Jake O. Francis
CHEF & OWNER
Jake O. Francis is the chef-owner of Les Fetes Events. He and his family have lived, cooked, and farmed in Santa Barbara County for 10 years. 23 years prior, he cut his teeth in his hometown of Seattle, Washington, notably at the venerable French institution Le Pichet, working under the direction of Chef Jim Drohman. From there, he made his way to NYC, with stints at Cafe Cluny and Fatty Crab. He was the opening chef-de-cuisine at the Tribeca carriage house turned speakeasy, Smith & Mills.
It was at the Brooklyn stalwart, Marlow & Sons, that Jake was first introduced and captivated by true farm-to-table cooking. Long before it became the phrase du jour, Jake was part of a team that was tasked with a daily changing menu, based on utilizing the freshest seasonal vegetables and nose-to-tail butchery.
Through his contacts at Fatty Crab, Jake decided to venture down to Georgia to dive deeper into farming at Farm 255, a burgeoning forebearer of farm-to-table cuisine in Athens, GA. It was during these four years that Jake fell in love with farming, and started his own boutique pig operation, Pork Chop Hill.
In 2012, Jake and Amy (Jake’s former boss, then girlfriend, now wife) ventured to the west coast for Amy to pursue a career in horticulture in Santa Barbara County. Jake was raising pigs again as a consultant for a local grass-fed rancher, and soon thereafter started Valley Piggery, a follow-up to Pork Chop Hill. Jake cooked at various establishments such as Industrial Eats and Full of Life Flatbread, while supplying woodland-raised, heritage-breed pork to dozens of families and establishments throughout the Central Coast.
In 2014, Jake pivoted back from the field to the kitchen and began to build his catering company, with the inherited and somewhat baffling moniker, Valley Piggery. Over the past 10 years, Jake built his brand, focusing on local ingredients, elevated but rustic cuisine, and a professional, attentive, and poised team. Valley Piggery, now Les Fêtes Events, provides upscale catering for weddings, corporate events, winery celebrations, and the community at large.
Les Fêtes Famİly
Nicki Schock
Director of Operations AND Event Lead
Nicknames: Miss Nick, Nicole, Snickers, MADAME Boss
Nicki Schock began her tenure with us 7 years ago as a part-time server. Her attention to detail, organization, communication skills, patience, and leadership has led to her ever-expanding roles. She holds two crucial positions at Les Fêtes Events, including Director of Operations and Front of House Lead.
Nicki is integrally involved in every event, from the initial planning to ongoing communication to execution on the day itself. She leads the front-of-house team, ensuring thorough and seamless customer service. Nicki is the first and last point of communication, which she handles with aplomb. She has cultivated strong professional relationships with some of the area’s preeminent wedding and corporate planners, premier venue managers, and essential vendors.
When Nicki has time from her busy work life (she also spends time as a PTT at Cottage Country Clinic), she enjoys lounging with her cats and dog, organizing everything, wine tasting, trying to convince people with severe cat allergies that they don’t have them and they need a cat, dabbling in very professional animal photography, pondering soup season, and chilling down in general.
Danİel Motyer
Sous-Chef, Head of Culinary R+D
Nicknames: Dahn-yell (his actual name, but pronounced à la mode Française), DBM
I first met Daniel when he attended a Pig Butchery Workshop eons ago. He enjoyed it so much, shortly thereafter he came back to do the class again. I noticed his attention to detail, initiative, and overall enthusiasm for the class. He soon became a workshop assistant, and after one of the classes he was assisting on, he and I sat for a post-workshop drink at the bowling table at Eats.
His energy and passion for working in the culinary world was palpable. I encouraged him to follow that energy, and from there he became a part-time cook for VP. Then a more or less full-time lead cook, and then Sous-Chef. He is our longest tenured employee, and an indelible part of our operation, and we are lucky to have him. In the near future, the siren song of his homeland off the coast of Australia will beckon he and his husband across the Pacific for an extended stay. Until then, we look forward to his dedication, steady leadership and curious mind.
Daniel spends his free time working, and his hobbies include trivia nights, hot springs, schadenfreude, his chair, and keeping the garage tidy—despite Nathan’s best intentions. He lives in Lompoc with his darling Nayoncé and beloved Ginny, in a condo that he paid off in his twenties (geez, bro, chill).
Danny Wegner
Lead Cook and Good Vibes Ambassador
Nicknames: D-Dub, Dubby, Doublemint, Dubs
Danny came to us via our connection to his sister Whitney, after she and I started roasting pigs together one Labor Day weekend years ago. He had dipped his toes into restaurant work as a younger man, and has spent the last two years building his culinary chops in the Les Fêtes kitchen. Now our lead cook, Danny is an expert of the pack-out list (shout out to Cass!), so much so that when Daniel or I have to do it we get a little flabbergasted. He is mastering the 1’s and 2’s (see below), is a great team member, and is shrouded in positive vibes and good energy. He harbors incredibly dangerous and incendiary views on what constitutes a sandwich, such that mentioning them here would lead to irreversible tears in the fabric of society.
Danny spends his off-days working on the family ranch where he resides, dueling endlessly with Mother Nature. He is a huge fan of live music, and sometimes eats his age in oysters on his birthday. His hobbies include mug clubs, beaches, an annual cooking competition, lifestyle, and keeping it choice.
