Guest chef program returns to Camp LeJeune

Chef Dean Thompson to create special menu for Marines
Dean Thompson

On October 27, Chef Dean Thompson will prepare a special menu for the marines at Camp Lejeune’s WC100 mess hall through a program organized by the N.C. Department of Agriculture and Consumer Services.

“This guest chef event is just one of the ways the department is connecting North Carolina’s agriculture and military industries, the two top industries in the state,” said Agriculture Commissioner Steve Troxler. “We are always looking for new ways to partner, whether it be preserving agricultural lands around military bases or finding suppliers who will use locally grown products to feed our troops.”

This is the second time the department has brought a guest chef to a Camp Lejeune dining facility. Last year, Chef Keith Rhodes came to base to prepare a special menu for the opening of French Creek, 65. A video recap of that event is available at

This year’s guest chef, Chef Dean Thompson, is the Executive Chef at Flights Restaurant in the Renaissance North Hills Hotel in Raleigh. He is also the two-time regional champion of the Got to Be NC Competition Dining Series, which pits local chefs together in an Iron Chef-style competition using locally sourced ingredients. During the event, Thompson will create and oversee a special menu highlighting N.C. agricultural products.

Chef Thompson brings more than 15 years of kitchen experience with knowledge of both American and Italian cuisines. Thompson was instrumental in the initial success and sustainability of the Renaissance Hotel and their foodservice operations.

The guest chef program is part of the department’s Got to Be NC marketing program to help consumers identify and buy local agricultural products grown, raised, caught and made in North Carolina.

Mon, 10/12/2015 - 13:31