Our Team

Darren Diaz | Owner

Darren is a third-generation owner of Olympia Catering. While growing up in the bakery, he learned the ins and outs of the business and his passion began to grow for the industry, employees, and customers. Darren briefly left the business to attend school at Cornell University and to gain more experience by working in the food service division at Continental Airlines. In 1993 Darren took over the majority ownership from his father, Joseph Diaz, and began to build the events business of Olympia. Darren has an incredible depth of food knowledge and design, and draws inspiration from his other passion – traveling around the world.

Sherri Salsbury | Catering Sales Manager

Sherri has been working for Olympia Catering for more than 10 years and manages our event staff and off-premise catering. Sherri has a passion for creating dazzling events and loves working with each client to achieve their vision. In her free time, she enjoys spending time with her family, her animals, and crafting.

Nancy Cotto | Catering Sales Manager, Museum of Fine Arts

Joining the Olympia team more than 17 years ago, Nancy has worked in various catering sales positions with the company. Currently, Nancy manages all of the corporate and social events at the Museum of Fine Arts in St. Petersburg. Nancy is very customer service oriented and holds her team to the highest quality standards. With each event, she leads the team to exemplify the premier event venue in the bay area with unparalleled service and quality.

Lisa Green | Executive Assistant and MFA Café Curator

Lisa wears many hats at Olympia and has been working with our crew for more than 15 years. She currently serves as the executive assistant and also manages the MFA Café, the restaurant at the Museum of Fine Arts that is operated by Olympia Catering.

Luke Yost | Executive Chef



Luke grew up in his family’s restaurant in upstate New York learning everything the food and beverage industry had to offer. After realizing his passion for the culinary arts, Luke decided to pursue his passion as a profession, and chose to further his education at Johnson and Wales University in Providence, Rhode Island. After graduating with a bachelor’s degree in Culinary Arts and Food Service Management, Luke was hired by Ocean Properties were he pursued operations in banquets, catering, and full-service resort outlets across hotel properties on the East Coast. 

Before he was working with Olympia, Luke held the Executive Chef position with The Venetian Golf & River Club in Venice. Luke is always excited to explore new culinary trends and flavors, and his love of cooking keeps him passionate about the industry!



2201 N. Howard Ave. Tampa, FL 33607