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Chef Gregory's Gourmet Catering profile image
C

Chef Gregory's Gourmet Catering

Orange

Chef Gregory's Gourmet Catering is a full-service catering and event company serving the coastal Orange County region of California from Huntington, Newport and Laguna Beach, Corona Del Mar, Newport coast, , Dana Point and San Clemente. We have a saying here that we use, “If we have to describe ourselves and use only one word it would be; Integrity”. We hold ourselves to an extremely high standard as our clients. you deserve the absolute best! As a graduate of the culinary Institute of America, Hyde Park, New York. We strive for excellence and demand it from our family that we work with. Also trained by the same Chef in Germany that trained Wolfgang Puck, my tutelage at Residenz Heinz Winkler was quite the experience. After working in 3 Michelin star restaurants and The Four Seasons Hotel on Maximilian Strasse, Germany; amongst a few other places. Italy was calling my name for further education. After returning from Europe, I worked in a restaurant in Laguna Beach call 5 Feet where the Chef owner Michael Chang and our team created incredible fusion cuisine of the Pacific rim style. We have passion, purpose and dedication that drive our service and inspiration. We take a proactive stance regarding collaboration regarding your event, it is your party and you should have the way you want, not the way we want. Rest assured that integrity is of the utmost importance, whether it be before your event or during; you can sleep well knowing that we will never, ever take something that has dropped to the floor and rinse it off. Mistakes happen, whether it be during prepwork or during service, and when this does take place, this is where integrity comes to play, always. We refuse to compromise anywhere in our business when it comes to quality and ethics.

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Hear from
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What’s your signature dish?

Salmon encrusted with a southwestern Cajun spice blackened and topped with a strawberry mint basil relish. Accompanied by white corn that is sliced off the cob sautéed with garlic and fresh herbs served with grilled vegetables. A side salad with a company this of baby mixed greens with a ginger soy dressing toasted pinenuts and dried cranberries. And then to finish with for a quick dessert we would serve chocolate puddle brownie cake with an espresso ganache.

How do you go about creating the perfect menu for your clients?

We work with the clients closely to find out exactly what it is they would truly enjoy, create the menu together and work within their budget.

What do you love most about your job?

The sounds and the accolades from the people that are enjoying our food as we have served lunch or dinner to them and they tell us that this is the most amazing thing they’ve ever had❣️ our last catering job that we get for a sit down dinner in Laguna Beach for six people came back from Italy from a truffle hunt, we prepared a fresh pasta with morels and white truffle cream sauce, they said it was the best pasta they’ve ever eaten. I thought that was a pretty tall order and a very nice complement, thank you Barbara and Michael C.

What inspired you to start your own business?

I had just come back from an apprenticeship in Europe and it was 1998 I was working at the Sur La Table store in Newport Beach a friend of mine talked me into doing that I thought would be cool and I got a Lotta requests to do catering the rest of it is history. Let’s just say the first event was amazing! But I lost my shorts on that one even though they gave me an extra thousand dollars they knew they were getting a screaming deal however that is the learning curve of starting your own business, LOL

Why should our clients choose you?

I have been doing this for nearly 20 years and I have a love for what it is that I do, I am organized and methodical and after every event and I don’t mean to sound add a lesson when I say this but after every event the clients have one thing in common and they say “I’m sure glad we found you”❣️

On a separate note as a graduate of the Culinary Institute of America out of Hyde Park New York then also been trained in Germany by the same shift at Trane Wolfgang puck not to mention living in Hawaii and being trained by Chef’s over there like Sam Choy and working with Roy Yamaguchi I have a very extensive library of tools.
Thank you very much,
Chef Gregory Kalatsky

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Example requests

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Does the venue have a kitchen?

No - There is no kitchen available

What kind of event do you need catering for?

Rehearsal dinner on the beach

Which cuisine types would you consider?

American, I'm open to suggestions

Which type(s) of catering would you consider?

Family style

Which of the following do you need the caterer to provide?

Dinner, Drinks (non-alcoholic), Drinks (alcoholic)

What staff will you require with the catering?

Set up staff, Clean up staff

Approximately how many guests will you need catering for?

50 - 99 guests

What is the proposed date of the event?

Friday April 17th, 2020

Does the venue have a kitchen?

No - There is no kitchen available

What kind of event do you need catering for?

Happy Hour

Which cuisine types would you consider?

American, Asian, BBQ, Mexican

Which type(s) of catering would you consider?

BBQ, Cold buffet, Finger food/sandwiches, Mobile catering e.g. burger van, hot dog van, Tacos

Which of the following do you need the caterer to provide?

Finger food/canapes

What staff will you require with the catering?

Set up staff

Approximately how many guests will you need catering for?

100 - 199 guests

What is the proposed date of the event?

Thursday September 12th, 2019

Does the venue have a kitchen?

Yes - The venue has a kitchen

What kind of event do you need catering for?

Party - birthday

Which cuisine types would you consider?

Gluten free

Which type(s) of catering would you consider?

Lunch

Which of the following do you need the caterer to provide?

Lunch

What staff will you require with the catering?

No staff required

Approximately how many guests will you need catering for?

10 - 19 guests

What is the proposed date of the event?

Saturday September 14th, 2019

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Reviews

4.98/5.00

based on 16 reviews

The average rating for Bark Caterers in Irvine is 4.98, based on 16 reviews.

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