American chef Alex Stupak poses inside his first restaurant Empellon Taqueria in New York in this undated 2011 handout photo provided by The Door Online. As a promising chef known for his inventive ... more 
American chef Alex Stupak poses inside his first restaurant Empellon Taqueria in New York in this undated 2011 handout photo provided by The Door Online. As a promising chef known for his inventive pastries, Stupak took an unexpected turn and sought Mexican food as inspiration for his two restaurants in New York City. After working for chefs like Grant Achatz and Wylie Dufresne, both leaders in molecular gastronomy, Stupak opened Empellon Taqueria in 2011, followed by Empellon Cocina. His spins on traditional Mexican fare such as tacos and a melted cheese dish called fundidos have won praise. To match Story FOOD-CHEFS/STUPAK REUTERS/Daniel Krieger/The Door Online via Reuters (UNITED STATES - Tags: SOCIETY FOOD BUSINESS) ATTENTION EDITORS - THIS IMAGE WAS PROVIDED BY A THIRD PARTY. FOR EDITORIAL USE ONLY. NOT FOR SALE FOR MARKETING OR ADVERTISING CAMPAIGNS. NO SALES. NO ARCHIVES. THIS PICTURE IS DISTRIBUTED EXACTLY AS RECEIVED BY REUTERS, AS A SERVICE TO CLIENTS less 
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Reuters | Photo By HANDOUT / REUTERS
Tue, Oct 1, 2013 3:23 PM EDT