story
From Tinta y Café
to TIN TIN
TIN TIN is the next chapter in a story that began in 2005 with Tinta y Café, a beloved Miami coffee shop known for its cozy atmosphere, Cuban flavors, and expertly crafted coffee. Born as its “big sister,” TIN TIN brings that same sense of warmth and community to a larger, more ambitious stage in the vibrant heart of Little Havana.
At TIN TIN, the menu celebrates the richness of Cuban cooking while weaving in refined French and Italian influences. From breakfast to lunch and dinner, each dish is designed to feel familiar yet elevated, honoring tradition while embracing creativity. A carefully curated wine list and inventive cocktail program complete the experience, inviting guests to linger, from happy hour to late evening.
With a vibrant atmosphere, a focus on high-quality ingredients, and a deep respect for Miami’s diverse culinary identity, TIN TIN aims to be a true gathering place for locals and visitors alike, a restaurant where Miami cuisine is not just served, but interpreted, shared, and celebrated.
the People Behind the Flavors
Chef/OWNER Sachi statz
Sachi began her culinary journey at a young age. Growing up at Tinta y Café, she experienced firsthand what it was like to work in a restaurant, which inspired her to pursue a culinary career at the Miami Culinary Institute. While studying and working, Sachi secured an internship at El Celler de Can Roca, a three-Michelin-star restaurant. There, she learned to adapt Michelin-level service and attention to detail to the fast-paced daily life of Tinta y Café and was also exposed to molecular gastronomy. Bringing that knowledge back home, she was able to experiment with nostalgic flavors from her childhood, Miami ingredients, and the city’s cultural melting pot.
All of these influences were key in developing the Tín Tín menu alongside her culinary partner, Víctor Santos. Together, Víctor and Sachi immersed themselves in what they call “Miami cuisine.” By enriching local flavors with French and Italian techniques, they created the menu that makes Tín Tín the kind of Miami neighborhood restaurant everyone will grow to love.
Chef/owner Victor Santos
Chef Víctor Santos emerged on the Miami culinary scene two decades ago after graduating from the Art Institute of Fort Lauderdale and quickly made his mark working alongside renowned chefs such as Norman Van Aken and Douglas Rodríguez. He later refined his craft in New England at the famed Clarke Cooke House under his mentor, Chef Ted Gidley, where he deepened his appreciation for local cuisine combined with classic French techniques.
Back in South Florida, he served as Executive Chef at Tuyo, one of Miami’s top restaurants atop the Miami Culinary Institute, playing a key role in connecting culinary students with industry professionals and cooking for celebrity chefs and heads of state. For the past five years, he has overseen the Culinary Operations at Tinta y Café, a beloved Miami institution with locations in Coral Gables and Miami Shores. As Chef Partner at Tín Tín, Chef Santos channels his experience into what he calls Miami cuisine: classic dishes that are staples of Miami restaurants, reimagined with his unique approach, prioritizing quality and affordability for both locals and visitors.
the team Behind tin tin
Carlos Santamarina Coffee Program / Owner
Carlos Santamarina was born and raised in Miami, where his passion for coffee and cooking began to take shape. His father, Rafael Santamarina, was one of the founders of Tinta y Café, a café that continues to inspire Carlos in his work today.
A self-taught cook with a deep love for coffee, Carlos has created a wide variety of sandwiches and is currently developing a new coffee roast, Rafa’s Blend, in honor of his father’s legacy.
Malu Statz CoO / Owner
Malu Statz is an experienced operations leader and dedicated academic in the field of education. For the past 20 years, she has overseen daily operations, finances, staff development, and long-term strategy at her family’s restaurant, Tinta y Café, helping it become a beloved community institution known for its warm hospitality and consistent quality. Today, Malu focuses on blending hands-on leadership with research-based approaches that strengthen both organizations and the communities they serve.
