Stupak’s advice to 61 recipients of associate degrees in culinary arts and baking and pastry arts included finding a mentor. “Look for a model of what you want to achieve one day,” he said, citing fellow CIA alumni Grant Achatz (’94) and Ken Oringer (’89) as his models. “For me, that is someone who has done something unique that not everyone can do. The passion those chefs have has stayed with me through the years.”

Stupak chose fine Mexican cuisine when opening his own restaurant because “Mexico and all of Latin America are the future. The world is starting to shine a spotlight on those cuisines because they are fascinating and ancient.”

At 33, Stupak is working toward achieving his career goal of having the first-ever Michelin Guide three-star Mexican restaurant. He appears well on his way, as Empellón Cocina was a finalist for the 2013 James Beard Foundation Award for Best New Restaurant in the country.