Marcos Campos, born and raised in Valencia, Spain, began his culinary career at his father’s butcher shop at the young age of 15. Due to an illness in the family, young Marcos took over the butcher shop as a teenager, becoming one of the youngest butchers in all of Spain. After attending the Universidad Laboral de Cheste in Valencia, Marcos moved to Las Pedroñeras, Cuenca, Spain to work at the 1-Star Michelin restaurant Las Rejas under famed Chef Manolo de la Osa.
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull.
Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’s favorite neighborhood restaurants, Black Bull, Beatnik, and the recently opened dual concept, Café Bonhomme and Beatnik On the River.
Awards & Press
- James Beard Award