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Salt Rocks | Bios.


Cody Diegel started making his culinary mark in Los Angeles in 2000, when he began working as a Sous Chef under Patina chef Joachim Splichal, and then as an Executive Chef at the renown Moomba in West Hollywood. Cody then went on to open the Hollywood hot spot Magnolia, travel Europe as a private chef for actress Joan Collins, and recently opened the upscale neighborhood foodie-destination, The Larchmont.

SALT has been producing events to the entertainment industry and Fortune 500 companies for over 12 years. SALT Catering goes above and beyond the norm to create a cutting edge experience with food, service and presentation. We understand the need for excellence and how to exceed the expectations of a VIP clientele. We never compromise quality, and we have a history of clients who continually use our services because of the personal touch we put into every event.





Tomas and Danielle have had a lifelong passion for food and hospitality. They have both traveled extensively throughout Europe and America in their culinary pursuits. Bringing their individual backgrounds together, their eclectic cuisine twists food concepts 180 degrees from the familiar to the exotic, from Latin, back to European.


Danielle has garnered many excellent reviews in notable periodicals such as The New York Times, Los Angeles Angeleno, Flaunt and InStyle magazines for her original, flavorful, and upscale cuisines.


Tomas  has  been  a  Caterer,  Executive  Chef,  and  Food Consultant for over 20 years. Nurturing an artistic eye, keen sense of style and command of excellence, he creates an unrivaled personal touch for each one of their clients. With Tomas heading the event, every aspect is taken care of with grace and ease.


Tomas and Danielle work with the most exclusive event planners in Los Angeles and New York, as well as with an elite clientelle, but will also show their appreciation for success by giving back to many charitable organizations. SALT is a marriage of undeniable passion, flavors and excellence, essential elements that make a truly successful event. There is no substitute for SALT.


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Sergio Ontiveros


With over 20 years of Food and Event project and client services management experience, Sergio Ontiveros has worked in Los Angeles, New York, London and Mexico, bringing a diverse perspective to small to large-scale events.


Highly accomplished catering/hospitality manager with experience handling logistics and preparing events from gatherings over 100 people.


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