In 1972 Patrick began his culinary career in LYON, FRANCE, in a One Michelin Star restaurant, he became the Chef de cuisine and was awarded a Second Michelin Star.

Chef Farjas was sent by Jean Troisgros to work for renowned three Star Michelin Master Chef Roger VERGE at “Le Moulin De Mougins” through three seasons.

In 1980 VERGE sent Chef Farjas to the bay area as Executive Chef for L’Omelette in Palo Alto.

1990 to 1996, Executive Chef at the Basque Cultural Center in South San Francisco.

1996 to 2000 Executive Chef at the favorite of Silicon Valley Executives “The Plumed Horse” in Saratoga.

2000 to 2004. Executive Chef for the famed Olympic Club at “Lakeside”.

2004 to 2009 Chef De Cuisine/Instructor at the California Culinary Academy “Cordon Bleu “Program.

2004 to Present Executive Chef at Day Break Gourmet Restaurant and Catering in San Carlos.

Chef Farjas works at 25 charities for children every year, and is involved in The Scottish Rite Speech therapy Clinic as well as the Sacramento Shriners Hospital and Research Center, The March of Dimes, and Rivers of Chocolate in Saratoga.

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Dana Hoover, Chef/Owner
Events Coordinator

Dana is a Dale Carnegie Graduate as well as Instructor and a  Member of the Club Culinaire of French Cuisine from Los Angeles since 2002. She trained under French Master Chef Patrick Farjas One of the few French Master Chef’s in the world. (only 4 in Northern & 4 in Southern California).

The first important event Dana participated in was in 2003 at the Kodak Ballroom in Los Angeles “Cooking with the Masters” for the March of Dimes. The Maîtres Cuisiniers de France partnered with the March of Dimes for almost a decade and raised over 4 Millions Dollars between the US and France, bringing up people’s generosity.

In 2004 Dana became the proud Chef/Owner of Day Break Gourmet Café, Catering and fine dining in San Mateo. Dana catered for small parties as well as other events, serving over 1800 people. She was also in charge of the “Bastille Day” 14th of July celebration from 2007-2008 and 2009 for the Chevaliers of the Tastevin of the Silicon Valley Chapter. (Getting married to Chef Patrick Farjas in 2010 made it impossible to do this event; and won’t be possible in 2011 due to the Bastille Day Dinner at the James Beard House in New York City).
   
Dana’s business was, and still is, very exclusive; no publicity needed only word of mouth—the food and event organization speak for themselves; that is why she caters to so many Silicon Valley Personalities, Celebrities & Politicians.

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