Chef Marquis

Chef Lincoln Marquis is a classically trained graduate of the Culinary Apprenticeship at Colonial Williamsburg. He has worked in busy taverns, large conference centers, small fine-dining restaurants, and a Mobil 5-star hotel. Since 2008 he has been teaching secondary culinary arts and is an instructor at Bridging Communities Regional Career and Technical Center in New Kent, Virginia. Bridging Culinary is an apprenticeship style, hands-on, student-centered, project-based, authentically assessed ProStart program that serves the six school districts in the Tidewater region. 

Lincoln was honored to receive a continuing education grant from the Ment'or BKB Foundation in 2015 and subsequently staged in the commis kitchen at Per Se, NY for July of that year. He was also Virginia ProStart Teacher of the 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 of that year 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. The spring of 2018 he received the Jean-Louis Palladin grant and spent the week of spring break at the Culinary Vegetable Institute learning about vegetable-forward, full-use cuisine. Bridging Culinary was recognized as an Exemplary Program in 2020 and it's students have won numerous awards and scholarships through various competitions. 

Educational Background

• Career Switchers Teacher Licensure Program - Northern Virginia Community College

• Culinary Apprenticeship - Colonial Williamsburg

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

Certifications

• Allergens Course - Servsafe

• Certified Executive Chef - ACF

• Instructor and Proctor - NRAEF Servsafe

Professional Development

• Sessions Leader, Mad 5 Conference, Copenhagen, Denmark

          "Cultivating Seedlings Chefs for Tomorrow's Kitchen"

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

          "The Impact of Three-Star continuing Education"

• Presenter, VATFACS

          "Commitment to Excellence"

• Grant Awardee, Ment'or BKB Foundation

          Continuing Education Internship at Per Se NY

• Presenter, BATFACS

          "Speak No Evil - Communication in the Culinary Lab"

• Curriculum Development Team Member, VDOE

          Culinary Arts

• Presenter, VATFACS

          "Cyberknife - Integrating Web 2.0 in the Culinary Classroom"

• Presenter, VATFACS

          "Connected Culinary - Technology and the ACF Certification Process"

Professional Experience:

• Culinary Arts Instructor

• Executive Chef

• Sous Chef