CIA-Trained Culinary Professional · 25+ Years of Excellence · Central Coast California
Born with an innate love for food and an unwavering drive for perfection, Gregory S. Kalatsky has built one of California’s Central Coast most respected culinary careers over the past 27 years. His journey began at the Culinary Institute of America in Hyde Park, New York — widely regarded as the finest culinary school in the United States — where he mastered classical technique, kitchen leadership, and the discipline that defines world-class cooking.
After graduating from the CIA, Gregory set his sights on California’s emerging wine country, drawn by the richness of the land, the quality of local producers, and the growing appetite for sophisticated, farm-to-table dining. In 1997, he established Chef Gregory’s Gourmet Catering in Paso Robles, quickly earning a reputation for uncompromising quality, creative menus, and seamless event execution.
Over the decades, Gregory has evolved into a multi-dimensional culinary entrepreneur. Beyond his flagship catering business, he has operated a celebrated BBQ restaurant, competed in regional and national BBQ championships, developed proprietary food products for the e-commerce market, and offered culinary instruction to aspiring home cooks and professionals alike.
What sets Chef Gregory apart is not merely technical skill — it is his obsessive attention to preparation. Every event he accepts receives 30 to 50 hours of dedicated pre-event preparation, from sourcing the finest seasonal ingredients to conducting thorough pre-event tastings with clients. “The event is the performance,” he says. “The weeks before the event are the rehearsal — and I never shortchange the rehearsal.
Today, Chef Gregory’s Gourmet Catering serves clients across San Luis Obispo County, Paso Robles, Santa Barbara, and beyond, consistently earning five-star reviews and the loyalty of clients who return event after event.
Chef Gregory’s culinary philosophy is built on three pillars: quality ingredients, classical technique, and genuine hospitality. He believes that the finest dining experiences arise when exceptional food meets warmth of service — and that every guest, whether at a 300-person wedding or an intimate dinner for 12, deserves to feel as though the meal was prepared especially for them.
He sources ingredients from local Central Coast farms, ranches, and fisheries whenever possible, building relationships with producers who share his commitment to quality. His menus change seasonally, and he actively encourages clients to embrace what is freshest and finest at the time of their event.
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