After nearly nine years in their business partnership, they decided to sell the business and part ways. They sold the business to Robert Basuino. Bob and his father Frank did most of the cooking for Elegant Events, retaining the small family style operation that the ladies had created. Bob and his staff were quite adept in creating beautiful weddings and private engagements while continuing service to the corporate world. Constant high stress finally convinced Bob to sell the business.
In the summer of 1994, Jacques Hayes, owner of La Bonne Vie Fine Catering and fairly fresh out of culinary school, took his visions of grandeur and purchased the company from Mr. Basuino. Elegant Events existed in a 2900 square foot building in an industrial section of Campbell, California. It consisted of a freestanding kitchen with two offices and storage rooms. The sale came with minimal equipment and one delivery van. Over the next four years, Chef Hayes and his staff took Elegant Events to new heights creating a top of the line fine catering company with a strong local reputation, and increased the sales by more than four times over.
During the summer of 1998, the trustees of the San Jose Elks Lodge approached Chef Hayes. They were looking for a caterer to take over the lease of their 12,000 square foot grand ballroom and 3,000 square foot kitchen. They had selected twenty of the South Bay's most respected catering companies to interview. They went to several of their catered events and countless tastings. In the end, they selected Elegant Events as their top choice.
After long negotiations, Elegant Events Catering Inc. had moved into its new home at the San Jose Elks Willow Glen address where they had conducted business for five years.In February of 2004, Chef Hayes decided it was time to move away from this aging facility and build his own brand new kitchen. The corporation took lease on a vacant building on The Alameda in San Jose and began construction of Elegant Events new home. During this construction phase, they rented a temporary kitchen in the warehouse district of South East San Jose. The new kitchen was completed in December of 2004. Staff has never been happier and they have been operating in their new, state of the art facility ever since.