When you think of the Waldorf, you think of elegance, precision and world‑class hospitality. What you might not expect is that behind the scenes, Executive Chef Malcolm Camilleri is quietly leading a movement — proving that luxury and sustainability not only can coexist, but can elevate each other.
I sat down with Malcolm to talk about food waste, creativity and the responsibility we share as event professionals.
Finding Beauty in the Unexpected
Malcolm’s passion for low‑waste cooking began with something simple: the beauty of peelings. Pineapple skins, potato peelings, asparagus ends — ingredients most kitchens discard — are, in his hands, transformed. Dehydrated pineapple skins become crisps or flavourings for ice creams. Potato peelings are seasoned and served as bar snacks. Vegetable trimmings become stocks, soups and purées that anchor dishes for hundreds of guests.
“It’s automatic now,” he says. “When you grow up in kitchens, you learn to use everything. Today’s young chefs are even more aware — they come out of college already thinking about waste.”
Scaling Sustainability for Guests
Feeding hundreds of guests each day requires precision — not least during an annual four‑day conference where the team serves more than 2,000 covers. Malcolm’s kitchen designs menus with built‑in opportunities to repurpose ingredients safely and creatively. Leftover breakfast pastries aren’t discarded; they’re baked again, filled with ham and cheese, and served warm for lunch. Vegetable trimmings become risottos or sauces, while beef offcuts are slow‑cooked into refined dishes for the banqueting menu.
Alongside conferences, events and the restaurants, the team manages daily afternoon tea, bar orders, room service, and in the Wild Monkey Bar, serving anywhere from 100 to 250 guests. The kitchen also provides meals for 120 staff members every day of the year, from breakfast through dinner.
When surplus food remains, the Waldorf partners with charities to redistribute what can be safely donated, and staff are encouraged to take home appropriate items to ensure nothing goes to waste.
Collaboration with Event Planners
Working with planners is central to Malcolm’s approach. “It’s not just my menu,” he says. “The team must buy into it — and planners do too. We need to understand the client, the event, the numbers. That’s how we control waste without compromising experience.”
This aligns deeply with my own mission at Lucy Claire Events. I’ve seen first‑hand how much food is wasted at venues that don’t have systems in place. It’s something I’m determined to change — and working with chefs like Malcolm makes that possible.
Creativity Without Compromise
For Malcolm, food is art. He visualises a dish, adapts it, plays with it — but always with respect for the ingredients. “Have fun with food,” he says, “but don’t throw it in the bin.”
The result? Dishes that are stunning, thoughtful and rooted in responsibility.
A Shared Commitment
At Lucy Claire Events, giving back is part of our DNA. Reducing food waste isn’t optional — it’s essential. I’m committed to working with venues, chefs and food‑waste charities to ensure surplus food is reused or redistributed wherever possible.
Luxury should never come at the expense of the planet. And thanks to leaders like Malcolm, the industry is moving in the right direction.