Seth, a chef and entrepreneur, was born and raised amongst the fields and streams of Wyoming. He has collected experience in everything the state has to offer, from ghost town exploration and arrowhead hunting, to becoming an avid young angler. While pursuing his culinary career, Seth accepted a scholarship and relocated to Jackson Hole. After several seasons as a resort chef in Jackson’s finest establishments, Seth decided to continue his journey as a traveling chef. 

Through the years, Seth has achieved high leadership positions that have allowed him to develop/revive and maintain food and beverage operations at resorts and restaurants across the United States. Through his travels, he’s absorbed abundant amounts of American culture and concepts, making him a true specialist of American regional and world cuisine. Seth loves exploring indengenous experiences and cuisine, both locally and from around the world, then recreating these memories for his guests. 

While working as an essential part of the management team at The Metropolitan in Cheyenne, Seth noticed a demand for chef-driven concepts in the area. When COVID struck, Seth saw an opportunity to meet that demand, and he teamed up with coworker and friend Juan Coronado to create Micro Pop-Up Concepts.

Passionate about local development and philanthropy, Seth is proud to be shaping the culinary landscape of his beloved hometown. Nothing is beyond the scope of his imagination.



Texas Native Juan grew up traveling between northern Mexico and El Paso throughout his childhood.

Having an indengenous American heritage, Juan has fond memories of his grandmother preparing traditional tamales on top of an old cast iron oven.  After years of developing concepts in Colorado, he migrated north to Cheyenne. 

Juan’s experience comes from working with some of the best chefs in Denver. While attending Johnson & Wales University, he was Sous Chef at Panzano, an Italian restaurant with a history of developing great chefs. He then landed at the epicenter of what now is Tag Restaurant Group, collaborating on the development of multiple concepts as a brand-wide Executive Chef. In 2015, Juan was recruited by a local businessman with the goal of developing a restaurant in Cheyenne, Wyoming. 

Once in Cheyenne, Coronado helped successfully launch The Metropolitan, where he met friend and business partner Seth Stefanik. Together, amidst a global pandemic, they created what is now Micro Pop-Up Concepts: An incubator of food and beverage concepts, including Los Conejos. Their food truck with the iconic Jackalope logo has quickly become a street food staple of Cheyenne, reviewed by locals in the know as the “best restaurant in town”. Other concepts in the works include The Irwin and the 15th Street & Bent development.