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 became successful.
Founder Chef Gregory’s
Chef Gregory Kalatsky Professional Resume
Occupation: Executive Chef / Consultant / Credentialed Chef Instructor
Objective
To pursue a key leadership position as an Executive Chef within the resort and Culinary Industry to utilize my experiences, knowledge and enthusiasm to achieve continued success with a commitment to growth and advancement.
Experience
Executive chef
Chef Gregory’s Inc.
Templeton, CA
1997 – doing this job semi-part time while working doing other jobs.
Provide first-rate quality and service for all clientele. Private and Corp catering. functions throughout the city.
Maintain high levels of sanitation and cleanliness in all areas of the culinary Dept. to comply with all requirements of local, and corporate food hygiene audits & standards.
Manage quality control, purchasing, product procurement, vendor negotiations, hiring, documenting, advising, and termination of staff.
Maintain P&L responsibility for all culinary menu planning and pricing, inventory, cost control and labor
Understanding the importance of staying within a 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.
One of many chiefs
World Championship BBQ Competition,
Memphis, TN
1998 – Present
Chef: In charge of ordering, shopping, overseeing event set up, negotiating with vendors, cooking, and preparing for competition.
Design Kitchen & Menu/ Prime Cut Café Restaurant,
Chef Gregory’s Inc.
Anaheim, CA
2006-11 – 2007-05
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.
Design: Provide direction to the design team in delivering functional facilities, plan and developed all internal system, operation guides, write all manual & procedures covering all preopening and opening processes
Executive Chef
Newport Beach Yacht Club
Newport Beach , CA
2002 – 2003
Responsible for all kitchen management. Responsibilities include scheduling, seasonal menu planning, inventory, purchasing, and pricing
Directed activities of a staff of eight cooks and coordinated timelines and priorities
Supervise daily operations and maintain awareness of food costs amongst staff
Chef Instructor
Orange County School of Culinary Arts
Anaheim California
1999-01 – 2000-06
Advanced culinary principles, Chilling & Grilling; Substituted Baking & Pastry, Ice Sculpture. Received teaching credential through the California State University, Long Beach. C.E.C.
Executive Chef / Culinary director
Canadian Broadcasting Corporation
British Columbia, Vancouver Canada
1999-07 – 1999-09
Filmed three seasons Supervised a staff of seven.
Exe. Sous Chef.
FIVE FEET RESTAURANT
Laguna Beach, CA
1998-01 – 1998-12
Work directly with and in the absence of the Executive Chef to maintain and improve culinary operations. Liaison with all departments within the kitchen and all other front-of-the-house departments.
Responsible for training and disciplining culinary staff.
Maintain proper food quality, product inventory, and cost control, in accordance with standard health laws.
Responsible for assisting, creating, and implementing all Food and Beverage menus.
Developed catered events. created the daily menus and specials with owner, catering, restaurant menu and food all made in-house, including Ice Creams, Breads, Terrines, Galantines, Ice sculptures.
Executive Chef/ Start Up
CAFE AM BEETHOVENPLATZ
Munich, Germany
1997-03 – 1997-11
Created menus; worked the line and prepped the sauces & soups for the day; schedule, inventory control. Improve kitchen efficiency. Reduced food cost by 7% with limited resources. Food and beverage supervisor, responsible for setting up daily floor plan, reservation management, supervising all FOH staff communicating between FOH and BOH, and closing the restaurant.
Consultant / Kitchen Chef
HUNSINGERS PACIFIC
Munich, Germany
1996-09 – 1997-01
Created new menu items with proprietor & design plate presentation. Developed SOPs for opening a new restaurant. Supervised restaurant opening and closings (serving Pacific Rim cuisine). Managed garde-manger; saucier and prepared Galantines, terrines, marinades, soups, dressings, vegetables & supported pastry station.
Consultant / Executive Sous Chef
KEMPINSKI HOTEL FOUR SEASONS
Munich, Germany
1996-05 – 1996-09
Oversee 65 superb suites and 297 rooms five-star hotel. All food and banqueting operations encompass 2 restaurants, 12 meeting rooms, and a boardroom.
Provide first-rate quality and service to an international clientele of world leaders, U.N. diplomats, and delegates within the hotel and numerous private catering functions throughout the city.
Maintain high levels of sanitation and cleanliness in all areas of the culinary Dept. to comply with all requirements of the Westminster Council food hygiene audits.
Manage quality control, purchasing, product procurement, vendor negotiations, hiring, documenting, advising, and termination of staff.
Supervise a staff of 1 pastry chef, 3 Head Chef/Chef de Cuisine, 48 culinary staff, & Stewarding Dept. with 20 employees.
Maintain P&L, responsibility for all culinary & stewarding operations, menu planning and pricing, inventory, cost control, and labor.
Supervise a culinary staffing level of:
1 Pastry Chef
3 Chef de Cuisine/Head Chef
4 Sous Chefs
1 Hygiene manager & assistant
43 Culinary staff.
6 Culinary Apprentices
Commis De Cuisine Garde manger and butcher
REIDENZ HEINZ WINKLERS
Ashchau Im Chimgau, Germany
1995-10 – 1996-04
Work split shifts basically all day and night from seven in the morning until 9 o’clock in the evening was possibly an hour or two-hour break in the middle. (Three Michelin Stars) Prepared for garde manger & saucier. Clean game birds, ducks and venison. Make dressing, parfaits of foie gras. Assisted: entremetier and patisserie. Plated courses and garnish.
Chef de Partie
KONA VILLAGE RESORT
KAILUA- KONA, HI
1994-01 – 1994-09
Broiler, Gard Manger, Sauté. Established new quality standards for high-end engagements. Plan and prepare Managers Cocktail Party. Created new menus for all outlets: created and implemented changes to all menus. Work directly with chefs at Hale Mona and Hale Samoa, created new specials, and taught the cooks how to make galantines, terrines, different classical French ways of preparing foods, helping decrease food costs by 2% in Hale Samoa
Education
Teaching Credential: Food & Beverage Services; Food & Beverage Production & Preparation _
California State University Long Beach CSULB
Long Beach, CA, 1999-01 – 2000-02
Received my teaching credential through the University for the state of California after four years, in the following Subjects: Food & Beverage Services; Food & Beverage Production & Preparation.
Associate Degree in Culinary Arts. Honorable Mentions.
The Culinary Institute of America
Hyde Park, NY , 1993-06 – 1995-09
Graduated in the beginning of February 95, while I continued my education for post-graduate work through September. With 12 additional classes and varied studies received additional certificates for the following classes working towards my bachelor’s degree:
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
Skills
Languages
Achievements
2000-Present Executive Chef owner-operator of Chef Gregory’s Gourmet Catering Templeton, California
2007-09 Executive Chef Newport Beach Yacht Club. Newport Beach, California
2006 Design Kitchen And Menu/ Prime Cut. Anaheim, California
2000 Teaching Credential: California State University Long Beach
1999- 00 Chef Instructor: Orange County School of Culinary Arts Anaheim, Ca
1999 1st Place Whole Hog, Jack Daniels World Champion Hog, Lynchburg, Tennessee
1999- Grand Champion Prim Valley BBQ Championship, Prim, Nevada
1999 3rd Place In Hole Hog Competition. Memphis In May World Championship Barbecue Cooking Competition. Memphis, Tennessee
1999 Executive Chef And Culinary Director For The Canadian Broadcasting Corporation. British Columbia Vancouver. Filmed Three Seasons
1998 Executive Sous Chef 5 Feet Restaurant, Laguna Beach, California
1997 Started Chef Gregory’s Gourmet Catering Laguna Beach, California
1997 Executive Chef: Cafe On Beethoven Platz, Munich, Germany
1996 Consultant/ Executive Sous Chef Kempinski Hotel Four Seasons Munich, Germany
1995- 1996 Gained Tutelage Under Youngest 3* Michelin Chef, Heinz Winckler, Residence Heinz Winkler, Aschau Im Chimgau, Germany
1995 Studied Under Eckart Witzigmann Aubergine À Munich, Germany
1995 Graduated from The Culinary Institute Of America Hyde Park, New York
1995 Honorable Mentions For 1.5 Yrs of Pres. Student Council, And Chairing The Committee For The Design of The New Student Center At The Culinary Institute of America Hyde Park, New York
1994 Invited to Participate In The 1st Annual Certified Master Chef Competition. Hyde Park, New York
1994 11 3rd Place Ice Carving Competition Albany, New York
1994 Studied Under Glenn Also, Executive Chef at The Kona Village Resort. Kailua-Kona, Hawaii
1993-95 President Student Council, The Culinary Institute of America. Hyde Park, New York
Chef Gregory’s ESTD 1997
“When Great Service Really Matters”
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