Rienne Marzo
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| Introduction | Rienne grew up in a hands on food environment, when she wasn’t helping her mother can vegetables and make sauerkraut she worked on an organic vegetable farm and sold produce at local farmers markets. Rienne decided that a career in Culinary Arts and Hospitably Management would be a natural bridge between how she was raised and her career interests. Graduating from Seattle Culinary Academy in 2001, Rienne worked for many top hotels and restaurants in Seattle. A few years later an opportunity arose in Central America and Rienne accepted a job as Food and Beverage Director for a group of hotels in Costa Rica. While in Costa Rica Rienne opened Dulce Marzo a cafe tailored to the expat and tourist communities in the area. During which time she did menu consulting and restaurant development for other hotels and restaurants in Costa Rica. In recent years Riennes culinary interests and work have taken her to Mendoza, Argentina as the Director of Operations for a wine importer and to a remote private island in Alaska as the Chef at a boutique hotel. Rienne now resides in Brooklyn, New York and enjoys all the culinary diversity the city has to offer. |
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