Alex Stupak Biography

Massachusetts-born Alex Stupak was a pre-teen prep cook. (The 12-year-old culinary boy wonder had convinced a restaurants owner he was of legal age.) From there it was adolescence-meets-culinary education with Stupak enrolling in his high schools culinary arts program and the Vocational Industrial Clubs of America. He even started participating in culinary competitions reaching the national level by the time he was a senior.
Inevitably Stupak won a full scholarship to the Culinary Institute of America and then an externship at Bostons prestigious Clio where he got a mandatory but intriguing taste of the pastry station. With no plans to go into pastry full time Stupak became tournant at Chicagos Tru followed by a sous chef position at The Federalist in Boston. Hungry for more creative control Stupak began pondering his options. In a twist of fate a newly fired pastry chef gave Stupak the opportunity he needed to take control of that department.
Stupak returned to Clio to become the restaurants first pastry chef (hailed as visionary by Food & Wine). Next came modernist shrines Alinea in 2005 and wd

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