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Sierra Inn steps up to the plate

  • Published
  • By Staff Sgt. Timothy Boyer
  • 60th Air Mobility Wing Public Affairs
TRAVIS AIR FORCE BASE, Calif. --  Nearly three months after the grand opening of the renovated Sierra Inn Dining Facility, customers are seeing the benefits of the improvements, which now include the experience of Chef Jacob Knutte, Travis dining facility's executive chef.

Knutte is a graduate of the California Culinary Academy in San Francisco, owned his own restaurant in Sacramento and has worked as an instructor at several culinary academies.

"Our mission here is training which includes menus, recipes and certifications," he said. "Part of my job here is to make sure the menus are adhered to and that the food is made correctly."

Knutte is not the only thing going well for the improved Sierra Inn. Customers used to have to stand in long lines to get to their food selection, but that is no longer the case, said Tech. Sgt. Terrence Bessellieu, 60th Force Support Squadron special events coordinator.

"Now you have several zones to get your choice of food," he said. "You can choose the grill, Mediterranean, deli or cooking light section. You no longer have to stand in one long line to get to your food of choice."

Having the dining facility sectioned into these zones is part of the Food Transformation Initiative, intended to improve the quality and accessibility of meals for Airmen who use meal cards through the campus-style dining.

The number of customers has increased since the FTI was implemented, allowing anyone with base access to eat at the Sierra Inn, Bessellieu said.

"We actually see quite a few retirees eating here now," he said. "We seem to be reaching a broader customer base."

Another improvement made through the FTI and the remodel is an expansion of the menu, Bessellieu said.

"The quality of selection has improved dramatically," he said. "The changes we have made to the menu are a big hit."

For those who might not find what they want at the dining facility, Bessellieu said it is easy to request a change or addition.

"All you have to do is go to the FSS.com, click the Aramark tab and click comments or suggestions," he said. "If there is enough demand, the request will get sent to the Air Force Services Agency for review. They will look at the cost-effectiveness and, if accepted, will send the request to the vendor to see if they can support the request. It all starts with the customer letting us know what they want."

There are no major menu changes in the foreseeable future, but Bessellieu anticipates a time in the future when there will be themed meal options - from Southern style or Hispanic to Italian.

From a top-class chef to new concepts in dining experiences, the Sierra Inn Dining Facility is in a constant state of improvement, ensuring the quality and experience in Air Force dining is second to none.