Lt. Gen. Chris Mohan serves as the Army’s commanding general US Army Materiel Command (AMC). He officially assumed the post on November 20, 2025, having previously served as the Deputy Commander-in-Chief and Acting Commander-in-Chief. Mohan remembers when he first joined the army and one of his earliest memories was when he was growing potatoes.
“I remember those moments and I was like, ‘Holy shit, I’m in the Army now because I’m out here peeling potatoes.’
Mohan has been around Army food throughout his nearly 40-year career, which has included numerous assignments, deployments, and operations, such as Operation Iraqi Freedom and Operation Enduring Freedom. He saw that the entire Army had advanced in technology, weapons and how soldiers train. What he didn’t like was the food and the food used to fuel the men in uniform.
Why was it necessary to change the diet?
The army began to move towards itself Holistic Health and Fitness System (H2F). In 2018. This system focuses on five areas that they believe are important for a soldier to be at their best: physical, mental, spiritual, sleep, and nutrition. Mohan paid extra attention to the food component and felt that the food being served might not be up to its standard. Not the kitchen where they were eating.
“Our soldiers told us, ‘Hey, it’s not a job.’ And that became something we were really concerned about from an engagement and retention standpoint.”
These concerns were justified because in the early years of this decade, recruitment became an issue for all branches. If the military were to address this issue, they would have to reassure families that their children would be taken care of when they went to America to serve. Mohan was ready to take action, and he felt he was in a strong position to do so.
“We can change anything we need to change because we have a high moral ground on this issue,” Mohan said.
Robert Irwin joins the cause
Mohan knew enough that he didn’t know everything. To make this mission as successful as possible, he needed someone who knew the restaurant and food business inside and out. Celebrity chef and Food Network star Robert Irwin already had a relationship with the military, and when asked to share his knowledge and experience, Irwin was more than happy to oblige. He confirmed that this is not a new issue for him. In fact, it was an opportunity he had wanted to pursue for a long time.
“Look, I’ve been doing USO (United Service Organizations) tours and AFE (Armed Forces Entertainment) tours and presidents and vice presidents for 20 years. And look, food has never been a priority,” Irwin said. “I’ve been playing drums for 17 of those 20 years.”
Irwin referred to Mohan as his “hero” for taking on and leading the effort. Both also confirmed that there are many people involved, such as Chief of Staff General Randy George (retiring in 2026), Secretary of the Army Dan Driscoll, and many others behind the scenes.
Mohan and Irwin teamed up, and after asking for a proposal to test the new model with an industrial partner, the Army awarded the Compass Group a contract to provide the food they wanted to serve to soldiers and their families. Irwin also studied the university’s restaurants and cafeterias to help him determine what the ideal environment would look like, including the right chairs, tables and even lighting. The same attention to detail that he offered at the restaurant: The impossible for years was now applied.
“I mean, it’s just a whole different skill set that, frankly, we don’t have,” Mohan said. Led by him and General George, Irwin was recruited as an executive and the rest of the team, the concept became a three-year process that made a big impact.
The results speak for themselves
42 Bistro, located in Fort Hood, Texas, had a soft opening in February 2026 (a concept Irwin also taught Mohan) and a grand opening a week later. As a centerpiece of the Army’s revolutionary change in how it feeds its force, the campus kitchen and its more than 3,000 existing recipes have been embraced with open arms. Just as the soldiers used to tell Mohan that the food was bad, now they offer more positive reviews.
“We fed 4,000 soldiers over the weekend, which is unheard of,” Mohan said. He reported that it was a little more than 200 people in the past. He noted that besides the taste of the food, another advantage is that it is affordable and accessible without leaving the base.
“You can come in and you can get a grilled chicken sandwich, an order of sweet potatoes and a drink for about five dollars. You can get a three-egg high-protein omelet and a full breakfast for about seven dollars. You can’t get that off-post.”
Irwin proudly added, “They go to their phones and they take pictures. We’ve seen kids, little kids, running around and eating and finding something, and the campus kitchen is an amazing thing. And the soldiers love it. They don’t just love it, they love it.”
Mohan and Irwin both stressed that it’s important that people who dine at 42 Bistro enjoy the food more. They need to be in a positive environment so they can have a better experience overall.
“They also go out there with their teammates, which goes back to your team building, building your team, building your camaraderie. And when you can eat together, break bread together and eat together, it helps build the team.”
Victory Fresh, another pilot model, is a “fast-casual” model similar to restaurants like Chipotle. With locations in both Fort Jackson, South Carolina and Fort Lee, Virginia, they also offer quality food options that soldiers enjoy. Whether they want it at the end of the day or during a short break, soldiers don’t have to sacrifice quality for a meal on the run.
“We also have a number of booths where we have different models for different installations and we keep changing,” Mohan said.
Recruiting has improved dramatically over the past couple of years, but Mohan believes that providing the right food and environment to enjoy will ensure retention remains high and soldiers will be healthier veterans by the time their careers end.
“From now on, it will be cheaper for generations of the health care system.”
Goal: Make the movement permanent
Stack House Bistro opened in Fort Carson, Colorado, in March 2026, and campus dining locations in Fort Drum, New York, and Fort Bragg, North Carolina will open later this year. Irwin sees a lot of potential and success in this move, so he’s fully committed to seeing it through.
“We care about the soldiers, we care about the children, we care about their food. People have talked about it before, but they couldn’t cross the finish line. That guy (Mohan) is like my hero because he really stepped up. So for me to be a part of it is humbling, euphoric, and it wakes me up every day.”
Mohan is redoubled in his commitment to this cause, knowing that providing proper nutrition is not only important for soldiers who dedicate themselves to the cause of freedom, but also for those who are currently serving, as well as for veterans and those who see the military as part of their future.
“We want America to know that we are fully committed to improving our food ecosystem in devices so that our soldiers have the fuel they need to train, fight, and win our nation’s wars. Make sure we work hard to meet the soldiers as they are in today’s society with their eating habits and provide them with healthy and affordable food habits. Honorable and great, but that’s what makes your sons and daughters makes it healthier, stronger and more skillful.”
For more information on the Army Materiel Command, go to their website. You can find out more about Irwin and his efforts by visiting robertirvinefoundation.org.
M&F Senior Military Editor Rob Wilkins contributed to this Fit to Service article.
