EST – 1997 | Central Coast California
Award-winning Chef Gregory Kalatsky brings 25+ years of culinary mastery to your most memorable events — from intimate winery dinners to grand wedding receptions across California’s Central Coast
Trained
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Chef Gregory S. Kalatsky is one of California’s Central Coast premier culinary professionals — a graduate of the prestigious Culinary Institute of America in Hyde Park, New York, with a career spanning more than a quarter century of gastronomic excellence.
From his Paso Robles home base, Gregory has crafted unforgettable dining experiences for thousands of guests across San Luis Obispo County, Santa Barbara, and beyond. His philosophy is simple yet uncompromising: fresh ingredients, cooked to perfection, with 30–50 hours of pre-event preparation for every single occasion.
Each dish is a testament to Chef Gregory’s commitment to seasonal ingredients, classical technique, and bold Central Coast flavors. Hover to explore each creation.
Oak-smoked for 14 hours over live coals, this competition-grade brisket features a hand-rubbed bark of Central Coast spices, served with house-made pickled jalapeños and brioche. The dish that put Chef Gregory on the competitive BBQ map.
French-trimmed rack of California lamb, crusted in Dijon, herbes de Provence, and panko. Served with truffle-whipped parsnip and a rosemary reduction sourced from local Paso Robles vineyards.
Wild-caught Pacific halibut kissed in brown butter with caperberries, lemon confit, and microgreens. Plated alongside a golden saffron-potato purée.
Arborio rice slowly coaxed with house-made porcini stock, finished with shaved Périgord truffle, aged Parmigiano-Reggiano, and a drizzle of estate olive oil.
Warm 70% Valrhona dark chocolate fondant with a molten center, paired with Paso Robles late-harvest Zinfandel caramel, vanilla bean crème fraîche, and spun sugar.
From intimate winery dinners for 20 to grand wedding receptions for 300+, Chef Gregory’s team delivers uncompromising quality with meticulous attention to detail. Every event begins with a complimentary pre-event tasting and custom menu consultation.
Elevate your wedding reception with custom menus crafted around your vision, dietary needs, and venue. From rehearsal dinners to grand receptions, we handle every culinary detail.
Impress clients and motivate teams with sophisticated business dining. Boardroom lunches, company galas, product launches, and multi-day conference catering.
A natural partnership — Chef Gregory’s cuisine is designed to complement the finest Paso Robles and Central Coast wines. Perfect for winery events, vineyard dinners, and harvest celebrations.
Elevate your wedding reception with custom menus crafted around your vision, dietary needs, and venue. From rehearsal dinners to grand receptions, we handle every culinary detail.
Complete bar service with professional mixologists, premium spirits, curated wine lists, and custom cocktail programs designed to pair beautifully with your menu.
Private cooking classes, corporate team-building culinary workshops, and intimate chef’s table experiences. Learn the techniques behind Chef Gregory’s most celebrated dishes.
We meet to understand your vision, guest count, venue, dietary requirements, and event style. Every detail shapes the menu
Chef Gregory personally crafts a bespoke menu reflecting the season, your taste, and the character of your event.
You taste and refine the menu before the event. We believe you should never serve guests a dish you haven’t personally approved.
With 30–50 hours of pre-event preparation, our team arrives fully equipped to deliver perfection from first course to last.
“The food was absolutely delicious and the service was even better. Chef Gregory went above and beyond to make our wedding reception extraordinary — every single guest came up to us raving about the meal.”
Wedding Reception · Paso Robles Winery
“Friendly, helpful, and delicious — three words that perfectly describe our experience. The corporate luncheon was flawlessly executed and left a lasting impression on our clients.”
Corporate Event · San Luis Obispo
“Prices are reasonable for the quality you receive. Chef Gregory provided a pre-tasting experience that was itself worth every penny. Our anniversary dinner was perfect.”
Anniversary Dinner · Santa Barbara
“Our winery harvest dinner was an absolute highlight of the season. Chef Gregory’s menu paired so beautifully with our Zinfandel — guests are still talking about it months later.”
Harvest Dinner · Paso Robles Winery
“We’ve hired Chef Gregory for our last three company holiday parties, and every year the food outdoes the last. His team is professional, punctual, and genuinely passionate about what they do.”
Holiday Party · Central Coast Tech Co.
“From the initial consultation to the last bite of dessert, working with Chef Gregory was a joy. His attention to detail and genuine care for our guests made our bat mitzvah truly unforgettable.”
Bat Mitzvah · San Luis Obispo
The rolling vineyards of Paso Robles offer more than spectacular views — they provide a culinary terroir unlike anywhere else on the California coast. Here’s how to make the most of it.
After catering hundreds of corporate functions, Chef Gregory shares the five menu-planning principles that separate a forgettable lunch from a genuine client-winning experience.
A 14-hour smoke isn’t just a cooking technique — it’s a philosophy. Chef Gregory reflects on what competing in BBQ championships taught him about mastery, patience, and the pursuit of perfection.
Every great event starts with a conversation. Contact Chef Gregory today to discuss your vision and receive a personalized proposal.
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