• FEBRUARY 19-22, 2015
  • Miami beach, florida
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Alex Stupak

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Alex Stupak, formerly the pastry chef at Alinea and wd~50 is a Food & Wine Best New Chef (2013) and chef-owner of the James Beard-award nominated restaurant, Empellón Cocina. In 2010, Alex opened Empellón Taquería in New York's West Village, to force himself out of what had become a comfortable situation to embrace the Mexican system of cooking. Less than a year later, he opened Empellón Cocina in the East Village, where he continues to utilize the cuisine of Mexico as inspiration for creativity. Standing behind the philosophy that both defines and is defined by Empellón, which means "to push" in Spanish, Alex pushes himself and his team to further explore the flavors of Mexican cuisine.

Alex Stupak, formerly the pastry chef at Alinea and wd~50 is a Food & Wine Best New Chef (2013) and chef-owner of the James Beard-award nominated restaurant, Empellón Cocina. In 2010, Alex opened Empellón Taquería in New York's West Village, to force himself out of what had become a comfortable situation to embrace the Mexican system of cooking. Less than a year later, he opened Empellón Cocina in the East Village, where he continues to utilize the cuisine of Mexico as inspiration for creativity. Standing behind the philosophy that both defines and is defined by Empellón, which means "to push" in Spanish, Alex pushes himself and his team to further explore the flavors of Mexican cuisine.