Martin cj mongiello

Martin C.J. Mongiello (born August 11, 1965) was the Camp David executive chef and a White House sous chef from 1993 until 1996. Mongiello is known for his strict adherence to the Dean Ornish lifestyle and cuisine perfected at the Preventive Medicine Research Institute and the creation of a distinctly American cuisine for the White House under the White House executive chef Walter Scheib. He worked exclusively with Admiral Eleanor Mariano and Doctor Ornish at the Preventive Medicine Reasearch Institute. Mongiello previously served under White House chefs Pierre Chambrin and continuously under pastry chef Roland Mesnier. He was responsible in this role for planning, shopping and preparing everything from simple First Family dinners to very formal State Dinners, security and management of guest services at the Presidential Resort and Retreat, Camp David where his interior design revamped 16 cabins. His creations were served to many of the most famous dignitaries in the world, including Antonin Scalia, Leon Panetta, Jon Bon Jovi, Bill Clinton, Sheryl Crow, Sophia Loren, Carlo Ponti, Nicholas Cage, Oscar Luigi Scalfaro, and Hillary Clinton.
Biography
Martin C.J. Mongiello was born on August 11, 1965 in Abington, Pennsylvania. He attended Saint Philomena Elementary School, Monsignor Bonner High School and then enlisted into the United States Navy at the age of 18. He attended Boot Camp in 1983 and Basic Cooking School in 1984 as a in training and volunteered for nuclear submarine duty. He then graduated Basic Enlisted Submarine School in 1984 and reported to his first of six nuclear submarines, USS Sunfish. During a tenure of 21 years in the US Navy - one submarine, USS Springfield, won the Captain Edward F. Ney Memorial Award for the best restaurant worldwide when he was Chief Petty Officer. He was selected to be in the first class ever of Ney winning Chief Petty Officers to graduate from The Culinary Institute of America in Hyde Park, New York in 1998.
In 1989 Mongiello was awarded the first of five Navy Achievement Medals by the Secretary of the Navy for management of the Bayshore's Resort Hotel and Bachelor Quarters which received the Admiral Elmo Zumwalt award for lodging excellence and the Commander in Chief’s Annual Award for Installation Excellence - 1988 and 1989. In 1993 he was appointed by the Secretary of the Navy to work at the White House Military Office detached to Camp David. In 1996, the Secretary awarded him his first of three US Navy Commendation Medals.
Since leaving Camp David, the White House, the White House Military Office and retiring from the US Navy in 2004, Mongiello has gone on to write a cookbook, A Man for All Seasonings, now in it's third edition with Westmoreland Publishing and Household Manual, Guidelines and Standards by Lulu Publishing. He formed a corporation to market his cooking institute, The Food and Fun Culinary Institute and is the Senior Curator at The Presidential Culinary Museum. Additionally, he is now an active speaker on the lecture circuit, represented by Eagles Talent speakers bureau. He was replaced as Camp David chef by Chief Warrant Officer Benny Brockington. He has been featured on several mini-series with NBC TV, the Charlotte Today Show at WCNC studios and appeared on The Today Show in New York with Ann Curry in 2004. He also appeared on NHK TV in Asia in 2000 and Brussells TV with Vitaya Worldwide in 2002.
US military awards and decorations
Navy Commendation Medal

Main Menu

See Also

Main Menu