Michael Gilligan has been close to kitchens, in one way or another, since being born above one in a family-owned pub in Birmingham, England. Prior to becoming executive chef of Atrio (pronounced Ah-trio) in the summer of 2005, he toiled for eighteen years in his native country, in France, as sous chef at the Ritz-Carlton in New York, as chef at Candela and Metro 53 in the same city, and at Rumi on South Beach. But it is at Atrio, a gem of a restaurant within the Conrad Miami, that Gilligan's "Asian-Latin-influenced progressive American cuisine" has matured into something truly special. You can reap the benefits of experience in his avocado soup with lime and jalapeño. In barramundi yakizakana, a whole, grilled organic fish glazed with ponzu. In a grass-fed veal chop with Gulf shrimp mashed potatoes. You needn't spend a bundle, either, as a three-course prix fixe lunch menu is available for $20. Didn't know about chef Gilliganç You do now. And once you taste his food, you'll never forget the name.