Kelly Myers is executive chef at Xico, a restaurant in Portland, Oregon serving regional Mexican cuisine, mezcals and tortillas hand crafted from corn ground in house daily in an industrial molino. Myers links seasonal produce to Mexican ingredients and the distinctive flavors of fresh nixtamal to create a menu meant to pair with Portland’s largest selection of mezcals and Mexican wines. In 2015 The Oregonian named Xico its Cuisine of the Year. Prior to this, Myers was an instructor at the International Culinary School at the Art Institiute of Portland and chef de cuisine at James Beard nominated restaurant Nostrana.
