Certified Executive Chef, Certified Culinary Educator, Personal Certified Executive Chef, Certified Culinary Administrator, American Academy of Chefs

SFC Rene J. Marquis was born in Lewiston, Maine.  He graduated with an AS from the Culinary Institute of America (CIA), Hyde Park, NY in March 1992. While attending the CIA, SFC Marquis did his externship at the Worthington Hotel in Fort Worth, Texas.

Upon graduation, Chef Marquis worked as a Garde Manger and a Chef Tournant at the Broadmoor Hotel in Colorado Springs, CO. He then accepted a position as the Executive Sous Chef for the Holiday Inn Executive Center in Columbia, MO, where he worked until joining the Army in 1994.

His first assignment after basic training was as a personal chef and Enlisted Aide for Lieutenant General Wakefield, the commander of the United States Army Combined Arms Support Command at Fort Lee, VA.  SFC Marquis also held an Enlisted Aide position with General Peay, the United States Army Central Commander at MacDill Airforce Base in Tampa, FL. Upon his request SFC Marquis was then assigned to the Premier 18th Airborne, Ala Carte Troop Feeding Dining Facility in the Army located at Fort Drum, NY.  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 at 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 the Deputy Commander of USPACOM, LTG Robert R. Dierker 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, which were held in Erfurt Germany from 17-21st of 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 LTG Robert T. Dail, Deputy Commander of USTRANSCOM from 2005-2006.  LTG Dail was selected and appointed as the Director of Defense Logistics Agency. SFC Marquis was asked to accompany LTG Dail at Ft Belvoir, VA where he served as his Enlisted Aide. 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. SFC Marquis went back to Ft. Drum and was running the 1BCT Dinning Facility and was hired by ADM Fallon and was stationed once again at MacDill AFB in Tampa, Florida and is Serving as an Enlisted Aide for the Commander of United States Central Command.

SFC Marquis is one of the highest Certified Chefs in the military. He is also one of the four qualified American Culinary Federation judges in the Armed Services. He is a CEC, CCE, and a PCEC, CCA  and is a member of the American Academy of Chefs (inducted July 2005). SFC Marquis assisted training The United States Army Culinary Arts team attempted to win a World Championship at the Culinary Olympics in 2008 in Erfurt Germany. The Team finished in second place with 13 Gold Medals. SFC Rene J. Marquis is currently the Enlisted Aide for United States Special Operations Command at MacDill AFB in Tampa Florida . Chef Marquis has just recent been certified as a Certified Culinary Administrator. He is also for the past five yeas been an American Culinary Federation Judge.