Spokesperson Bios

With more than 30 medals in national and international competitions, a spot on the U.S. Army Culinary Arts Team and recognition by many as the Army’s top chef, Sgt. Matthew Flemister has proven himself time and time again in the culinary world.

Flemister, from Enterprise, Ala., joined the Army at 29 years old in 2003 after several years of working his way up in the culinary industry.  He got his first taste in the culinary field as a fry cook in a local Shoney’s restaurant when he was still in high school. 

Flemister attended the Culinary Arts Institute of Louisiana.  After graduating, he worked as a professional chef at the Tallahassee Governors Club and then as the chef de cuisine at the St. Augustine, Fla., boutique hotel Casa Monica.

Flemister was passionate about cooking, but he realized that he needed a new direction if he wanted to have more time to spend with his family.  After hearing his father and brother’s stories of the benefits and unique career opportunities in the Army, Flemister decided to enlist.

Flemister and his family were first stationed at Fort Wainwright in Alaska.  While he was there, Flemister joined the base’s culinary arts team.  With that team, Flemister competed in his first U.S. Army Culinary Arts Competition at Fort Lee, Va., and won six medals.  The competition is sanctioned by and judged upon rules by the American Culinary Federation.  He was also named an apprentice to the U.S. Army Culinary Arts Team (USACAT), the national military culinary team that competes at local, national and international competitions.  He was able to travel with the team to Erfurt, Germany, to compete.

In 2005, Flemister was deployed to Iraq where he served for more than a year.  While his tour did not involve food preparation, he was able to use his cooking skills during one of his most memorable experiences in Iraq.  During Thanksgiving, Flemister was able to travel to one of the outposts to make Thanksgiving dinner for his fellow soldiers.  Flemister relished seeing the satisfied looks on the soldiers’ faces and their appreciation for a delicious meal.

When he returned, Flemister continued his culinary training in the Army and, in 2007, he was named a primary member to the USACAT.  At the 2008 World Culinary Olympics in Germany, Flemister helped the team win 13 gold medals as well as finish second in overall medal count.

In 2008, Flemister competed again in the U.S. Army Culinary Arts Competition at Fort Lee.  Handed a mystery basket of ingredients, he whipped up a restaurant quality four course meal in four hours to win the title of Army Chef of the Year. 

Currently, Flemister is based at Fort Myer, Va., and is serving as an enlisted aide for the Chief of Staff of the U.S. Army Gen. George W. Casey Jr.  He is also still a member of the USACAT and is scheduled to compete in the 2010 Culinary World Cup in Luxembourg City.

Flemister believes the Army helped to accelerate his culinary career.  His Army training has helped him to continue to build the expertise required to compete internationally with the best in the culinary world.

Flemister is married and has two children.