• Age: 46
• Country of Origin: Ghana, West Africa
• Profession: Pastry Chef, Clydes of Chevy Chase
• Education: Murray School of Cookery, Culinary Institute of Washington D.C
• Signature Dish: Black currant tea crème brule with huckleberry compote
• Why Divine Chocolate: "Chocolate is such an amazing product. Its decadence ignites our taste buds, compelling us to savor every bite, but the texture, the smoothness and the intense chocolate flavor from Divine Chocolates, makes it a desirable option to work with."

Marion's love for the culinary arts began at a very early age. The passion for pastry was passed down from her grandmother who was a self made baker and a designer of wedding gowns, a talent Marion acquired.

After graduating from high school, Marion enrolled at the University of Science and Technology in Ghana, to study Estate Management at the faculty of Land Economy, but due to political upheavals in the country at the time, the university was closed.

Marion decided to pursue a full-time career in the culinary arts when she arrived in London. She enrolled at Murray School of Cookery in London.

Marion moved to the United States in 1984, where she also attended the Culinary Institute in Washington D.C She worked as a pastry chef for companies like the, Breads Unlimited, New Yorker bakery, Sutton place gourmet all of which are located in Bethesda.

She is currently with the Clydes group of restaurants, working as the Pastry Chef for Clydes of Chevy Chase.

She is best known for her innovative desserts she creates.

The passion for pastry was passed down from the people, who taught her, now is the time to pass on the passion.

According to her "Once you understand the fundamentals you can use that discipline to create extraordinary pastry"

She is married with three children and lives in Urbana, Maryland.