Originally from New Orleans, John Malik is a Restaurant Coach, food & beverage consultant, writer, digital marketer, and cyclist.

If you’re in traditional, or non-traditional media and need an educated voice for a sound bite on the hospitality business, give me a call.

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 his novel, subsequently published through Winter Goose Publishing

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.


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

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.