About
Refined, yet relaxed.
At Pulpo & Co. we believe the most meaningful dining experiences feel effortless — thoughtful food, genuine hospitality, and moments meant to be shared.
Our Team
What started between two people through shared meals, long conversations, and a love for hospitality continues to grow through every person welcomed along the way.
Kael Mendoza – Co-Founder & Culinary Director
After years working in some of the world’s most celebrated kitchens, Kael developed a thoughtful approach to cooking shaped by curiosity, craftsmanship, and a deep respect for ingredients.
At Pulpo & Co., he creates experiences that feel refined yet relaxed — balancing expressive cooking with the warmth and connection that define the Pulpo experience.
Ana Milena – Co-Founder & CEO
With a background in client relations and hospitality, Ana Milena brings warmth, structure, and thoughtful coordination to every Pulpo experience.
Through a calm and detail-oriented approach to guest care, she helps create experiences that feel seamless, personal, and genuinely welcoming from beginning to end.
Our Collective
Beyond the table
Pulpo & Co. was never meant to exist in isolation.
What began around food continues to grow through collaboration, shared knowledge, and a belief that hospitality is strongest when built through community.
From chefs and local producers to students, collaborators, and future generations, we believe meaningful growth happens when people come together with a shared purpose.
Rooted in Turks & Caicos
Made to Be Shared
We believe the most memorable food is often the simplest — carefully prepared and created to bring people together.
Fermentation / Differentiation
Flavor, Reimagined
We believe flavor should tell a deeper story.
Through fermentation, koji, and ingredient-driven exploration, we create dishes that feel layered, unexpected, and deeply connected to the Caribbean.
Always refined.
Always intentional.
Never ordinary.