Chef John Malik

a writer trapped in a cook's body

About Chef John Malik

John B & W

Originally from New Orleans, John Malik is a food & beverage consultant, writer, digital marketer, and cyclist. While chef/owner of 33 Liberty Restaurant in Greenville, SC, he was featured on Food Network, Bon Appetit MagazineSouthern Living, Chile Pepper Magazine, and received a nomination from the James Beard Society for Best Chef in the Southeast. John received his culinary education in his hometown of New Orleans, LA and in his years of professional cooking can count stints at Christian’s, the Eiffel Tower (both in New Orleans), Supper at Seven, The Mills House Hotel, (both in Charleston), the Augusta Grill, Stella’s Southern Bistro, and 33 Liberty (all in Greenville, SC) John’s online essays about his many food-based experiences, including competitive barbecue, appearing live with Sara Moulton, and trading shots with Anthony Bourdain, helped to renew his interest in writing. While Food & Beverage Director of Greenville’s Cascades Verdae Retirement Community, he wrote and published his novel Doughnuts for Amy .

John has mentored and worked with some of Greenville’s best known chefs including Jeff Kelly of Stella’s Southern Brasserie, Eddie Wiles of Greenville’s Nose Dive, Joe Cash, Chef de Cuisine at The Pool in New York City, Tony Keely of Northampton Wines, and Alex George of GB & D. Today you can find John’s essays on Food, Travel, and the culinary scene of the Southeast in the Huffington Post.

33

The crew of 33 Liberty Restaurant, October 2008. That red beard belongs to Jeff Kelly.

20150423_202126

With Alex George at The Peace Center

Tony Keely

Tony Keely, now Chef of Northampton Wine Cafe, and my lovely Pastry Chef and bride, Amy cooking in southern California.

Euphoria 2016

Buttermilk & Vanilla Bean Panna Cotta with Peach Bourbon Jam and Shortbread Crumble. That’s my dessert at Euphoria’s private dinner, September of 2016.

 

lees in the kitchen

With the Lee Brothers after their book tour dinner. Also pictured is Joe Cash, Chef de Cuisine of The Pool, NYC, and Jeff Kelly, executive chef of Stella’s Southern Brasserie.

3 Comments

  1. I am currently reading Doughnuts for Amy. It is a great book. I was looking for another by you. I hope you think about writing another. I am at a delicious part of the book and will be sitting to read it in just a bit. Thanks for writing this book.

    Colleen Isele
    Saint Louis MO

  2. Mr. Malik,

    I would like to run a short feature on you, your work in the restaurant field and your new book in Southeastern Louisiana University’s magazine, which we are currently in the final stages of preparing.

    Could you provide me with some background on yourself … where are you from, how did you come to go to Southeastern, what years you were here, any memories about the university.

    Also, is you wife from this area as well?

    I could also use a photo of yourself and your wife.
    I can be reached at 985-549-2341.
    Thanks,

    Rene Abadie
    Director of Public Information
    Southeastern Louisiana University

  3. I never visited 33 Liberty, but came across the web site several years ago. I especially liked the info on where you liked to eat, and where you got your ingredients from. This lead to a couple of mini-adventures while on vacation.
    Some contented goats at Sweet Grass Dairy near Thomasville, GA. They have since built a nice shop a short distance from the actual farm. Mr. Spangler no longer sells honey. I never met Les Spangler, but he had an “honor system”. You would raise the window, take some honey and be trusted to leave the correct money. I did this twice, and on my third visit, unfortunately, found this note that he was no longer in the bee business.

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