Chef Lincoln Marquis is a classically trained graduate of the Culinary Apprenticeship at colonial Williamsburg. He has worked in busy taverns, large conference center, small fine dining restaurants, and a Mobil 5-star hotel. In 2008, after 18 years in the hospitality industry, he took on a new challenge and has been teaching Culinary Arts for 9 years. He is an instructor at Bridging Communities Regional Career & Technical Center in New Kent, Virginia. Bridging Culinary is a hands-on, student-centered, project-based, authentically assessed ProStart program that serves the Middle Peninsular region.

Lincoln was honored to receive a continuing education grant form the Ment'or BKB Foundation in 2015 and subsequently staged in the commis kitchen at Per Se, NY for july of that year. In June 2016 he presented "The Impact of Three Star Continuing Education" at the Center for Advancement of Foodservice Education Leadership conference in Chicago. In August he was the host of the session "Cultivating Seedling Chefs" at MAD5 in Copenhagen, Denmark, facilitating a discussion on how best to educate teen culinarians.

Educational Background:

  • Career Switchers Teacher Licensure Program - Northern Virginia Community College, 2007

  • Culinary Apprenticeship - Colonial Williamsburg, 1955

  • B.A. Radio/Television/Film - University of North Texas, 1988


  • Allergens Course - Servsafe, 2017

  • Certified Executive Chef - ACT, 2014

  • Instructor and Proctor - NRAEF Servsafe, 2007

Professional Development:

  • Sessions Leader, Mad 5 Conference, Copenhagen, Denmark, 2017

"Cultivating Seedlings Chefs for Tomorrow's Kitchen"

  • Presenter, Center for Advancement of Foodservice Education leadership Conference, Chicago, IL, 2016

"The Impact of Three-Star continuing Education"

  • Presenter, VATFACS, 2015

"Commitment to Excellence"

  • Grant Awardee, Ment'or BKB Foundation, 2015

Continuing Education Internship at Per Se NY

  • Presenter, BATFACS, 2014

"Speak No Evil - Communication in the Culinary Lab"

  • Curriculum Development Team Member, VDOE 2013

Culinary Arts

  • Presenter, VATFACS, 2013

"Cyberknife - Integrating Web 2.0 in the Culinary Classroom"

  • Presenter, VATFACS, 2012

"Connected Culinary - Technology and the ACF Certification Process"

Professional Experience:

  • Culinary Arts Instructor

  • Executive Chef

  • Sous Chef