Today we’d like to introduce you to Geoff Cole.
Born in Miami, Chef Geoff Cole is no stranger to making magic in the kitchen. With a keen knack for creating dishes many love and crave, Cole has been cooking since he was a child. In 2002, Cole joined the U.S. Navy aboard the USS Belleau Wood where he was able to cultivate his skills as a professional chef and personally serve admirals, senators, and foreign dignitaries for the vast majority of his military service. As a Seaman Recruit, Cole cooked for 3,500 sailors and Marines a day during Operation Enduring Freedom in Iraq. His unique menus and signature “Cole’s Curry Chicken” not only gave our nation’s heroes a sense of home cooking but earned him the coveted role of the Commanding Officer’s Personal Chef.
Cole discovered that his culinary talent was catapulting him to higher military rankings and more important missions affording him an opportunity in 2006 to cook for Chile’s first female President, Michelle Bachelete.
While flying the Pacific Fleet Commander on an Admiral’s mission to Japan during the devastating 2011 tsunami, Chef Geoff was encouraged by the Admiral to pursue a career in the culinary industry outside the Navy and was sent to take Navy and Civilian Culinary Courses at the following schools:
Coastline Community College receiving an AA in Food Service Management, Jacksonville, Florida Community College where he took a Private Cooking Operations Course, and St. Augustine Technique College where he took an Advance Culinary Course. Cole also holds a BS from Embry-Riddle Aeronautical University Worldwide in Professional Aeronautics with dual minors in Aviation Safety and Management and an MS in Logistics and Supply Chain Management.
In the summer of 2014, Cole led the US Navy Team in the Boiling Point Competition and received high praise from the celebrity judges, including Penny Davidi from the Food Network. In May 2010, Cole was designated a Chef de Cuisine by the American Culinary Foundation.
Today Chef Geoff is more in demand than ever with the Navy’s elite and international dignitaries. His primary focus centers on feeding our troops nationwide
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
No, it hasn’t been smooth at all. The challenge of getting through the “not knowing”. Every day we look towards things that can potential go wrong. I feel like I’m working to solve problems. Sometimes it takes me years to figure out a good process.
Tell us more about your work.
When I first started the company, I was known for making high-end dishes. Later on, we grew to the defense contracting area, feeding troops nationwide. Now we stick. solely to defense contracting. We are one out of 38 companies nationwide that are Service Disabled Veteran Small Owned Business that caters. We deploy chefs around the nation in a short time frame. I haven’t met another company that can be mobile in the food industry like ours
What is “success” or “successful” for you?
I see success ass when you accomplish your goal. Obtaining a goal and completing that goal if very successful.
Contact Info:
- Address: 3835 Avocado Blvd suite 260
LaMesa, CA 91941 - Website: www.AdmiralsExperience.com
- Phone: 6198003860
- Email: [email protected]
- Instagram: admiralsexperience.com
- Twitter: admiralsexperience.com
Suggest a story: SDVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
