Meet Nostrana: Kelly Myers, Chef de Cuisine

Chef de Cuisine Kelly Myers’ food knowledge, close relationships with Oregon farmers and commitment to teaching make Nostrana’s kitchen a welcoming, learning environment. She has done cooking demonstrations and menu consulting for market shoppers at Portland’s farmers markets and contributes a monthly column to Culinate called “Front Burner,” featuring recipes that focus, in her words, on “how we can organize our cooking around both the inspiration of the seasons and the demands of our very-scheduled lives.” 

Prior to Nostrana, Kelly served as Menu Chef for the pioneering Portland restaurant Genoa, where she authored seven-course menus, pairing the best of the Northwest with Italian regional classics.