Undergraduate
Mario Rodriguez (front) is culinary director of Dinner Lab, a members-only, pop-up restaurant. He emails, “I’m shown presenting the menu at Dinner Lab’s September launch for the New York City market, held on Pier 17. Dinner Lab is a different dining experience; we provide opportunities for up and coming chefs—the sous-chefs and lead-line cooks of a restaurant—to execute their showcase menu. Events serve 80 to 120 members and are held in unconventional spaces. Headquartered in New Orleans, we also operate in Austin, Texas, Nashville, Tenn., Los Angeles, Miami, and San Francisco. Next to open are Atlanta, Chicago, and Washington, D.C.”