In the early 21st century, elBulli was one of the most famous restaurants in the world, specifically renowned for the creativity of the cuisine. This case examines the development of the core team, their distinctive point of view for over 20 years. They learned about haute cuisine through traditional systems of chef training and later used those systems to teach their ideas to others – in between, they set out on an extraordinary, self-directed exploration of new techniques and uses of ingredients. Of particular interest is the dialogic nature of the work. elBulli saw food as a language that they used to provoke dialogue within and among the diners, with the press, and with the history of haute cuisine itself. The case thus provides an opportunity to consider the roles of audience within creative work, a dialogic dynamic with multiple, connected levels from those in mind during the work to interactions among collaborators to interactions with the explicit, target audiences, here diners and the press. The multiple effects of success on creative work are also part of this case. Full case analysis presented in Creativity and Improvised Educations: Case Studies for Understanding Impact and Implications.