Camilla Marcus

Camilla Marcus is Chef & Founder of west~bourne and founder of west~bourne direct-to-consumer food brand focused on regenerative, carbon-neutral provisions. Her work sits at the intersection of restaurant operations, cooking discipline, and values-based food business, with attention to what is served, how it is built, and what responsibilities a food company carries. Training across Wharton, New York University, and International Culinary Center gave her a working command of business, service, and kitchen practice. Early restaurant work gave her a floor-level education in hospitality. As an undergraduate worker at Dell'anima, she entered the field through the pace of service and the close contact between room, kitchen, and guest. As a graduate student worker at Tom Colicchio / Riverpark opening, she learned from a restaurant in motion, where teams formed habits, systems were tested, and small decisions hardened into culture. Later, as director of Business Development at Union Square Hospitality Group, she worked at the meeting point of growth, positioning, and the mechanics of hospitality, where creative identity has to survive operational pressure. At west~bourne in SoHo, New York, a role she has held from 2017 to the present, Marcus built a business whose choices extend beyond the plate. The work uses the everyday meal as a format for a modern, values-led food offering and reflects a broader concern with sourcing, labor, menu, guest experience, and the obligations of food businesses. The line of work moves from restaurant floor to pantry shelf without leaving the operating questions of hospitality behind. Independent restaurant advocacy also became part of her practice. As leadership team member at Independent Restaurant Coalition and co-founder at ROAR, both from 2020, she worked within conversations about the future of independent restaurants and the workers, owners, and systems that sustain them. Her current work also includes cookbook author of My Regenerative Kitchen, member of Fast Company Impact Council, and member of Google Food Lab. Marcus is associated with west~bourne’s hearty “mushreuben” sandwich and My Regenerative Kitchen. The sandwich keeps a recognizable format while pointing to west~bourne’s interest in comfort, rethinking, and values-led eating. The cookbook gives the same concerns a broader working form, moving from restaurant and brand identity into home cooking. Her quoted view of the work reflects an early interest in cooking and a desire to run a business that stood for conscious capitalism in food and harnessed how much food can change the planet. Her honors include The Next 1000, Food & Drink, PureWow 100, and Most Creative People in Business. These recognitions place her work across hospitality, advocacy, business, and regenerative thinking.