Christopher Marquez

Christopher Marquez-Sous Chef

Chris is a west Seattle native of 29 years. He began his culinary career 13 years ago washing
sheet pans at a local bakery . He has worked at Alki café & bakery, Amber, Angelo’s, The Bohemian, Bastille, Broadmoor golf club, Elliot Bay brewery, Feedback lounge,  JAK’s grill, Seattle golf club, Rainier golf and country club, as well as staged at Spring hill and Spur. He has studied at both  Seattle culinary academy in 2008, and south Seattle community college culinary program in 2007, where his team earned a silver medal in the ACF student team west coast regional championship. While studying at South Seattle, he discovered a love of charcuterie and was able to practice  and hone his craft working under Chef Sean Rodgers. A few years later, the Swinery opened and an opportunity for an internship was presented. Which eventually led him to being hired on as sous chef at the swinery.

Chris lives in west seattle, he enjoys playing guitar, zombie movies, and getting tattooed.

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One Response to Christopher Marquez

  1. C.L. says:

    Another good day at the Swinery. First of all, I didn’t know the bacon sugar cookies were shaped like pigs! So cute. My husband said he didn’t want one (remember, he’s on a weight loss journey) and so I suggested he just take a bite then and then of course he wanted it. The hot link—-OH YEAH. Yes, it was hot. Not burn my head off hot but definitely was not a whimpy hot link. Keep those babies coming please, I would get that again. The bacon bratwurst was described by my husband as very good and said with a smile. (I got a little bite of the brat; yes, very good). My husband got a little bite of the hot link—he couldn’t handle it. I immediately took a Zantac after the hotlink as a precaution (I’m old). Keep those lovely treats coming. -C

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