The galley team at Camp Lemonnier represents an extraordinary collaboration of military and civilian expertise. As of July 2025, the team consists of: Lt. Cmdr. Travis Adonis Francis, food service officer; Culinary Specialist Submarine Chief Lewis Langford, leading culinary specialist; Logistics Specialist Second Class Janai Kranwinkle, cash collection agent; and Senior Galley Manager Johirul Islam supporting the team by managing over 130 dedicated contractors with a variety of culinary experiences they bring to Camp Lemonnier. Together, this dynamic food service team stands as one of the most diverse in the military, bringing together retired service members and personnel from Africa and Asia continents. Their collective effort showcases an unparalleled commitment to excellence and providing world-class customer service.
The Doris Miller Galley, named in honor of Navy Cross recipient and Pearl Harbor hero Mess Specialist Second Class Doris “Dorie” Miller, stands as the second-largest shore galley in the U.S. Navy, surpassed only by Great Lakes, preparing and serving over 11,000 meals per day. These meals are served at five locations including Dorie Miller Galley, Combat Café, Grab & Go, Hyperion Dining Facility and Chabelly Airfield.
Operating for 22 hours each day, the dedicated staff at Doris Miller Galley provides exceptional support to approximately 36 tenant commands comprised of civilians, contractors and service members from every branch of the Department of Defense and partner nations as part of Combined Joint Task Force – Horn of Africa. In total, the patrons of the Camp Lemonnier Food Service operations are comprised of 50% Army, 25% Navy, 20% Marines, Air Force, Space Force and Coast Guard, 4% contractors and 1% foreign partners.
Daily Operations
Food preparation begins the night before, retrieving items from our storerooms needed for breakfast and lunch. Cooks arrive early to prepare meals, all originating from the Dorie Miller Galley. Outstations lack kitchens, so food is transported in temperature-controlled containers that meet NAVSUP standards. Contracting staff serve meals at all locations simultaneously, ensuring consistent mealtimes across campus.
Hot meals are available at all stations except Grab & Go, which opens only when hot meal lines are closed. This scheduling accommodates rigorous duty schedules. The Dorie Miller Galley serves the most patrons, offering variety and seating for 544 guests. Breakfast averages 1,600 patrons daily.
After breakfast, thorough cleaning prepares the space for lunch, which sees increased foot traffic, especially during popular events such as Taco Tuesday, Chicken Thursday, and Brunch Sunday, serving around 2,000 patrons.
Dinner prep begins during the lunch meal. Popular options include Chicken and Waffles Night, African Night, Mongolian Stir-Fry Night, Indian Night, and Steak Night. Dinner has the longest duration and highest turnout, averaging 2,400 patrons. After dinner, the team cleans and prepares for the next day.
Mid-rats, the final meal of the day, serves approximately 500 patrons, primarily night-shift personnel.
Quality Control and Flexibility
To ensure high-quality meals, food is delivered five days a week. Working alongside Army Veterinary Corps, the team inspects all 250 food pallets weekly to ensure only the best reach patrons. To meet shifting schedules, the food service request program allows patrons to make table reservations for quick meals or request complex orders, such as flight crew to-go meals scheduled a month in advance.
Dorie Miller Galley continues to receive top marks during expeditionary medical facility and Army Veterinary team inspections. It recently earned its eighth 5-Star Accreditation in nine years, achieving a record-high score of 9.7 out of 10.
Culinary Innovation
In response to evolving culinary tastes, the galley introduced 49 new recipes, many of which were added to the Navy’s Food Service Management recipe index for global use. Despite competition from other food providers on base, Dorie Miller Galley serves 1.8 million meals annually and remains a vital morale booster and nourishment provider for Camp Lemonnier’s personnel.
Conclusion
Camp Lemonnier remains the only enduring U.S. military installation in Africa, enabling forward operations and strengthening host-nation relations. The galley serves as a communal hub, providing high-quality meals and a comforting connection to home, even in a high-stress, hazardous environment. The Dorie Miller Galley is not only central to morale, it is vital to Camp Lemonnier’s mission and ultimately supporting the joint warfighter stationed or based out of the installation.
