Propreitor

Nominated Entrepreneur of the Year by Nesbitt Burns and the Bank of Montreal for 1999, Mohanjit (Mosh) Chug, owner and operator of Catering By Gregory's takes great pride in his work. Mr. Chug was born in New Delhi India on January 19, 1957. He immigrated to Canada in 1969 with his family and they settles in the Greater Toronto Area. Mr Chug began his journey as an entrepreneur at the age of 11, with extensive paper routes and canvassing for the Toronto Star.
In 1972, Mr. Chug embarked on his career development in the food and beverage industry, working part-time while attending school. Mr. Chug's experience working through all levels from dishwasher to Restaurant Manager would prepare him for his future endeavours.
In 1978, Mr. Chug graduated from McMaster University with a BA in Economics and began work as Junior Accountant. However, the desire to connect with people and the variety of challenges presented daily in the food service industry lured him away from a desk job.

1979-1980 Managing Partner: Pizza Pizza Franchise

1980-1981 Assistant Manager, Obies Restaurant, Etobicoke

1981-1984 Manager, Obies Restaurant, Etobicoke

1984-1986 Owner/Operator: Duddley's Family Restaurant, Brampton

1986-1990 Managing Partner: Chicken Thief Restaurants, Toronto, North York, Markham

1990-1993 Manager, Embers The Banquet Specialists, Scarborough

1993-1995Owner/Operator: Gregory's Deli and Restaurant, Brampton

1995- Present Owner/Operator: Catering By Gregory's, Brampton

Mosh Chug

Proprietor

Chef Profile

Apprenticing at the renowned Regal Constellation Hotel under distinguished European & Canadian Chefs, David quickly realised his passion for the art of cooking. Catering for thousands instilled David with attention to detail, concept of timing and the ability to transform a simple ingredient into something delectable.

Upon completing his apprenticeship David moved on to the very reputable "Auberge Du Pommier" in Toronto, where he further heightened his skills in taste and artistic presentation. His journey continued to the classy French Bistro "Crush Wine Bar" also in Toronto, where as Sous Chef he honed in on another level of the food industry. David's skills & experience took him out of the city to the Mill Croft Inn & Spa in Alton where he excelled at his Sous Chef position, preparing him for his next role at Orange Tree Fine Catering, and then Catering by Gregory's. As Executive Chef at Catering by Gregorys, David brings his knowledge, experience and passion for food.

David's casual yet elegant approach to food creates innovative and diverse recipes. From large corporate functions to small intimate dinners David has created menus suited to all. David looks forward to working with all potential clients and customizing your menu.

David believes in an Organic and Natural life style. Here at Catering by Gregory's we obtain the freshest available local products. We also believe strongly in helping with the environment and leaving the "smallest carbon footprint".

"Let Food Be thy Medicine, Let Medicine Be our Food" Hippocrates

David Howie

Executive Chef