Waldy Malouf '75
Waldy Malouf ’75 is the senior director of food and beverage operations at The Culinary Institute of America. He 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.
A 1975 graduate of The Culinary Institute of America, Waldy joined the administration of his alma mater in 2013. Before that, the highly accomplished chef, restaurateur, and author spent 13 years as co-owner and chief operating officer of Beacon Restaurant in New York City. In the New York area, he is also known for his time as executive chef and director of operations at the Rainbow Room and executive chef at the Hudson River Club and La Crémaillère. 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). Waldy is also the author of High Heat: Grilling and Roasting Year-Round (Random House/Broadway Books, 2005).
He 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. (Hyde Park, NY)