Max Santiago's guest appearances

Max Santiago

Chat Chow TV (HD)

Restaurant Unstoppable with Eric Cacciatore

Pero Let Me Tell You

buckleUp! Podcast with Natalia Earle 

The Restaurant Expert Round-Up

Nina Compton

Steve Go Green

Paul DeMeza

Will Rivas

Stuart Cameron

Anna Robbins

Carrie Luxem

Dino Santonicola

Andrew Savoie

Brad Cecchi

Damien Watel

Lisa Astorga-Watel

Nick Bogacz

Kasey Anton

Tracy Vaught

OwlTail

Today I set down with the Award-winning Executive Pastry Chef Max Santiago. He is a native Floridian, where he attended culinary school after serving in the United States Air Force. He has been drawing and sculpting ever since he was able to hold a pencil, and looks at the pastry field as canvas that allows him to express his creativity. Chef Max is uniquely skilled with over 29 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels.In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success, drawing in huge crowds, and became a social media sensation!In September of 2019, Chef Max stepped into his next venture, a partnership that created Blueprint Cookie Company. A gourmet cookie company which focuses on chef made, small batch, craft cookies. They use the highest quality ingredients and genuine, warm hospitality is their main goal.Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open over 10 donut shops throughout different parts of the world. “The Donut King has returned” quoted from the May 2020 article in The Miami New Times, Chef Max has finally returned to his hometown and Native roots of South Florida! His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open this December. Buckle up! You can find Chef Max on IG @chefmaxsantiago @maxdoutdonuts @blueprintcookies and on www.maxdoutdonuts.comLet's connect! Subscribe to buckleUp! podcast and follow @nataliaearle on all social media platforms and on FB @thenataliaearleThis episode is brought to you by Island Mice www.islandmice.comTheme music written and produced by Jared Dylan @jdylanmusicPiano performance by Kevin Maddox @maddmaddox 

Today I set down with the Award-winning Executive Pastry Chef Max Santiago. He is a native Floridian, where he attended culinary school after serving in the United States Air Force. He has been drawing and sculpting ever since he was able to hold a pencil, and looks at the pastry field as canvas that allows him to express his creativity. Chef Max is uniquely skilled with over 29 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels. In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success, drawing in huge crowds, and became a social media sensation! In September of 2019, Chef Max stepped into his next venture, a partnership that created Blueprint Cookie Company. A gourmet cookie company which focuses on chef made, small batch, craft cookies. They use the highest quality ingredients and genuine, warm hospitality is their main goal. Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open over 10 donut shops throughout different parts of the world.  “The Donut King has returned” quoted from the May 2020 article in The Miami New Times, Chef Max has finally returned to his hometown and Native roots of South Florida! His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open this December. Buckle up!  You can find Chef Max on IG @chefmaxsantiago @maxdoutdonuts @blueprintcookies and on <a href="http://www.maxdoutdonuts.com/" rel="nofollow" target="_blank">www.maxdoutdonuts.com</a> Let's connect! Subscribe to buckleUp! podcast and follow @nataliaearle on all social media platforms and on FB @thenataliaearle This episode is brought to you by Island Mice <a href="http://www.islandmice.com/" rel="nofollow" target="_blank">www.islandmice.com</a> Theme music written and produced by Jared Dylan @jdylanmusicPiano performance by Kevin Maddox @maddmaddox

E96: THE MIAMI DONUT KING WITH MAX SANTIAGO (P.2)

Award-winning Executive Pastry Chef Max Santiago is a native Floridian, where he attended culinary school after serving in the United States Air Force. Chef Max is uniquely skilled with over 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels. In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success and notoriety drawing in massive crowds, and became a social media sensation! In September of 2019, Chef Max stepped into his next venture, a partnership that created Batch the Cookie Company. Batch has been thriving with great success since first opening its doors in The Flagler Village neighborhood of Ft Lauderdale. Batch location number 2 is soon to open in May 2021! Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open 9 donut shops throughout different parts of the world to include: Kuwait, Saudi Arabia, Toronto, Portugal, Orlando, New York, Washington State, Davie, and Miami. His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open by the end of this year! Check out Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less by Brian Tracy as mentioned in today's episode! Check out Meez as mentioned in today's episode! Show notes… Calls to ACTION!!!  Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!)  Favorite success quote or mantra:   "You become rich and successful just working in the kitchen, you need to become a good businessperson."   In today's episode with Max Santiago we will discuss:  Specialty bakeries Chefs don't taste their food enough Cooking as an art How it feels to be your own boss Bakery work is the best for work/life balance The importance of working in a hotel Employee retention Organization Don't be closed-minded Social media Collaboration  Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.  P&amp;G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&amp;G Professional's solutions and services.  At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!    Knowledge bombs  Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  Quality of my product, I set trends instead of follow them   What is your biggest weakness?  Perfectionist   What's one question you ask or thing you look for during an interview?  Look for what I cannot teach, like personality   What's a current challenge? How are you dealing with it?  Myself, good attitude ALWAYS   Share one code of conduct or behavior you teach your team.  Work smarter, not harder   What is one uncommon standard of service you teach your staff?  Be open with your entire staff   What's one book we must read to become a better person or restaurant owner?  Setting the Table by Danny Meyer  GET THIS BOOK FOR FREE AT AUDIBLE.COM    What's one thing you feel restaurateurs don't know well enough or do often enough?  Working and knowing every station, happy workers make your product and customer service better   Name one service you've hired  Gables Delight: small, local jammer   If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?  Be a good person with a good heart and be generous Be a good cook Put time into the right relationships    Contact info: Social handles: @chefmaxsantiago OR @batchcookieco Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Maximo Santiago for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Award-winning Executive Pastry Chef Max Santiago is a native Floridian, where he attended culinary school after serving in the United States Air Force. Chef Max is uniquely skilled with over 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels. In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success and notoriety drawing in massive crowds, and became a social media sensation! In September of 2019, Chef Max stepped into his next venture, a partnership that created <a href="https://www.batchcookieco.com/" rel="nofollow" target="_blank">Batch the Cookie</a> Company. Batch has been thriving with great success since first opening its doors in The Flagler Village neighborhood of Ft Lauderdale. Batch location number 2 is soon to open in May 2021! Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open 9 donut shops throughout different parts of the world to include: Kuwait, Saudi Arabia, Toronto, Portugal, Orlando, New York, Washington State, Davie, and Miami. His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open by the end of this year! Check out <a href="https://amzn.to/3gxNarM" rel="nofollow" target="_blank">Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less by Brian Tracy</a> as mentioned in today's episode! Check out <a href="https://www.getmeez.com/unstoppable" rel="nofollow" target="_blank">Meez</a> as mentioned in today's episode! Show notes… Calls to ACTION!!! <ul> <li>Join <a href="https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&amp;utm_source=manual" rel="nofollow" target="_blank">Restaurant Unstoppable Network</a> and connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href="https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og" rel="nofollow" target="_blank">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href="https://www.facebook.com/groups/493649961457862/" rel="nofollow" target="_blank">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> Favorite success quote or mantra: <ul> <li> "You become rich and successful just working in the kitchen, you need to become a good businessperson." </li> </ul> In today's episode with Max Santiago we will discuss: <ul> <li>Specialty bakeries</li> <li>Chefs don't taste their food enough</li> <li>Cooking as an art</li> <li>How it feels to be your own boss</li> <li>Bakery work is the best for work/life balance</li> <li>The importance of working in a hotel</li> <li>Employee retention</li> <li>Organization</li> <li>Don't be closed-minded</li> <li>Social media</li> <li>Collaboration</li> </ul> Today's sponsor: <a href="https://www.7shifts.com/unstoppable" rel="nofollow" target="_blank">7shifts</a> is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get <a href="https://www.7shifts.com/unstoppable" rel="nofollow" target="_blank">3 months, absolutely free.</a> <a href="http://https//www.7shifts.com/unstoppable" rel="nofollow" target="_blank"></a> <a href="http://bit.ly/3bQkWnf" rel="nofollow" target="_blank">P&amp;G ProfessionalTM</a> offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit <a href="http://www.pgpro.com" rel="nofollow" target="_blank">www.pgpro.com</a> for the latest information about P&amp;G Professional's solutions and services. <a href="http://bit.ly/3bQkWnf" rel="nofollow" target="_blank"></a> At <a href="http://popmenu.com/unstoppable" rel="noopener nofollow" target="_blank">Popmenu</a>, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! <a href="https://get.popmenu.com/lp/unstoppable" rel="nofollow" target="_blank"></a> Knowledge bombs <ol> <li>Which "it factor" habit, trait, or characteristic you believe most contributes to your success? <ul> <li>Quality of my product, I set trends instead of follow them</li> </ul> </li> <li>What is your biggest weakness? <ul> <li>Perfectionist</li> </ul> </li> <li>What's one question you ask or thing you look for during an interview? <ul> <li>Look for what I cannot teach, like personality</li> </ul> </li> <li>What's a current challenge? How are you dealing with it? <ul> <li>Myself, good attitude ALWAYS</li> </ul> </li> <li>Share one code of conduct or behavior you teach your team. <ul> <li>Work smarter, not harder</li> </ul> </li> <li>What is one uncommon standard of service you teach your staff? <ul> <li>Be open with your entire staff</li> </ul> </li> <li>What's one book we must read to become a better person or restaurant owner? <ul> <li><a href="https://amzn.to/3esCJ6d" rel="nofollow" target="_blank">Setting the Table by Danny Meyer </a></li> <li>GET THIS BOOK FOR FREE AT <a href="http://audibletrial.com/unstoppable" rel="nofollow" target="_blank">AUDIBLE.COM </a></li> </ul> </li> <li>What's one thing you feel restaurateurs don't know well enough or do often enough? <ul> <li>Working and knowing every station, happy workers make your product and customer service better</li> </ul> </li> <li>Name one service you've hired <ul> <li><a href="https://www.gablesdelight.com/#/" rel="nofollow" target="_blank">Gables Delight</a>: small, local jammer</li> </ul> </li> <li>If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? <ul> <li>Be a good person with a good heart and be generous</li> <li>Be a good cook</li> <li>Put time into the right relationships</li> </ul> </li> </ol> Contact info: Social handles: @<a href="https://www.instagram.com/chefmaxsantiago/" rel="nofollow" target="_blank">chefmaxsantiago</a> OR @<a href="https://www.instagram.com/batchcookieco/" rel="nofollow" target="_blank">batchcookieco</a> Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, <a href="https://itunes.apple.com/us/podcast/restaurant-unstoppable-eric/id834368356?mt=2" rel="nofollow" target="_blank">please leave an honest review for the Restaurant Unstoppable Podcast on iTunes</a>! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on <a href="https://itunes.apple.com/us/podcast/restaurant-unstoppable-eric/id834368356?mt=2" rel="nofollow" target="_blank">iTunes </a>to get automatic updates. Huge thanks to Maximo Santiago for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

795: Max Santiago Executive Chef/Founder of Batch Cookie Company

The only thing better than celebrating bourbon month with your favorite classic bourbon cocktails is celebrating bourbon month with donut holes spiked with your favorite classic bourbon cocktails, which is why we've joined forces with Miami's first craft donut shop The Salty Donut to bring our favorite boozy holiday to sweet life and because, well, who doesn't love boozy desserts? The fun starts this Friday with Jim Beam's® Old Fashioned spiked Donut Holes — that's right, old fashioned spiked donut holes — and continues every week through September with a different bourbon and libation. On the menu? Basil Hayden's® Bourbon Apple Crisp; Maker's Mark® Sazerac; and A Knob Creek® Manhattan. If you're a Salty Donut fan (join the club), then you'll want to watch the behind the scenes video of master donutier and executive chef Max Santiago making the Jim Beam® old fashioned donut hole, and then get to either the airstream in Wynwood, pop-up at the Confidante, or Uber Eats it sometime this weekend before they sell out.

The only thing better than celebrating bourbon month with your favorite classic bourbon cocktails is celebrating bourbon month with donut holes spiked with your favorite classic bourbon cocktails, which is why we've joined forces with Miami's first craft donut shop <a href="https://saltydonut.com" rel="nofollow" target="_blank">The Salty Donut</a> to bring our favorite boozy holiday to sweet life and because, well, who doesn't love boozy desserts? The fun starts this Friday with Jim Beam's® Old Fashioned spiked Donut Holes — that's right, old fashioned spiked donut holes — and continues every week through September with a different bourbon and libation. On the menu? Basil Hayden's® Bourbon Apple Crisp; Maker's Mark® Sazerac; and A Knob Creek® Manhattan. If you're a Salty Donut fan (join the club), then you'll want to watch the behind the scenes video of master donutier and executive chef Max Santiago making the Jim Beam® old fashioned donut hole, and then get to either the airstream in Wynwood, pop-up at the Confidante, or Uber Eats it sometime this weekend before they sell out.

Max Santiago / The Salty Donut / Bourbon Month