FORT BELVOIR, Va. –
On Thursday, July 10, celebrity Chef Robert Irvine, founder of the Robert Irvine Foundation and longtime advocate for military health and wellness, visited Fort Belvoir to engage directly with Service members on issues of nutrition, fitness, and quality of life.
His visit began at the Office of Chief of the Army Reserve, where he was welcomed by Army Maj. Gen. Deborah Kotulich, deputy chief of the Army Reserve. A longtime partner with the Department of Defense, Irvine has traveled extensively across the Army to speak with Soldiers, assess on-post dining programs, and help reimagine how the military fuels its most important asset – its people.
At OCAR, Irvine met with approximately 25 Soldiers and Department of the Army civilians to have a candid discussion about the challenges they face when it comes to on-post dining. The topics ranged from ambiance and portion size to limited healthy options. Fort Belvoir no longer maintains a full-scale traditional dining facility, and many Soldiers rely on AAFES food courts or PX vendors for meals. While a galley remains at Alexander T. Augusta Military Medical Center, access is limited depending on the mission and time of day.
“I believe in 24-hour feeding,” said Irvine. “We shouldn’t expect our bachelors to cook alone in isolation. I want people to sit around a table so they can talk about what’s going on in their lives. Foods breaks down the barriers – it creates community.”
That belief resonates deeply at Fort Belvoir, where the garrison recently unveiled McRee Barracks, an innovative approach to unaccompanied housing. These new barracks reflect a college apartment-style model: each suite includes four private bedrooms with ensuite baths, centered around a shared kitchen, living and dining area. The design fosters connection and peer support among Soldiers.
“Chef Irvine really reinforced something we’ve already started here,” said Command Sgt. Maj. Brandon Creel, garrison command sergeant major. “Sharing a meal with a battle buddy helps you stay in tune with what they’re going through. It’s how we take care of each other.”
Irvine also addressed the unique challenges faced by Army Reserve and National Guard Soldiers – challenges often overlooked in traditional on-post support models. Maj. Gen. Kotulich emphasized that these Soldiers frequently deploy at rates comparable with their active-duty counterparts, yet many still lack consistent access to healthy meals and fitness resources while on duty.
“They’re not Reservists anymore – not in the traditional sense,” Irvine responded. “For 18 years they’ve been full-time warfighters. Our equipment might be the best in the world, but it’s people who drive it, fly it, and operate it. And only now are we truly beginning to recognize the value of that human capital.”
Following the roundtable, Irvine toured ATAMMC, where he was greeted by hospital director, U.S. Army Col. Gina Adam and Command Sgt. Maj. Tanya Boudreaux. There he dined with hospital staff, including Soldiers, Sailors, and Airmen, while sampling a meal from the facility’s kitchen.
Irvine reflected on how his time in the British Royal Navy shaped his understanding of food as more than sustenance. “Food is an international language of hope. It breaks down defenses and opens up conversations that might otherwise not happen,” said Irvine.
In recognition of his efforts, the command team of Bravo Company, Medical Readiness Battalion, presented him with a unit coin.
The final stop on Irvine’s tour brought him to the installation’s Better Opportunity for Single Soldiers (BOSS) building, where Soldiers routinely gather for camaraderie, events- and of course, Taco Tuesdays. Joined by Fort Belvoir Garrison Commander, Col. David Stewart and Command Sgt. Maj. Creel, Irvine held a live food demonstration, showing Soldiers how to prepare simple, high-impact meals to enhance nutrition and flavor.
Irvine underscored the need to support today’s warfighters the same way professional athletes are supported – with high-performance nutrition and wellness resources tailored to their demanding schedules.
“We have to take care of the people we have now,” he said. “That means food, barracks, tempo, sleep – everything that impacts daily life.”
Command Sgt. Maj. Creel agreed, noting that today’s investments in Soldier nutrition will pay dividends for years to come.
“What we’re doing at Fort Belvoir is definitely a step in the right direction to better fuel our warfighters,” said Creel. “We’re actively exploring more options to ensure our Soldiers – both accompanied and unaccompanied – have the tools they need to eat well, train hard, and stay ready for whatever lies ahead.”