Gregory S. Kalatsky is a Graduate of the Culinary Institute of America, Hyde Park, New York. Through his extensive studies and training that have taken him around the world, he has been in many kitchens with some of the world’s best Chefs and trained by Certified Master Chefs and Certified Master Pastry Chefs, Culinary Olympic team members and more. His long experience in the field as a Consultant has developed techniques to oversee restaurants with a successful approach. He continually strives to achieve. Making a dream to become a reality.
At Chef Gregory’s® our goal is to orchestrate food venues for the greatest productivity. Ultimately our goal is to grow for you and your employees. In fact, at Chef Gregory’s® this is more than our aspiration. It is how we become successful.
3 / 20 – Present
Chef Gregory’s Catering and Event Planning / Gourmet Product Lines
CHEF GREGORY’S GOURMET CATERING
Dana Point, CA
Executive Chef / Food and Beverage Director
Event planning & coordinating. Offering cooking classes, consulting, kitchen remodeling and design. I have been in the industry for over 30 years and have designed restaurants in the past, written and implement standard operating procedures. Understanding the importance of staying within a budget, provided full course meals for all guests, 7 nights a week, only having just so much budget. Also, over the years working in hotels as a hired gun (consulting for food and beverage, banquet kitchens, off-site catering), Coordinating with restaurant and hotel Senior management to ensure that the brand standards are met and exceeded. Managing banquet food operations with $1,M in annual revenue. Maintain safe work environment through HACCP and MSDS. Receiving outstanding Guest reviews and accolades for new implementations, we are only as strong as the weakest link.
DESIGN KITCHEN & MENU/ PRIME CUT CAFÉ RESTAURANT
Primary deliverables for prime cut café restaurant was to:
Develop the menu.
Design and create all recipes / formulas with methods of preparation.
Coordinate all related operating procedures to the brand integrity.
Develop total systems operational infrastructure from guest service to product preparation and production management
Coordinate development of the menu board
Cost all recipes and develop retail pricing.
Establish theoretical food operations cost.
Provide direction to the design team in delivering functional facilities, plan developed all internal system operation guides, write all manual procedures covering all pre-opening and opening processes…
Memphis in May: World Championship BBQ Competition
Team Captain/ Chef : In charge of ordering, shopping, overseeing event set up, communicate with Event Staff to coordinate the running of all water and electrical setup of grounds from floorboards to rooftops. To set up a healthier controlled environment for cooking outdoors as humanly possible. With this competition you may have seen on television or on food network, where teams come in from all over the world to compete against one another for title of grand Champion. This event takes place every year in May. We set-up and compete in Pork: Whole Hog, Ribs & Shoulder. The River City Rooters “Willingham’s” Have taken Grand Champion, first, second, third and many other places; We won’t mention the ones that have finished after third. Now we are known as “Kill’em and Grill’em Que” Originally we started off in the whole hog category roasting 5 whole hog set a time in our custom-designed cooker; from there we move down to ribs and then over to shoulders where we currently compete in categories such as “anything butt” Other Categories: Wings, Sauces, Exotics, Beef, Poultry, Sea Food.
ORANGE COUNTY SCHOOL OF CULINARY ARTS
Advanced culinary principals; Chilling & Grilling; Substituted Baking & Pastry. Received teaching credential through the California State Long Beach. CEC
7/99 – 9/99
Kitchen Supervisor Vancouver, Canada. Canadian Broadcasting Corporation.
“Cooking Secrets of The C.I.A.”. Supervise staff of three. Filmed 45 episodes in 30 days at the Canadian Broadcasting Corporation.
3/99 (2 months of shooting)
PBS TELEVISION with the Canadian Broadcasting Corporation. Filmed Home cooking with Amy Coleman. Seattle, WA
FIVE FEET RESTAURANT
Laguna Beach, CA
Prepare all mise-en-place (M.E.P.) and serve an average of 160-200 covers nightly. Work the line. Prepare grocery lists, work with sommelier for wine pairing, in charge of catered events. Annual revenue $5,M
CAFE AM BEETHOVENPLATZ
Create menus; work the line and prep the sauces & soups for the day; make schedule for the week; inventory control; shopping & manage storeroom. Improve kitchen efficiency. Reduced food cost by 7% with limited resources. 3 months in 1996
HUNSINGERS PACIFIC Munich, Germany
Consultant September 1996-New Year’s
Develop standard operating procedures for opening a new restaurant. Create menu with proprietor & design plate presentation. Supervise restaurant opening (serving Pacific Rim cuisine). Manage Garde manger; saucier and prepare terrines, marinades, soups, dressings, vegetables & support pastry station.
KEMPINSKI HOTEL FOUR SEASONS 1996
Munich, Germany January 1996-September 1996
Consultant / Executive Sous Chef
$375K savings in one year. Created new culinary team to maximize revenue and limit cost. re-evaluated the offering to the customers by creating more cost-effective options by creating relationships with local farmers and purveyors and minimizing items coming from Paris, France. Decreased overall labor. Created a weekly manager meeting to get a better idea of the ongoing to each department to maximize efficiency. Oversee all M.E.P. for Garde manger & fish station. Manage inventory. Prepare terrines, galantines, dressings & vinaigrette’s. Command kitchen for breakfast shift.
REIDENZ HEINZ WINKLERS
Ashchau Bavaria, Germany
Commis De Cuisine Garde manger and butcher
(Three Michelin Stars)
Prepare M.E.P. for garde manger & saucier. Clean game birds, ducks and venison. Make dressing, parfaits of foie gras. Assisted: entremetier and patisserie. Plate courses and garnish.
KONA VILLAGE RESORT
Kailua-Kona, HI 96740
chef de Partie: Broilers, garde manger, sauté
Establish new quality standards for high-end engagements. Plan and prepare Manager’s Cocktail Party. Created new menus for all outlets: created and implemented changes to all menus with price increases through research on high quality product and cost (Halle Moana-high-end steakhouse on property) VP of food and beverage/ Sous Chef
M&M Mars, Inc., Los Angeles, CA
38 job classifications including Team Leader. Assistant supervisor of 16 employees.
MONARCH BAY RESTAURANTS, INC.,
Orange County, CA
Line Cook and Oyster Bar Chef:
Command Broiler; fry & sauté stations at: Ivy House, Crown House and Crown Point. Set up Oyster Bar; prepare entire menu & serve customers. Set up kitchen for Sunday Brunch.
2005 • Launching of Gourmet Product Line from: Salad Dressing to Low Sodium Seasoning. Received Three Registered Trademark from the United States Patton and Trademark Office ®
1999 • Los Angeles Competition Bronze Medal
-Orange County School of Culinary Arts. Hot foods
1998- 2004 • Memphis in May BBQ Competitions
-The River City Rooters. “Willingham’s”
1994- 95 • Various Medals for Ice Carving Competitions,
Student Council & Toys for Tots.
1994 • Winter fest Ice carving competition. 3rd place Syracuse
New York, 1995 Hudson Valley, NY Toys for Tots.
1993- 95 • Student Council President
-The Culinary Institute of America.
2/99 Teaching Credential.
California State University Long Beach
Subjects: Food & Beverage Services; Food & Beverage Production & Preparation.
1993 -95 The Culinary Institute of America, Hyde Park, NY
Associate Degree in Culinary Arts. Honorable Mentions.
1995 The Culinary Institute of America, Hyde Park, NY
Post Graduate Work.
1995 Post Graduate Work in 12 varied specialties:
• Food Styling
• Bread Alone Workshop
• Plated Desserts
• Wedding Cakes
• Vegetarian Cuisine
• Far Eastern Cuisine
• Olympic Ice Carving
• Chocolate & Candies
• Pastry Buffet
• Nutritional Cuisine
• A.C.F. Hot food Competition
1983-87 Saddleback College Mission Viejo, CA
General Education-understudy in hotel management
hospitality classes in basic culinary arts, restaurant operations, food and beverage service and nutrition.