We catch up with Laila to learn more about her journey of going from barista and coffee competitor to coffee consultant and entrepreneur.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Photos courtesy of Laila Ghambari
Nowadays, most people in the coffee community are familiar with the name “Laila Ghambari”: either from her work as a recurring columnist in our print magazine, or her years of experience as a barista and competitor—or, more recently, from her roles as a coffee consultant and co-owner of Guilder and Junior’s Roasted Coffee in Portland, Ore.
Whether you’ve heard of her or not, there’s no denying that Laila is a coffee industry powerhouse. With the U.S. Barista Championship title under her belt and a passion for sustainable business practices, she has built a career that bridges both the competitive and entrepreneurial sides of coffee.
We sat down with Laila to discuss the lessons she’s learned over the past few years, and hear about the new chapter she’s embarking on with her latest business acquisition.
Barista Magazine Online: For those who may not know your extensive background, can you give us a quick overview of your journey in coffee? What initially drew you to the industry, and how has your perspective evolved over the years?
Laila Ghambari: My father is an immigrant from Iran. He came here in the early ’80s and worked his way through various jobs before starting Cherry Street Coffee House in Seattle. I spent a lot of time in that space growing up, but I never thought I would make coffee my career. I wanted to be a teacher. But as I got more involved in coffee, I fell in love with it, and opportunities started coming my way. That’s when my path shifted.
Your father’s Cherry Street Coffee in Seattle has been a fixture for over 25 years. How did growing up around that business shape your understanding and appreciation for coffee?
It didn’t necessarily shape my view of coffee, but it definitely shaped my understanding of hard work and entrepreneurship. Seeing my father’s dedication to his business instilled in me a deep respect for small business owners. Now, as a business owner myself, I carry that same intensity when it comes to my team and customers.
You have an impressive competition history, including winning the USBC in 2014! Can you share some highlights from your competition days, particularly about your experience at the World Barista Championship (WBC) in Rimini?
Competition taught me so much—precise movements, bar flow, efficiency, and how to communicate passion while making coffee. Those lessons still influence me today, and I pass them on to my employees. The WBC was an incredible experience, and while I didn’t place as high as I’d hoped, the learning process was invaluable.
We heard you competed against your now-husband Ryan Willbur in those early Northwest barista competitions! How did that friendly rivalry develop into a partnership, both personally and professionally?
Yes! We both competed in the 2010 USBC before we started dating. In 2011, we competed together at the Northwest regionals while working for Stumptown. Training together was incredibly helpful, and we pushed each other to improve. That teamwork has carried into our business today.
Congratulations on acquiring Junior’s Roasted Coffee and Guilder! What attracted you and Ryan to these businesses?
The values. Junior’s had a strong reputation for transparency and sustainability, and we felt that we could bring the energy to grow it further. Mike and Caryn built something special, and as they were ready to step away, we knew this was an opportunity we had to take.
What is your vision for the future of Guilder and Junior’s? Are there any immediate changes customers can expect?
The biggest change is that we’re merging the two brands into one under Guilder. It’s too much work to maintain two brands, and many of our customers didn’t realize we roasted our own coffee. Additionally, the “Princess Bride“ theme from Guilder’s origins will be sunsetted—it was fun, but it’s time for a new direction.
How are you and Ryan dividing responsibilities within the business?
We’ve split it up based on our strengths. I lead the cafés and oversee most of the team, while Ryan handles roasted coffee and wholesale growth. His equipment background is helpful as we explore more efficient brewing methods. It’s a classic “innovator and executor” dynamic.
Tomorrow we’ll release part two of this article, where we’ll dive into Laila’s work as a consultant, her engagement with the Iranian barista community, and her insights into the future of coffee.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work.
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