CS1(SW) Thomas McNulty, was born in Havre, Montana and enlisted into the Navy in 1999 from his home state.  Upon
completion of Recruit Training, he attended Mess Management “A” School at AFB Lackland in San Antonio, Texas.  Picked
as class leader, he was top of his class in academics and received advancement to E-4.

CS1(SW) McNulty’s first duty station was aboard the USS La Salle (AGF-3), forward deployed in Gaeta, Italy.  He quickly was
given the position of records keeper.  He guided his division thru two SMI & SMA inspections, his records receiving top
marks and also being singled out by inspectors by saying, “This is how all records should look in the Fleet!”  While aboard,
he earned his surface warfare designation and also served as: galley captain, galley supervisor, CO’s cook, duty master-at-
arms, and Petty Officer of the Watch.

In 2003, CS1(SW) McNulty transferred to the USS Lincoln, based in Everett, Washington.  While awaiting for the ship to
arrive back in port, he was interviewed and became Enlisted Aide to Commander Navy Region Northwest.  During his time
there, he lead and served over 65 functions to include: 5-7 course formal dinners for 18-20 guests, command functions,
working lunches, Naval Officer Spousal Club & regional area events of tea parties and buffets, barge cruises, and visiting
guests.  His biggest functions being the Regional Holiday Function, where he personally orchestrated, planned and lead 26
culinary specialists for a party of over 500 guests.  He also organized for  IFSEA to come to the region, where 23 culinary
specialist became HAACP certified and Certified Food Executives.  He attended Private/Flag Mess and Wardroom Mess
training at Olympic College, and attended Starkey International Institute for Household Management where he graduated top
of his class and named an Honor Graduate.

CS1(SW) McNulty transferred to Commander Navy Region Southwest in 2005.  He runs both a flag mess at the Admiral’s
quarters and runs the Admiral’s quarters across town.  Breakfasts are served bi-monthly for the local Military Advisory
Council at the office, along with working lunches for visiting guests, command functions and lunches served daily for the
Admiral.  At the quarters, he serves the admiral and his family nutritious dinners 5 days a week, 5-7 course formal dinners
for 12-20 guests and both lunch and dinner buffets for visiting dignitaries and guests.   Working in close collaboration and
efficient teamwork, he and three other area enlisted aides coordinate, plan and execute the Regional Holiday Party for over
800 guests every year.  He is motivated in training regional culinary specialist in fine dining, formal service and proper
etiquette for each of his functions and giving them much needed training where they would not have the opportunity to do so
otherwise. During his time here, he has distinguished himself by becoming a Personal Certified Chef through the American
Culinary Federation.  He has been elected by the local Chefs and Culinarians of San Diego Chapter and the 152 total
memberships, as the Sergeant-at-Arms and Editor of the chapter’s newsletter which has a readership of over 1000 people.  
He competes and is a member of the Navy Culinary team, which thru great teamwork, he has participated in many
competitions thru out the states receiving numerous medals and receiving “Best in Show” for the Veal Category at the Las
Vegas Culinary Challenge.  Most recently he represented the Navy on a two man team against all 5 branches of the military
in the Freedom Chefs Challenge at the ACF Western Regional Conference in Salt Lake City, Utah.  

CS1(SW) McNulty works hard in mentoring his peers, junior sailors and younger community thru volunteer and teaching
opportunities.  He has been a key leader in helping multiple culinary specialists become certified within the American
Culinary Federation.

Culinary Awards:

2007 Bronze medal – K1 category, Las Vegas Culinary Challenge
2008 Bronze medal – F3 category, Fancy Food Show Culinary Challenge
2008 Bronze medal “Best in Show” – F3 category, Las Vegas Culinary Challenge
2008 Freedom Chefs Challenge Participate

Culinary Certification:

2006 Personal/Private Certified Chef

Military Awards:

Navy Achievement Medal – 3 awards
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