About the Chefs

Kelly Myers

Kelly is a well known Portland chef and food writer whose work is focused on bringing the healthful pleasures of seasonal eating to practical everyday cooking and eating.

Kelly is Chef de Cuisine at Nostrana, a restaurant at the vanguard of Portland’s sustainable and local eating movement and The Oregonian’s 2006 Restaurant of the Year. Her writing includes a monthly column for 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 logistical demands of our over-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.

Kathryn LaSusa Yeomans

Kathryn ventured west from New York City to Portland nearly a decade ago. Her formative culinary years were spent under the tutelage of renowned Manhattan chefs, including Lidia Bastianich of Felidia’s Kitchen fame, Alan Tardi of Follonico and Wayne Nish of the Quilted Giraffe and March.

In Portland she has worked with Philippe Boulot of the Heathman Restaurant, Claire Archibald at Café Azul, and Cathy Whims of Nostrana, where she is currently Chef de Cuisine.

Upon her arrival in Oregon, Kathryn was blown away by the bounty and diversity of the region’s local agriculture, and she remains astonished at the level of cuisine that Portlanders can enjoy on a daily basis. She has developed a passion for preserving the local produce, and, on weekends, can often be found camping on the coast or in the mountains where she hunts wild mushrooms and practices the craft of campfire cooking.

Through her food-intensive lifestyle, Kathryn has fostered a relationship with many Oregon farmers, fishermen and foragers. With Market Chefs she sees an opportunity to strengthen and enhance the connection between these local producers and consumers.

Kathryn holds a degree from the Culinary Institute of America in Hyde Park, New York, and has completed local author Diane Morgan’s course, The Art of Food Writing. While pregnant with her son, she published her first article in the Portland Menu Guide.

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