Gaspar started his career at the age of 12 working at the family owned deli-restaurant in Little Italy, New York. In 1969, he began as a prep cook for Casa di Bafi in San Diego, owned by one of the San Diego Chargers. Following that, he worked as a Sous Chef at the Sheraton Hotel at the waterfront in San Diego, and later moved to the Sheraton Hotel in Los Angeles.

In the early 1970s, Gaspar served in the United States Army as a personal chef for Major General Ross Levits. While in the Army, he received first place in a recipe contest. Additionally, he won second place in a San Diego Cook-off with a seafood pasta dish.

Gaspar has also worked all over the world for Bumble Bee Canners as a chef on the Margaret L 2000 ton tuna vessel.

Since 1984, Gaspar has held the position of Executive Sous Chef of the Sardine Factory, under the direction of Bert P. Cutino. While taking vacations in Italy throughout the years, Gaspar has worked at the Grand Hotel in Palermo, Sicily assisting a cousin who is the chef.

Gaspar graduated in 1973 from the Ft. Robert E. Lee Cooking Academy in Petersburg, Virginia and later attended the San Diego Sheraton Culinary Apprentice Program in San Diego, graduating in 1976.

Gaspar was chosen as the Chef for an Italian themed fund raiser for Pete Wilson when he was the Mayor of San Diego. He participated at the American Kidney Federation Celebrity Chef fund raiser in Texas in 1999 under the direction of Bert Cutino and has donated many hours as chef for various functions on the Monterey Peninsula.

Memberships include Le Toques Blanches; American Culinary Federation, as well as the Sicily Chef Association in Alcamo, Sicily.