The Long Blue Line (Spring 2024)

Prior to opening his highly recognized
catering company, Chef Gaston’s
Culinary Services, in 2013, Gaston
served as Executive Chef and Food
Services Director for Universal Studios
Orlando and Marriott International. In
addition, he has owned and operated
a variety of dining venues from casual to a gourmet
hors d’oeuvres company. However, he knew his true
calling was to showcase his creativity and talent
through catering.
Through the years, he has made an ongoing effort
to share his knowledge and skills as an instructor
at The Culinary Arts at Manatee Technical College
and as a State of Florida Food Safety Management
and Test Administrator. Recognizing the importance
of giving back to his community, Chef Gaston has
been a 20-year board member for the Selective
Services and frequently participated in the training
of junior culinarians within the Coast Guard during
symposiums presented at Air Station Clearwater. A
certified executive Chef, Gaston has accumulated
an extensive list of achievements, certifi cations,
and recognition for his culinary accomplishments
earning him titles as the 2023 Chef of the Year for
Restaurants Guide International and the 2022/23
Chef of the Year and Member of the Year for the
American Culinary Federation Tampa Bay.
TELL US YOUR STORY
Tell us your incredible Coast Guard stories and what the National Coast Guard Museum
means to you, and your profile may be featured in the next issue of the Long Blue Line.
www.coastguardmuseum.org/retirees
PORTRAITS OF SERVICE
THE LONG BLUE LINE SPRING 2024
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