is the new restaurant manager of The Carillon at the AT&T Executive Education and Conference Center in Austin, Texas. What was your most unusual culinary experience?
Dinner at Mugaritz, in San Sebastian, Spain, where chef Andoni Luis Aduriz focuses on intensely flavorful food that evokes emotions. We enjoyed small plates with names like "My Guts Are Growling" and "Oily Fish Cooked Under a Salted Cloud," and quirky presentations like a sea urchin wrapped in a chia roll that sat on the plate like a sleeping caterpillar. [For more on this meal, go here.