FORT BELVOIR, Virginia – 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.

Army Maj. Gen. Deborah Kotulich, Deputy Chief of the Army Reserve, talks nutrition and wellness challenges for reserve component Soldiers with celebrity Chef Robert Irvine during the military advocate’s tour of the installation on Thursday, July 10.

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.

An officer assigned to the Office of Chief of the Army Reserve engages with Chef Robert Irvine about the future of fueling the warfighter. Founder of the Robert Irvine Foundation, Irvine has been actively advocating for improved dining options across the DoD for the last several years.

“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 Robert Irvine, while visiting the Office of Chief of the Army Reserve at Fort Belvoir, participates in a brief question and answer session with Soldiers and civilians assigned to the office. Most of the topics covered healthy eating options for military installations.

Chef Robert Irvine (center) concludes his discussion at the Office of Chief of the Army Reserve by taking photos with Soldiers and Department of the Army civilians in attendance. His visit to OCAR was the first stop on his July 10 tour of Fort Belvoir.

“Chef Irvine really reinforced something we’ve already started here,” said Garrison Command Sergeant Major, Command Sgt. Maj. Brandon Creel. “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 Reserve and National Guard Soldiers – challenges often overlooked in traditional on-post support models. Maj. Gen. Kotulich emphasized that these Sol

diers 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.

Chef Robert Irvine met with hospital director, Col. Gina Adam and Command Sgt. Maj. Tanya Boudreaux and several Soldiers, Sailors and Airmen assigned to Alexander T. Augusta Military Medical during a tour of Fort Belvoir Thursday, July 10. The group then shared a meal from the hospital’s gally.

Chef Robert Irvine holds a roundtable discussion with Soldier, Sailors, and Airmen assigned to Alexander T. Augusta Military Medical Center during a tour of Fort Belvoir Thursday, July. 10. The group discussed potential changes to military dining options at installations across the DoD.

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.

Army Cpt. Jams Rainey III, commander of Bravo Company, Medical Readiness Battalion, shares a laugh with Chef Robert Irvine after presenting him with the company’s signature Black Mambas 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.

Chef Robert Irvine provides a brief food preparation demonstration to Soldiers at Fort Belvoir’s Better Opportunity for Single Soldiers (BOSS) Building during a tour of the installation on Thursday, July 10.

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.

During a tour of the Fort Belvoir Better Opportunity for Single Soldiers (BOSS) building, Garrison Commander, Col. David Stewart (left), Garrison Command Sergeant Major, Command Sgt. Maj. Brandon Creel (far right), and BOSS President Sgt. 1st Class Anthony Brown, take a group photo with celebrity Chef Robert Irvine. During his visit, the command team shared several initiatives Fort Belvoir is pursuing to ensure greater health and welfare for the warfighters assigned to the installation.

“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.”