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. In 2008, after 18 years in the hospitality industry, he took on a new challenge and is now in his eighth year of teaching Culinary Arts at Louisa County High School. Louisa Culinary is a hands-on, student-centered, project-based, authentically assessed ProStart program that serves over 60 students a year.
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. 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.