FORT CARSON, Colo. — Chef Robert Irvine, celebrity chef and key culinary advisor to the U.S. Army, explains how the Army’s Victory Fresh food program’s nutrition matrix is designed to improve a Soldiers' health and quality of life. Irvine is assisting the transition to open-concept bistros across installations, each featuring made-to-order stations, executive chefs, and dietitians. The Army’s Victory Fresh Program replaces bulk-cooked cafeteria food with freshly prepared, nutritious meals to improve Soldiers’ health. Chef Irvine has extensive culinary and restaurant management experience, having served as a cook in the Royal Navy and as a chef aboard the Royal Yacht Britannia. The Stack House Bistro officially opened on April 15, 2026, and serves the 4th Infantry Division and the Mountain Post community.
The CSDV, pilot leverages the experience of industry experts to operate dining locations on installations that provide Soldiers more options with better service, ambiance and hours. The Army’s vision for the CSDV pilot includes multiple food stations, flexible seating and social spaces, technology integration, and extended hours and service options. The CSDV is part of a larger effort to expand food options for Soldiers, including the Flexible Eating and Expanded Dining initiative, meal prep programs, grab-and-go options, kiosks, food trucks and bistros. These options supplement traditional dining facilities, ease the burden on the Army’s culinary specialists, and meet Soldier preferences.
| Date Taken: | 06.15.2026 |
| Date Posted: | 06.23.2026 12:21 |
| Photo ID: | 9767475 |
| VIRIN: | 260618-O-PT004-6964 |
| Resolution: | 3377x1899 |
| Size: | 1.16 MB |
| Location: | FORT CARSON, COLORADO, US |
| Web Views: | 21 |
| Downloads: | 0 |
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