Our Leadership Team

Mr. Francisco Delgado is our Director, Food Services – Operations. With over 30 years of distinguished food service leadership, including 23 years of service in the U.S. Army, Mr. Delgado has developed unmatched expertise in dining facility management, culinary arts, large-scale food operations, and team leadership. Throughout his career, he has successfully overseen galley and DFAC operations, managing budgets, food acquisition, nutrition planning, sanitation, training, and compliance with strict military and federal food service standards. As a Galley and Dining Facility Manager, he has supervised and trained teams of up to 100 food service personnel, coordinated subcontractors, and ensured the flawless execution of daily operations serving hundreds of meals per day. His oversight includes food preparation, inventory control, safety compliance, and quality assurance per NAVSUP, Armed Forces Recipe Service, Tri-Service Food Code, and U.S. Department of Health and Human Services standards. He has proven ability for conducting menu planning, including 28-day cycle menus, addressing special dietary requirements, and implementing nutrition awareness programs to support health and mission readiness.

Mr. Delgado's culinary skills and technical knowledge extend beyond daily operations to mentoring and professional development. He has trained and developed two separate food service teams—from Fort Sill, Oklahoma, and JBLM (Fort Lewis–McChord, Washington)—to compete at the prestigious Culinary Arts Competitions at Fort Lee, Virginia. He has also trained at the highest level of military food service, both attending and instructing at the Advanced Culinary Training Course and the Enlisted Aide Training Course at Fort Lee, Virginia, where he helped prepare the next generation of Army culinary leaders.

He is proud to have led initiatives that elevated dining operations to the highest standard, including securing a five-star accreditation for Isa Air Base, Bahrain within just three months of my arrival. His ability to evaluate food service programs, streamline processes, and enforce strict sanitation and safety protocols has consistently resulted in improved efficiency and compliance.

Beyond operations, Mr. Delgado brings deep knowledge of logistics, supply chain management, contract oversight, and administrative compliance, ensuring that resources are maximized and regulations are met. His strong working relationships with the U.S. Army, Navy, and broader Department of Defense, and contract representatives reflect his collaborative leadership style, which prioritizes mission success, accountability, and the well-being of both service members and civilians. Driven by a passion for cooking, culinary innovation, and service excellence, he combines tactical and technical expertise with creative leadership to ensure food service programs not only meet but exceed expectations.

Mr. Stevie Anthonio Bronson is our Director, Government Food Services – Business Development.

Mr. Bronson is a proven project manager, mentor, and SME of culinary excellence. Mr. Bronson brings over three decades of distinguished Army and contracted service and culinary expertise including recent Project Manager experience at Fort Leavenworth.

At 48 years old, he is a two-time Gold Award winner at the prestigious 35th Culinary Arts Competition, a testament to his skill, creativity, and dedication to excellence in the kitchen. Mr. Bronson has previously served 16 years on active duty and 7 years in the Army Reserve, with seven overseas deployments, demonstrating exceptional leadership and resilience in diverse environments. He has served over the last eight years as the Project Manager for the Fort Leavenworth Dining Facility, where he oversaw large-scale operations, streamlined processes, and ensured the highest standards of food quality and safety.

In addition to his contractor duties, Mr. Bronson serves as an Army Reservist 92G First Sergeant at Fort Belton, Missouri supporting Army unit food service requirements across Denver, Colorado; Saint Louis, Missouri; and Kansas City, Missouri. Over the last year he has supported Fort Dix, New Jersey and Fort McCoy, Wisconsin during annual training, successfully feeding over 10,000 Soldiers during each large-scale field feeding operation. He is responsible for 377 92G Soldiers, has fed over 30,000 Soldiers in the past 12 months, and manages $10.5 million in military food service equipment.

His professional credentials include ServSafe Certification, Certified Food Service Manager, Food Handling Certification, and Certified Food Service Manager Certificate, reflecting his commitment to maintaining the highest industry standards. From the field to the kitchen, Mr. Bronson combines military precision with culinary artistry, earning respect as both a leader and a chef.