With nearly 30 years of experience in the construction industry and recent entry into the auto repair business, Salt & Ash’s owner Armando Velazquez takes the things he’s learned in his other careers and apply them to his first restaurant.
He believes that dedicated, hard work is the key to success and that being a good leader is just as important as surrounding yourself with the right people to work with.
Armando most enjoys the days when the restaurant is full of families, couples and friends having a great time.
Chef Cody Storts has worked with nearly 30 restaurant concepts in Southern California and Texas. Focused on using the best ingredients and classic techniques in a fun and approachable way, Cody creates cuisine that plays on the entire palate, and for which there are few comparisons.
The Fullerton native moved to Texas as a child before finding his way back to Orange County in later years. He had a background in theater and front-of-house restaurant experience when he enrolled in Le Cordon Bleu in Pasadena in 2004. That same year he went to culinary school he underwent gastric bypass surgery, putting him in a unique position—he needed to taste the food, but no longer had the room in his stomach to eat full plates or large tastings. This quandary shaped his theory on food—to pack as many flavors into one bite as possible.
He’s used his expertise to launch several successful concepts and catering ventures in Orange County and beyond. He’s currently Executive Chef at Salt & Ash in Placentia, focusing on his unique approach to New American cuisine.