Chef’s Corner
Chef Lincoln Marquis took an early interest in cooking, learning to prepare an omelet at the age of nine, which quickly developed into his Saturday afternoon habit of making green eggs and ham omelets. He officially entered the culinary field in 1991, discovering the excitement and intensity of critically successful fine dining cuisine at the Park 50 Restaurant in the Williamsburg Hilton. He received his formal classical training as a culinary apprentice with Colonial Williamsburg in 1992 with 26 classmates. By 1995, he was the spokesman for his graduating class of the 6 apprentices who had successfully completed the program to become Certified Culinarians by the American Culinary Federation.

In 2000 he and his family moved with enthusiasm to Fredericksburg, which had become a favorite daytrip destination from their family home in Middlesex County.  Since coming here, he has enjoyed being actively involved in this vibrant and dynamic community’s events like the Empty Bowl for Rappahannock Center for Domestic Violence, the Sweet Side of Life for Fredericksburg Counseling Services, the Chocolate Extravaganza for the SPCA, the Chef’s Auctions for the March of Dimes, the Taste of Fredericksburg for Big Brothers Big Sisters and many events for the American Red Cross and George Washington’s Ferry Farm.

The cuisine of Chef Lincoln and his staff represents a classical interpretation of their diverse backgrounds, interests and heritage.  It ranges from the famous southern hospitality of Virginia, the smoky flavor of his native state of Texas and the delicious traditions of El Salvador, Peru, France, Germany and England.  Our real specialty and focus is tailoring our menu and products to the needs of our clients.  We constantly strive to provide the best, personalized dining experience possible and look forward to having you as our guest.

Ledo Pizza & Pasta
Ledo Pizza & Pasta is an East Coast tradition stretching back more than half a century. The company opened its first location in Adelphi, Maryland, in 1955, and has grown to over 50 restaurants in five states and the District of Columbia.

One thing that hasn’t changed over the years is Ledo’s commitment in providing high-quality Italian food at a great value, in a comfortable family atmosphere. Their pizza is still rolled to order with fresh handmade dough topped with the same high quality cheese and the same style tomatoes the company used in that first restaurant.