The mathematician and AI expert who leaves it all behind to revive the Santa Lucía octopus eatery in Santiago

He earned his degree in Mathematics at the USC and moved to Madrid and Valencia to complete master's degrees in technology and artificial intelligence. For five years, José Gutiérrez Rodríguez, a native of Madrid, worked at a consulting firm with a friend. «Even though it was doing well, that chapter came to an end and, along with other friends from one of the master's programs, we launched another consultancy, through which we worked with major companies like Aena», he explains. But José admits he was still missing something to feel comfortable and happy. «I missed Santiago. I wanted to go back. Your homeland pulls you in strongly», he asserts.

Upon his return home, he made a complete turnaround in his professional career and left mathematics and AI behind to try his luck in the hospitality industry. At first, José worked with another restaurateur from Santiago who runs La Jefatura, which coincided with the opening of La Jefatura on Franco Street. «I was already thinking about a third location when I decided to leave the partnership and rethink my future». With barely any time to think about it, he heard the news that the Santa Lucía octopus eatery had closed. «It shut down in October 2025, and in March I went to check out the place», he comments. He took a month to crunch the numbers. «And in April I signed the lease. On May 1, we opened», he recalls.

He admits that during the first few days «we were rushed off our feet, and everything was chaotic, but little by little everything fell into place». José Gutiérrez wanted to give a fresh spin to the style of the pulpería, and although it essentially continues serving churrasco (grilled ribs) and octopus, he is adding other dishes, such as baby squid and unique croquettes with a spicy kick. «I'm clear that to stand out you have to make a strong bet on quality and customer service. The beef for the churrasco is prime; the pork, top quality; and you can't cut corners with octopus, it has to be the best. The prices are higher than before, but the quality is supreme, and I think customers appreciate that», José claims.

He reveals that one of the rules he follows «is something I learned from spending countless hours as a patron of bars and restaurants. I'm talking about customer service. You have to talk to them and make sure everything is to everyone's liking. What works for one person might not work for another, but then you swap out the dish. Word of mouth can be the best advertising, making or breaking a business», he points out.

The restaurateur notes that longtime patrons of Santa Lucía, including himself back in the day, «remind me that there used to be a fixed-price lunch menu, but I took it off because it doesn't fit with what I want to do. In any case, you can still eat for 15 euros. It depends on what you order».

José didn't leave math completely behind either. In fact, he admits that «here too you have to do a lot of calculations to keep the staff payroll going». At the new Santa Lucía, five people work on weekdays, and three more on weekends. «Among them, I am fortunate to count on Alejandro, who spent 17 years in the previous business. It's a real privilege and a huge support».

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