Chef Marianne Peasley was born and raised in Chicago, Illinois, where her culinary adventure began. Her greatest influence during her childhood was her family, especially Mom and Grandma as well as Julia Child. Chef Marianne graduated from Le Cordon Bleu College of Culinary Arts in 2004. Her career took off in Downtown Chicago at the Marriott on The Magnificent Mile. Afterwards, she relocated to Florida and practiced her craft in Naples and Marco Beach. It was there she became aware of an opportunity in the islands and then joined up with the Regent Palms in Turks & Caicos, B.W.I. After an awesome experience with tropical life, fate brought her back to Chicago.
Her background in cuisine includes, but is not limited to, the following: French; Regional American; Spanish; Polish; Italian; Mediterranean; Asian; Vegan; Vegetarian and Kosher. Chef Marianne has learned from many great chefs while traveling the world to further her career. She participated in the Chefs for Path fundraiser, the OSF World Food Tour, the Gourmet Safari in Turks & Caicos, the Award-winning Hermes fundraising event in Naples, Florida, and the IGA recipe contest held in Chicago. Her background includes hotels, resorts, fine dining restaurants with an emphasis in multi-operation hospitality management and banquet operations.
She moved to Bloomington, Illinois in 2009 and became the Executive Chef at the boutique-style Parke Hotel and Conference Center. She accepted an offer to be the Executive Chef at the Marriott in Normal, Illinois then onto Executive Chef at Teddy Buckman’s and decided to jump on the College chefs wagon.
She truly loves working for College Chefs and her Chapter, Alpha Delta Pi at Illinois State University. “Managing day to day operations with a work life balance is amazing, spending time with my husband and daughter means the world to me. You can’t have that with top named hotels, resorts or other aspects of the culinary industry.”
Check out some of Chef Marianne's food below!