Camila Marcías

Camila is a pastry chef and MSc in Food Policy based in London. She began her culinary career as a self-taught baker in Santiago, Chile, before moving to Paris, France, to study at Le Cordon Bleu and Bellouet Conseil. She worked at Yann Couvreur Pâtisserie, where she fell even more in love with croissants and pastry making.

After Paris, Camila moved to Cambridge, UK, to join her partner, who was starting a PhD there. She became Head Pastry Chef at Vanderlyle, a vegetarian restaurant focused on sustainability and local ingredients.

Camila has published three eBooks on pastry and sourdough baking. She is also the founder of De La Raíz al Plato, a digital platform dedicated to sustainable food systems and the environment. Her work has included serving as an expert panellist on Latin American cacao for the British Library Food Season, writing about Amazonian cacao for the Oxford Food Symposium, and collaborating with the UK Grain Lab.

In 2024, Camila received the Lou Wilcock Award from the Oxford Cultural Collective to study the impact of cuisine on Latin American migration in the UK.

She currently lives in Hackney, East London, with her partner and many plants — writing, growing food, cooking, and leading the pastry kitchen at e5 Bakehouse. Her endless curiosity about food culture always brings her back to Latin America.

Camila writes a monthly newsletter, Latina Cooking, on Substack, and believes that connecting people to the origins of ingredients and cooking has a profound impact on our planet.

If you’d like to work or collaborate — whether cooking, photographing, or creating something inspiring together — get in touch!