Chef Alex Stupak made his bones as a master of modernist pastry, working his way through the legendary experimental kitchens of Alinea in Chicago and wd~50 in New York. In 2011, itching for a new challenge, Stupak left pastry in his rear view, turning his attention to the savory flavors of Mexico.His first project, Empellón Taqueria, earned a James Beard Award nomination (Best New Restaurant) and a Food & Wine Best New Chef nod. Today Stupak’s family of restaurants also includes the impressionistic Empellón Cocina and Empellón al Pastor, where shots of mescal flow freely and Mexico City-style roasted pork is shaved directly off the spit. Stupak continues to explore and interpret Mexican cuisine, blending its techniques and traditions with a sensibility that is distinctly New York.
- • In partnership with FOOD & WINE