The idea behind Pasta People is to shine a light on thought-leaders inspiring positive change in the food and hospitality industries, so we’re super excited to be passing the mic over to west~bourne's visionary founder Camilla Marcus.
Named one of Fast Company's Most Creative People in Business, Camilla is a chef, entrepreneur, activist, and mother of four who is challenging conventional ideas about our food systems + environmental stewardship. Drawing from her Californian roots, she started west~bourne as New York City's first zero-waste certified restaurant and has now expanded its mission into a collection of regenerative, carbon neutral provisions for the modern home.
Committed to cross-industry innovation, Camilla's endeavors range from championing regenerative farming to reshaping the hospitality landscape. She co-founded ROAR (Restaurants Organizing Advocating Rebuilding) and is a founding member of the Independent Restaurant Coalition (IRC).
This past fall, Camilla also published her debut cookbook, My Regenerative Kitchen, which focuses on mindful ingredients sourcing + recipes crafted with upcycled food scraps. The book underscores the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives, something that resonates deeply with our Flour + Water team.
Camilla's giving nature + innate dedication to uplifting others is always on display. Currently based in her LA hometown, Camilla has been working to provide resources for ways to support those impacted by the catastrophic wildfires. Follow her + westbourne to stay up-to-date on how to contribute to relief efforts.
What inspired you to evolve west~bourne, your ground-breaking restaurant, into a platform + brand championing the regenerative movement?
With the restaurant, I witnessed firsthand the impact of partnering with local farms, minimizing waste, and creating a space centered on sustainability and connection. Food is our most universal language and what we center our daily lives around – as such, it has the power to drive meaningful change. This belief fueled me to expand these practices beyond a singular restaurant.
Given that food consumption contributes to a quarter of global greenhouse gas emissions, the shift to regenerative practices is crucial. The evolution of west~bourne into a provisions line aims to make these practices more accessible, using sustainable methods and materials to inspire a broader community to rethink their relationship with food. This is also why I wrote My Regenerative Kitchen, as a way for anyone to join the regenerative movement and realize that change truly starts in our kitchens.
What gives you hope when thinking about the future?
I’m hopeful about growing awareness and action around the power of regenerative practices. The more we become aware that small, intentional changes in our daily lives, from how we source our food to how we care for our land, is how we make a lasting positive impact.
I’m really inspired by the next generation. More than ever before, the younger generation is thoughtful and committed to addressing the challenges of the climate crisis with creativity and urgency. They are born activists who seek transparency and authenticity in every decision in the world around them. Seeing the passion for building a more sustainable world and more circular systems gives me hope for the future and affirmation that my activism is making an impact. This also goes for the farmers, chefs, and other advocates that continue to preach that meaningful change is possible when we prioritize the health of our soils, ecosystems, and communities.
Walk us through your “Shift Notes.” What’s a day-in-the-life like for you?
I wear many hats in my life –as an entrepreneur, chef, activist, author, and mom– and I thrive on the fluidity and expecting the unexpected. I would crumble under routine, in fact. I start my day when my kids come wake us up –our little alarm clocks– and we have at least a half hour of serious cuddling. We like to take it slow and ease into doing things, even putting off breakfast so we can just be together. While we gear up for breakfast, I savor a great cappuccino, made with a La Marzocco from the restaurant –it’s my beginning ritual that sets the intentions for the day. Then I’ll make breakfast for the family, usually with something from the garden, while we talk about the day. We take a very squad effort to just about everything.
My days are full with every moment as maximized as it can be –particularly centered around midweek. I float from zoom meetings with our west~bourne team and partners to interviews and recipe testing or product development (sometimes while simultaneously juggling a phone call). I always take a pause moment for lunch, so that it’s a meaningful midday reset, or I’ll coordinate a meeting or a quickie with a pal during a meal. I love a good walk and talk –taking calls on hikes or a walk around the neighborhood, as I have to be out in nature at least once a day. I leave open time in my schedule usually early in the morning after the kids go to school and in the afternoon before then descend back into the house for emails and admin, while my afternoons and evenings are where I let my brain and ideas wander with open space. All of this peppered in with the various family activities –gatherings at school, taking the kids on an after school adventure, parent teacher meetings, and now frequent medical sessions for our baby who just was diagnosed with craniosynostosis.
I leave chunks of time throughout the week without too much scheduled so that I can stay creative and stretch my mind - I’ll go see an art exhibit, visit with a farm, take a trip to a farmer’s market, try a new restaurant or do an immersion like a sound bath - either by myself or with my family. I am always hustling and on the go, yet I try to really intentionally carve space to be me and be connected to the world around me. I usually try to do something new or meet someone new once a week.
I’m a night owl, so I love the evenings. I’m very often off to an event or a gathering I’m cooking for, or dinner with friends after the kids are asleep. I’m a born extrovert and number 7 (the enthusiast) on the enneagram so my cup really fills when I’m with my village and exploring something new. I need that social energy and inspiration to fuel my inner creative spirit.
What album is playing while you’re in the kitchen cooking?
It really depends on the mood and the day. My taste in music is pretty eclectic—I love everything from old school hip hop, Chance the Rapper, Frank Ocean to TV Girl, Mac DeMarco, and Kaytranada to classics like Led Zeppelin and Fleetwood Mac, and even jazz icons like Dizzy Gillespie, Ray Charles, and Aretha Franklin. When I’m cooking, I like to set the tone with something that complements the energy of the kitchen. If it’s a laid-back morning, you might catch me listening to some Graham Nash or Fleet Foxes. For a busier, more high-energy evening, I’ll turn up some MGMT or Jungle.
Even at my old restaurant, we always had something blasting in the dining room and the kitchen. With our all day hours, our whole team contributed to our playlists on rotation, so the environment would constantly evolve. It sets the vibe for me and cues my rhythm while I cook.
You can check out west~bourne’s Spotify playlists here.
What’s your go-to pasta recipe?
My go-to pasta recipe is my Whole Zucchini Bucatini, which is inspired by a dish from Lo Scoglio, a family run restaurant perched on the Amalfi Coast. Their zucchini pasta is something I dream of frequently.
My version takes a zero-waste approach and celebrates the whole zucchini, ideally by using baby zucchini with the followers still attached for floral aroma. It's a dish that feels both indulgent and deeply connected to the ingredients, using every part of the vegetable. I often end up doubling the recipe for leftovers as it is just as delicious cold the next day.
Photo Credit: Ben Rosser
