Undergraduate
Mario Rodriguez is culinary director of Dinner Lab, a members-only, pop-up restaurant. He emails, “I’m shown answering questions about the menu at Dinner Lab’s September launch event in Houston. We provide opportunities for up and coming chefs to cook the food they’re passionate about. Our multicourse culinary experiences—alcohol included—are held in 24 cities around the country in unique locations, which are kept secret until 24 hours in advance. I was the chef at Boston’s inaugural dinner, held in February. Dinner Lab plans to hold two dinners per month in Boston, working up to once a week.”