RIVERVIEW, FL, May 12, 2026 /24-7PressRelease/ -- Rene Marquis has been selected for inclusion in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

Chef Marquis, a native of Lewiston, Maine, has established a distinguished career in the culinary arts, marked by leadership, innovation and service. Since 2023, he has served as president of the American Culinary Federation, becoming the first individual with a United States Armed Forces background to hold this prestigious office. In this capacity, he has championed certification, education and community outreach within the culinary profession, reflecting his commitment to advancing the industry and supporting his fellow members.

Prior to his current role, Chef Marquis was appointed corporate executive chef at Land O'Lakes Inc. in 2023, where he continues to influence product development and culinary strategy for one of the nation's leading food companies. From 2020 to 2023, he held the position of corporate executive chef at Friedr. Dick, contributing to the brand's reputation for excellence in culinary tools and education.

Chef Marquis' professional journey is deeply rooted in his 21-year tenure with the U.S. Army from 1993 to 2014, culminating in his role as an executive chef. His military career was distinguished by his leadership of dining facilities that provided meals for thousands of soldiers daily and by his mentorship of emerging military chefs. Among his most notable achievements was cooking for SEAL Team Six. He also captained and trained the U.S. Army Culinary Arts Team, representing the country at the Culinary Olympics in Erfurt, Germany, in 2000, 2004 and 2008, and at the Culinary World Cups in 2002 and 2006. The team's performance in 2004 resulted in an impressive collection of 17 gold and 16 silver medals.

In addition to his military service, Chef Marquis has been a respected American Culinary Federation judge since 2005 and was inducted that same year as the youngest member in the American Academy of Chefs' history at age thirty-six. His expertise has been showcased on national platforms, such as Café Mom Studios' "Dinner Boot Camp" in 2012 and Food Network's "Cutthroat Kitchen," where he emerged victorious in Season One, Episode Seven.

Chef Marquis' influence extends through numerous professional affiliations. He has been chairman of the military committee for WORLDCHEFS since 2018 and serves on the World Chefs Culinary Competition Committee for Military since 2017. He was also president of the ACF Tampa Bay Chapter and is affiliated with both the Canadian Chef Society and the World Master Chef Society.

Academically, Chef Marquis' foundation was laid at The Culinary Institute of America in Hyde Park, New York, where he earned an Associate of Science in culinary arts and chef training in 1992. He also holds an honorary Doctor of Food Service from NAFEM, recognizing his contributions to culinary education and leadership. In addition to his formal education, he is certified as an executive chef, culinary educator, culinary administrator and approved culinary evaluator through the American Culinary Federation, along with being recognized as an American Academy of Chefs certified member.

Throughout his career, Chef Marquis has received numerous accolades, including honors from both the American Culinary Federation and the World Chefs organizations. His awards include the George Pastor Lifetime Achievement Award from ACF Tampa Bay, Chef of the Year honors from the Tampa Bay Chapter of ACF, Member of the Year for ACF Tampa Bay Chapter and Chair's Medal from the American Academy of Chefs, among many others.

Reflecting on his career, Chef Marquis attributes his success to hard work, dedication and a commitment to giving more than one receives. A recipient of the McLaughlin Award, he highlights five core pillars of the ACF: certification, competitions, education, networking and community service. He also cites learning English as a second language at a Catholic school as a part of his overarching journey.

Civically engaged, Chef Marquis volunteers with ACF Tampa Bay, helping fellow veterans in need, and helping the local community. He also enjoys volunteering alongside his wife, Vanessa Marquis, MS, CEC, AAC—also a corporate chef—and together they donated over one million pounds of food during COVID-19 relief efforts. They also support Metropolitan Ministries in Tampa Bay, which provides vital services to families facing hardship.

In the upcoming years, Chef Marquis intends to continue serving on the acting board while chairing the board of the American Culinary Federation. He remains dedicated to furthering excellence at Land O'Lakes and guiding organizational progress within ACF, ensuring that certification standards, educational opportunities and community service remain central pillars of his legacy within the culinary field. He also underscores the importance of hard work, dedication and earning one's place. Drawing on his years of service, he maintains that nothing is truly free—any perceived benefit comes at the cost of someone's labor and effort.

About Marquis Who's Who®:
Since 1899, when A. N. Marquis printed the First Edition of Who's Who in America®, Marquis Who's Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. The suite of Marquis® publications, including Who's Who in America® and Who's Who in the World®, remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the globe. Marquis® publications can be viewed at the official Marquis Who's Who® website, www.marquiswhoswho.com.

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