Andy Rodriguez

Coming Up

La Salle High School is the only school named in Andy Rodriguez’s record, but the professional track that followed shows a steady move through South Florida business. From 2006–2008, he served as assistant for Media Services Department at Miami Orthopedics & Sports Medicine Institute, an early position that gave shape to his operating background. From 2008–2010, he shifted into entrepreneurship as Chief Growth Officer and co-founder at iCarbon Design, then from 2010–2014 he worked as Marketing Director and Managing Partner at MORR Competition Wheels, where branding, leadership, and business development sat in the same frame. Since 2015, Andy has been co-founder, CEO and Board Member of The Salty Donut, where the title has remained constant. Over that span, the company has become the clearest expression of his career path: growth discipline applied to a food brand with public recognition and daily production demands.

Where They Are Now

The current focus is The Salty Donut in Miami, where Andy Rodriguez serves as co-founder, chief executive officer, and Board Member. The scale of the work is reflected in how he describes the team required to sustain it: “It takes a lot more than 1, 2 or 3 people to accomplish the level of innovation and quality in donuts that we’ve been providing our beloved city with for the past year and a half.”

Signature

The signature items linked to Andy Rodriguez are cream-filled cannoli doughnut, maple-bacon 24-hour-raised brioche doughnut, and brown butter cake doughnut. The naming does the work here: each one signals a specific format and a deliberate balance between recognizability and a more built-out kind of richness.

In Their Words “It takes a lot more than 1, 2 or 3 people to accomplish the level of innovation and quality in donuts that we’ve been providing our beloved city with for the past year and a half.”