Chef Max Santiago of Tuyo - Biography
Max Santiago is originally from Florida, where he attended culinary school after serving in the United States Air Force. His pastry experience includes stints at the Peninsula Hotel in Beverly Hills, The Ritz-Carlton in Coconut Grove, and The Cove at Atlantis Bahamas. He was also corporate pastry chef for Chef Norman Van Aken’s three South Florida restaurants: Norman’s, Mundo New World Café, and Cary’s Fort at The Ocean Reef in the Florida Keys. There he was named StarChefs.com Miami Rising Star Pastry Chef, and was among the final 15 nominated for “Outstanding Pastry Chef” by James Beard Foundation in 2005.
He currently heads up the pastry department for The ONE Group at the Gansevoort Miami Beach and brand STK. Santiago also has created desserts for many of South Florida’s star chefs, including Allen Susser (Chef Allen’s and Paramount Grille); Dennis Max (Max’s Grille); and Mark Militello (Mark’s on Las Olas). In 2011 he left the hotel to take over as executive pastry chef for Tuyo (as well as for all the other food outlets at Miami Culinary Institute, of which Tuyo Executive Chef Norman Van Aken is director).