Meet the Joy Maker: Cheri Nagle

Pure Joy
Oct 31
2 min read

"I really feel honored and proud to be working with Pure Joy!"

Cheri Nagle MVP — Cheri and Boz (the cutest!) at the beach

Joymaker MVP Employee of the Season, 2025 Cheri, Cheri, Cheri - we all cheer for Cheri! We applaud her as one of our top event professionals who represents everything that Pure Joy stands for: dedication to service and food, always smiling, jumping in with her can-do-anything attitude and our clients absolutely adore her. It is not uncommon to see her front and center leading the charge, ensuring every detail is handled with her seasoned experience. Again, this year she was a stand-out available rain or shine to handle the best, the hardest, and is even our #1 follower on social media showcasing her passion and dedication to everything we do.

It comes as no surprise that Cheri Nagle stands as a true example of excellence. Her positive spirit and unwavering commitment to hospitality make her an invaluable part of our team (a HERO!), and she’s more than deserving of this well-earned and long overdue recognition as our MVP Employee of the Season!

How long have you been in the hospitality industry & where have you honed your skills? I have been in the hospitality industry off and on for over 30 years, including 5 seasons with Pure Joy. My first job after I moved to Santa Barbara was at Stearns Wharf Vintners (now Deep Sea Tasting Room) where I met my partner Joann of 32 years. I also worked as an event coordinator at the Paso Robles Inn for a couple of years and was even a wedding dj with Music By Bonnie for about 15 years. In fact, that's when I first learned of Pure Joy and remembered how wonderful they were to work with.

What is the culture at Pure Joy?

A strong sense of camaraderie and passion for bringing the joy!

What do you contribute to events (beyond truly exceptional cuisine 😉?

When it comes to bussing, I know to look for glasses in not so obvious places. In fact, I can spot a glass in the grass 100 yards away.

What’s your favorite part of your work?

Aside from the people and yummy food, I enjoy working at the different venues, especially the private estates one wouldn't normally have access to.

If you were a food dish, what would you be and why?

Artichoke bottoms, because I'm a little nutty and full of fiber, with just the right amount of cheese and zest. And I would be so adored at Pure Joy events!