Story by Lt. j.g. Mitchell Duncan, USS Theodore Roosevelt Public Affairs
SAN DIEGO (Sept. 7, 2026) – Michelin-starred chef Adam Sobel and Assistant Chef Jonathan Rivera visited Nimitz-class aircraft carrier USS Theodore Roosevelt (CVN 71) to deliver hands-on training designed to elevate galley operations and food preparation for the ship’s crew, Sept. 4, 2026.
Over the course of three days, Sobel and Rivera led immersive culinary workshops for the ship’s culinary specialists, introducing advanced commercial techniques and creative recipe enhancements tailored for large-scale fleet food service. Training covered improved vegetable cutting for better texture and advanced seasoning methods for meats and fish to enhance overall flavor.
High-quality galley operations are essential to maintaining warfighting readiness and boosting shipboard morale. The ship’s leadership recognizes that providing Sailors with nutritious, well-prepared meals is a crucial mission priority during both demanding underway periods and in-port cycles. The chefs emphasized that even simple enhancements, such as garnishes or flavorful sauces, can dramatically improve both the appearance and taste of a meal. “We want to share our knowledge and apply it to what the culinary specialists are doing every day, giving our advice and guidance on how to elevate the experience,” said Sobel. “We want the culinary specialist team to know just how vital their job is. The power they possess and the joy they can bring to the crew by putting extra dedication into the food is significant.”
Sobel’s culinary journey began cooking alongside his grandmother, later formalized at the Culinary Institute of America and refined under acclaimed chef Guy Savoy. A familiar face on the Food Network’sTournament of ChampionsandGuy’s Grocery Games, Sobel is the founder of Aether Group and currently leads operations at Sorelle in Charleston, S.C., and Bourbon Steak at Essex House in New York City.
Training sessions focused on practical strategies for adapting standard Navy recipes to create memorable, restaurant-quality meals at sea. The chef demonstrated how a strong galley directly supports operational stamina and mission focus across all departments. Additional instruction covered more effective use of kitchen utensils and equipment to maximize flavor.
“It helps to be creative; you can work in certain conditions, such as using fire and wood, to make quality meals and bring new aspects to the food,” said Culinary Specialist 3rd Class Jonathan Bobo. “That is something that I apply to everything that I am passionate about.”
Chef Sobel and Chef Rivera’s visit to the USS Theodore Roosevelt left culinary specialists with more than just new cooking skills, it reinforced the vital role they play in shaping crew morale. Chef Sobel’s passion for authenticity and teamwork mirrors the Navy’s core values, inspiring culinary specialists to take pride in their mission.