“The answer is quite simple,” Ben Poremba said, when asked why he’s set his eyes on the food of Mexico for his soon-to-open restaurant, Nixta. “I wanted to promote one of my chefs and give him the chance to focus on his own style of cooking.”
That chef is Tello Carreon, who started off as a prep cook at one of Poremba’s other restaurants, Olio, and will now be the executive chef at Nixta, in St. Louis, Missouri. After years of tossing around ideas while they worked side-by-side later on at Elaia, Nixta opens to the public on November 11.
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“We had a grand dream that we could convert a hotel lobby in Las Vegas into this crazy marketplace with beat-up old Volkswagens and sell tacos,” Poremba says.