Of French nationality, he has been a cook for 25 years and a chef for 15 years, with a long history in Michelin-starred
restaurants, and an expertise that transcends borders. Appreciated for his professionalism and discretion, he has
extensive experience serving high-profile international clientele in private settings (family, entertainment & luxury
sectors).
He started his career in France’s high-end winter destination, in the Alpe d’Huez gourmet restaurants.
After a two-year stay in Japan at the Tokyo Sushi Academy, he then explored Greek cuisine for three years as head
chef in Mykonos’ and Santorini’s luxury hotels, followed by two years in one of Sydney’s most celebrated restaurants,
Quay, one year as chef in Moscow’s prestigious White Rabbit, and four years in England, helping scale the now highly
praised Petit Pois of Brighton to one of the city’s top establishments.
With a background centered on fine culinary excellence, Malek is an accomplished chef who brings Michelin Star
quality flavours from all around the world.
