William Marquardt

William Marquardt has a diverse work experience spanning multiple industries. From 2000 to 2004, they served as a Sergeant in the US Army. Following that, they worked as a Diplomatic Security Officer for the US Department of State from 2004 to 2005. In 2010, they joined Carafe Bistro as a Sous Chef and stayed until 2011. From 2011 to 2013, they worked as a Sous Chef at The Bent Brick. In 2014, they held the position of Chef at Villa Aimee and then became the Chef de Cuisine at The Black Cat from 2014 to 2015. In 2015, they worked as a Sous Chef at Trois Familia before moving to Petit Trois in 2016, where they served as the Chef de Cuisine until 2019. Currently, they hold various positions at Palisociety, including Group Executive Chef from 2019 to 2021, Director of Culinary from 2021 to present, and Managing Director of Food and Beverage from June 2022 to present.

William Marquardt's education history includes two degrees. From 2009 to 2010, they attended the Oregon Culinary Institute and earned an Associate of Science degree in Culinary Management. Prior to that, from 2004 to 2006, they studied at the ITT Technical Institute, where they obtained an Associate of Science degree in Criminal Justice. In addition to their degrees, William Marquardt holds a certification as a ServSafe Food Protection Manager Instructor from the ServSafe Food Protection Manager Instructor institution. The exact month and year of obtaining this certification are not specified.