bigger meal, and then an even bigger one. The whole thing is about generosity, you won’t go home hungry.”
I liked that line. The Middle Eastern culture is famous for it’s warmth and generosity, especially surrounding food. You don’t leave your grandmother’s house without a belly full of her delicious cooking shared around the table with friends and family; you’re fed with love until your buttons hold on for dear life.
That’s the message that Greg is trying to send with his cooking. Middle Eastern food can be contemporary and raised to a gourmet level, but while paying homage to the culture.
It’s not about fancy fusion; it’s about Arabic food through his eyes. He won his Michelin Star in London for his Lebanese cooking, “It’s a win for Lebanon, they need it, ” he explained.
Without giving too much way, Greg shared a few tidbits that we can expect, such as Turkish coffee ice cream with Turkish delight Florentine. While the restaurant is fancy, he doesn’t want it to be overly expensive. The comfortable family feel is extremely important.
The restaurant will be open seven days a week, between 12-3 and 6:30-11:30 for lunch and dinner. Mezzas and shisha will be available in between those hours as well. Mickael Agarla, aka DJ Maga, who we featured recently, will be the resident DJ.
Outside you will find cabanas with shisha and a gorgeous view of the DIFC. The restaurant should be open by the end of this year. We can’t wait!
WE SAID THIS: Don’t miss Greg Malouf: Selling Ice to Eskimos in Dubai.
