Rene J. Marquis, CEC, CCE, CCA, AAC
Candidate for Southeast Region Vice President
I, Rene Marquis am running for the position of the American Culinary Federation Southeast Regional Vice President because I have been dedicated and actively involved in the ACF for the past 22 years. From Junior Chapter President to Chapter President to an ACF Judge all the way to the American Academy of Chefs Military Regional Director, I have been involved and making a difference.
I currently have 20 years of Military service and I have been tested and tried as a leader in the Armed Forces and I have been successful.
I want to continue to make a difference!
Rene J. Marquis, CEC, CCE, CCA, AAC
Master Sergeant, United States Army
Master Sergeant Rene J. Marquis was born in Lewiston, Maine. He graduated with an AS from the Culinary Institute of America (CIA), Hyde Park, N.Y., in March 1992. Upon graduation, Chef Marquis worked as a Garde Manger and a Chef Tournant at the Broadmoor Hotel where he worked until joining the Army in 1994. His first assignment after basic training was as a personal chef and Enlisted Aide for the commander of the USCASCOM at Fort Lee, Va. Master Sergeant Marquis then held an Enlisted Aide position at USCENTCOM at MacDill Air Force Base in Tampa, Fla. Upon his request, Master Sergeant Marquis was then assigned to the Premier 18th Airborne, Ala Carte Troop Feeding Dining Facility in the Army located at Fort Drum, N.Y. He served as a Shift Leader at the state of the art facility and deployed four times while there from 1997–2000. Chef Rene Marquis was a Senior Chef Instructor at the Quartermaster Center and School with the Army Center of Excellence, Subsistence Fort Lee, Va., from 2000–2003. He taught the flagship culinary course for all of the military services: the Advanced Culinary Skills Training Course, whose course focus was in mastering the fundamentals of cookery and pastry preparation. Chef Marquis won and held the title of Virginia’s Iron Chef for 2 consecutive years. Chef Rene Marquis was then assigned as the Enlisted Aide to Commander of USPACOM from 2003–2004. During this time, Chef Marquis was one of six competing members of The United States Army Culinary Arts Team, (USACAT) for the Culinary Olympics, in October, 2004. USACAT won 16 Gold and 17 Silver medals, the highest medal count for any one team from any one country. Chef Marquis was then assigned as the Enlisted Aide to USTRANSCOM from 2005–2006. At this time Chef Marquis was selected as Team Captain of USACAT and served in that capacity for the Culinary World Cup 2006 in Luxembourg. The Team won 12 gold medals and finished 4th place in the world. He also assisted training The United States Army Culinary Arts team who finished in 2nd place with 13 Gold Medals at the World Culinary Olympics in 2008 in Erfurt Germany. The Team finished in second place with 13 Gold Medals. Master Sergeant Marquis went back to Ft. Drum and was running the 1BCT Dining Facility and deployed to Iraq and Afghanistan. At this time he was hired and was stationed once again at MacDill AFB in Tampa, Florida and served as an Enlisted Aide for the Commander of United States Central Command. Master Sergeant Marquis is one of the highest Certified Chefs in the military. Chef Marquis is a CEC, CCE, and CCA. He has held in the past his PCEC. He became a member of the American Academy of Chefs (inducted July 2005). He is also, for the past five years, an American Culinary Federation Judge one of four on active duty in the United States Armed Forces, as well as a certified WACS judge. Chef Marquis participates in culinary competitions as well. He believes this allows him to stay on top of his game and staying on top of his competitive edge and keeping up with current trends. Chef Marquis dedicates any time possible educating and training culinary students to compete in culinary competitions. Master Sergeant Rene J. Marquis is currently the Enlisted Aide for United States Special Operations Command at MacDill AFB in Tampa, Fla.