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42,986 out of 866,617 Veterans
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Commissioning Source:
Enlisted-to-Officer, May 1984
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Bio
A retired (Mustang) naval officer of 26 years. In total, my 43 years in food service management encompass many facets of the business from culinary food service policy, personnel and facility management, the establishment of a local training model, to a national corporate model for over a 15,000 member team.
Military Experiences
Jun 1995 - Feb 1998
Deputy Director Navy Food Service
Responsible for administering the Navy Food Service Program and Ney Awards, servicing 450 locations worldwide. Directed a staff of 125 senior level personnel, controlled a $250 million food budget with an $8 million operating budget. Provided Navy policy guidance on all aspects of Navy food service.
Led US Navy in negotiated business partnerships for with ITT Sheraton, Radisson Hotels, the National Restaurant Association (NRA), the Culinary Institute of America (CIA) and the American Culinary Federation (ACF) for continuing education for the US Navy.
Deployments
(2 years, 4 months)Feb 1994 - Aug 1994
Western Pacific
O3 (LDO) Services Officer- USS Carl Vinson
Ports of Call: Hong Kong, Perth-Australia, Hawaii
Jan 1987 - Apr 1987
Western Pacific
O2 (LDO) Food Service Officer USS Kitty Hawk CV-63
Ports of Call: Hawaii, Philippines, Singapore, Hong Kong, Mombassa-Kenya
Apr 1974 - Oct 1974
Western Pacific
CS3 on USS Constellation
Ports of Call: Hawaii, Philippines, Singapore, Hong Kong, Japan
Jan 1973 - Oct 1973
Western Pacific
CSSA (Commissaryman Seaman Apprentice) on USS Constellation CVA64. Spent my 18th Birthday in the Philippines enroute to Vietnam.
Ports of Call: Hawaii, Philippines, Singapore, Hong Kong, Japan, Karachi-Pakistan
Military Credentials
Professional Development Schools
Jun 1978 - Jul 1978
Mess Management "C" School
Nov 1975 - Dec 1975
Commissary A school
Additional Specialization(s)
Security Clearance
Secret
Personal Information
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