And How We Got Here.
Our Delicious Story
While I was working at the Orange County School of Culinary Arts as a Chef Instructor, while teaching one of my classes called Chill’n and Grill’n back in 1999. I put together a blend of spices that worked extremely well. My students and I both agreed that this was quite an amazing combination, from there I tweaked it and perfected it. Now it’s known as Southwestern Flair Seasonings. It comes in three different intensities; mild, spicy, and Oh my God someone dial 911!!! Not to mention there is a diabetic line, along with a regular version that is not low sodium.
These seasonings are low-sodium, heart-smart & the highest quality ingredients. No fillers. You won’t see words like Salt, MSG to enhance flavors, or other big words like Sodium Dioxide. We use only clean, pure simple ingredients. This way you know that by using these products you are getting the best. “This is the way.”
What We Do
Chef Gregory's EST 1997
Full Service Dine-In Catering
Chef Gregory’s gourmet catering will efficiently and professionally handle most dine-in catered events from informal get-togethers to large corporate events. We can also handle your special needs for vegetarian cuisine, vegan cuisine, gluten-free, however, we are not a kosher kitchen. All you have to worry about is your guest list. W food, and setting preferences, and we’ll take care of it from there.
Getting married is an exceptional and wonderful thing. Make the most of your wedding reception by allowing Chef Gregory’s gourmet catering to create a beautiful and exquisite menu for you and your guests. We will also happily take care of the venue, the décor and the service, which means all you have to do is think about saying “I do”
Drop Off Platter Service Catering
They All Love Our Food
Meet The Taste Expert
Chef Gregory Kalatsky is a Graduate of the Culinary Institute of America (CIA), Hyde Park, New York. Born and raised in Southern California. 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, having been trained by Heinz Winkler the youngest 3 Star Michelin Chef that also trained Wolfgang Puck, and by Certified Master Chefs and 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.