Our People
THOMAS NELSON
President & Founder
thomas@capayvalleyfarmshop.com
Thomas arrived in the Capay Valley some decades ago with a hankering to farm. Between short stints at diversified, organic farms, he realized his passions and skills for sustainable food systems were best applied to projects and organizations that build community and connect people through local food — leaving the growing of plants to his heroes, the farmers who feed us all.
Thomas started Capay Valley Farm Shop as a shared community venture to connect local farmers and ranchers to regional customers, supporting agriculture in this amazing slice of Northern California.
WESLEY FLOWERS
Operations Manager
Wesley spent his formative years in Yolo County. After graduating from Davis Senior High School he went on to study Mechanical Engineering at San Diego State University. Wes eventually decided to move back to Northern California where his interest in health led him to the world of food and agriculture.
Wesley worked in the wholesale flower industry for three years prior to joining the CVFS team. He enjoys exercising, traveling, riding his Harley, and exploring California’s State and National Parks.
JAY PEACOCK
General Manager
Jay is a seasoned chef with a diverse high-end culinary background, having honed his craft in the vibrant food scenes of San Francisco, California, and Winters, California. With 10 years of experience in the culinary hub of San Francisco and an additional four years in Winters, he brings a wealth of expertise to the table. His culinary journey led him to discover the delights of Capay Valley Farm Shop, eventually becoming a customer.
Hailing from Southern Oregon, Jay developed a deep appreciation for farm-fresh ingredients during his younger years spent on his family’s livestock ranch. This upbringing instilled in him a profound respect for quality and authenticity in food.
Beyond the kitchen, Jay is a multifaceted individual with a passion for music, particularly drumming, and a penchant for tequila. As a touring musician, he finds inspiration in different cultures and cuisines, enriching his culinary repertoire. Additionally, Jay thrives on collaborating with fellow chefs and restaurants, offering his expertise in menu development and showcasing his affinity for locally sourced ingredients.
With a blend of culinary artistry, musical creativity, and a love for community collaboration, Jay hopes to continue to make a mark in the culinary world, creating memorable experiences for diners and fellow chefs alike.
NICOLE PERONTO
Purchasing Manager & AR/AP Specialist
Nikki's love affair with produce began one sultry night in Pismo Beach. The tide was going out, and she walked slowly down through the wet sand toward the moonlit water followed only by the melodic strains of street performers arguing over a piece of chicken. There, ankle-deep in the life-giving ocean, she spied a lonely rutabaga gazing longingly at the waves as though searching for lost truths in the infinite sea. Struck by the poetry of the moment, she impulsively invited the rutabaga to a small cafe, and over a bottle of wine, they cemented their spiritual bond.
Now, years later, Nikki works tirelessly to help other lonely vegetables find companionship and community in some of the finest kitchens Northern California has to offer.
JAKE MARKS
Sales Manager
Jake's entrance into the food world started with a modest goal to become the most popular guy at the Farmers’ Market. Falling in love with California's bounty, he followed the crumbs into the kitchen on Ron's Pit Stop BBQ Food Truck and then at the Michelin starred kitchen of Mourad in San Francisco. He got a taste for the rigor of professional kitchens and the balancing acts of business and cooking that chefs take. Combining this culinary exposure, with six years of sales experience, his goal with CVFS is to help Chefs source the best quality product and help them create a purchasing routine that supports the Capay Valley's growers.
You can find Jake chatting up vendors (or working for them) at Bay Area farmers’ markets, throwing the world's tardiest dinner parties, or cycling around the city with edible flowers hanging out of his backpack.
Our Board
April Word, Barbara Gemmill-Herren, Brian Collentine, David Mancera, Dru Rivers, Thomas Nelson