At an early age, Executive Chef of Elegant Events Catering, Inc., Jacques Hayes fell in love with the culinary arts. He credits this passion to growing up in his mother's kitchen, attending culinary school, watching cooking shows on TV, and reading many cookbooks.
Recognizing the value of a formal culinary education, Chef Jacques attended the California Culinary Academy in San Francisco and graduated with honors.
After graduation, Jacques accepted a Chef's position for the Native American Indian co-ed House at Stanford University on the contingency that he be allowed to use their kitchen for his own catering company, La Bonne Vie, "the good life". In May of 1994 he purchased Elegant Events Catering, a 17-year-old company with a small but steady client base.
Chef Jacques' experience covers a broad span. In addition to teaching numerous cooking classes, he has worked in restaurants, country clubs, and catering companies, as well as a stint as food stylist for Tri Star Motion Pictures. Jacques also served six years as Executive Chef for the international publication “Epicurean Magazine” and previous to that, the same title for the “Food and Beverage Journal”, a California trade magazine.
Recently, Chef Hayes accepted invitation to be a member of the advisory board at The Professional Culinary Institute, sitting along side of some of our nations leading culinary visionaries. http://www.pcichef.com Chef Jacques also teaches weekend hobby classes as well as corporate team building events at the school.
Being of French descent, Jacques has been fortunate enough to travel to Europe on several occasions as well as numerous other international destinations such as the Middle East, the Caribbean, Mexico, the South Pacific, Canada and most of the United States. On these journeys, he was able to sample some of the world's finest cuisine, the source of his ability to capture the authenticity of regional flavors. Jacques strongly believes in using the finest, freshest ingredients and serving generous portions all with special attention to presentation. "I feel fortunate to be a chef in Northern California where I have access to a wide variety of outstanding local products that include wine, produce, cheese, meat, herbs and seafood. What my team does with these products is what sets us apart from our competition.”
Business Manager/Customer Relations/
Angie Hermoso brings many hats to the table for Elegant Events Catering. With more than two decades experience in accounting, Angie is in charge of all corporate finance including accounts payable and receivables. In addition to these duties, she also acts as the Employee Relations manager as well as the happy voice you may hear on the phone taking your food order.
Additionally, you just may find Angie captaining the service staff at a weekend wedding or event. No matter which hat she is wearing, her skill, dedication, and positive attitude is truly appreciated by our customers, co-workers and just about anyone she comes in contact with.
Corporate Sales Manager
Joanna Brings many years of Catering sales and Customer Service to Elegant Events. Clients praise her attention to detail and “can do” attitude.
Catering Operations Manager
Stephane has been with Elegant Events for the better part of a decade. His assets include his ability to create breathtaking buffets, flawless event management and unparalleled customer satisfaction. Owner and Executive Chef Jack Hayes has called Stephane “The best all around caterer this valley has ever seen”.
Stephane also possesses many culinary degrees from his native France including the fine art of Pastry making.
Hailing from Long Island New York, Vincent exudes pure passion for the culinary arts.
He brings this enthusiasm to work every day.
With more than 20 years of experience, Vincent began working in his families establishments including restaurants and catering. He honed his catering abilities in one of NYC’s finest catering corporations and then moved on to one of the nation’s busiest food service destinations, The Brown Derby at Orlando’s Disney World. “Vinnie” then headed west and was employed by a fine Peninsula catering company before making his way to Elegant Events Catering Inc. to begin his tutelage under Chef Jack Hayes
Lead Line Cook
Working his way through the kitchen ranks, Jeffery began his career with Elegant Events in 2005 as our dishwasher. He soon progressed to the pantry making salads and sandwiches. Jeffery then mastered the art of baking our famous Jumbo cookies and bar pastries. Now he is manning the sauté pan learning all of Elegant Events fine recipes for your pleasure, all while managing quality control in the garde manger department