A way to inhabit gastronomy

A CULINARY ARTS CONSULTANCY

At Octopus, we work with sound judgment and an operational lens, ensuring every decision in the kitchen stays true to the brand and its identity.

Stepping into someone else's shoes and jacket — that's the foundation of gastronomic coaching.

Rodrigo Ayala,

Culinary Director & Founder.

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We help brands launch, grow and thrive in South Florida

STRATEGIC ALLIANCE
WITH ARCS

A synergy between Mariano Albaine and Rodrigo Ayala / to drive fine dining projects in Miami

Our expansion isn't just a change of coordinates — it's the export of a methodology that turns the culinary vision into an impeccable operating system.

I discovered ARCS

🇺🇸

Octopus
Collaborator

DEBORAH DE CORRAL

Miami's dining scene demands this level of partnership.

Deborah's career is defined by Tigre Miami, her bistro serving Argentine-American cuisine — a concept deeply rooted in nostalgia for her home country. The restaurant has become a landmark in the area and a symbol of immigrant cuisine, recognized with awards from Michelin, Miami New Times, and Time Out.

Octopus' excellence lands in Chile.

Octopus Chile

STRATEGIC DIRECTION, INTERNATIONALLY BACKED

Two leaders who are consolidating the Chef Coach model in the region.

RODRIGO AYALA

RENZO TISSINETTI

A strategic alliance blending global vision with local execution to guide the evolution of projects.

From boutique hotels to the most exclusive rooftops in Santiago, we design operational and creative systems that guarantee a sophisticated and profitable experience.

Our
services .

Each gastronomic project that

Growing with purpose stems from a solid idea, a clear method, and a perspective that understands the craft as both art and strategy.

CHEF COACH

Front-of-house presence, active listening, and operational direction. We support the chef and manager in aligning goals, reviewing processes, and creating new proposals. A technical, human, and strategic approach.

BAKERY

AND PASTRY

Review and development of pastry and bakery products. Doughs, ferments, lamination techniques, and viennoiserie. We preserve the classics, but reinterpret them through a modern, exacting, and precise lens.

MENU CREATIVITY

Comprehensive menu design, techniques, and styles. We reshape the aesthetics, refresh processes, and develop new ideas together with the team.

COSTS & PURCHASING

We analyze real costs, purchases, suppliers, waste, and management systems. We optimize without sacrificing quality or experience. Profitability grounded in culinary judgment.

VEGGIE & VEGAN KITCHEN

Sustainable, modern offerings with real character. We develop veggie and vegan options that honor the place's flavor, aesthetic, and DNA. No empty formulas, no compromises.

GASTRONOMIC POP-UPS

Experiences designed from start to finish. Produced by our team, for 12 to 30 guests. 3- or 6-course menus, executed with precision and style.