Our story

At Chef Gregory’s, we craft food that honors the rich tradition of Southern cooking and the many influences gathered in a lifetime dedicated to cuisine. Our journey began with a childhood passion ignited by the flames of the kitchen, and grew through rigorous training and hands-on experience.

With a focus on barbecue pork and chicken, we blend Pacific Rim influences with the time-honored traditions of Memphis-style barbecue. Our work has been tested on the grand stage of the Memphis in May World Championship Barbecue Cooking Contest, where our team has garnered numerous accolades, including grand champion titles.

Our mission is simple yet profound: integrity, consistency and quality in every dish we create.

Gregory S. Kalatsky is a graduate of the Culinary Institute of America, Hyde Park, New York. His studies and training have taken him around the world, into kitchens with some of the world’s best chefs, trained by Certified Master Chefs, Certified Master Pastry Chefs and Culinary Olympic team members.

His long experience as a consultant has developed techniques to oversee restaurants with a successful approach. He continually strives to achieve, making a dream a reality.