Marcus Wells
Chef Marcus Wells spent two decades refining his craft across the kitchens of Paris, Tokyo, and Copenhagen before returning to New York with a singular vision: a restaurant that honours the ingredient above all else.
Trained under three Michelin-starred chefs, his philosophy is deceptively simple—source with obsession, cook with restraint, and serve with warmth. Origin is the fullest expression of that belief.
“The best ingredient I can use is time. Time spent finding the right supplier, the right season, the right moment to serve.”
2 Michelin Stars · James Beard Finalist 2023
Wine Spectator Award of Excellence · Best New Restaurant NYC 2021
Our Principles
Provenance
Every ingredient is sourced directly from farmers and fishermen we know by name.
Seasonality
The menu changes with nature. We never force an ingredient out of its moment.
Craft
Technique exists to illuminate the ingredient, never to overshadow it.
Hospitality
A meal at Origin is an act of welcome. Every guest is treated as a guest in our home.