The first installment of “You Can Do It Too,” which highlights senior leaders who began their journeys in the Food career cone, focuses on Denise Hunter, senior vice president, Services and Food directorate.
Hunter’s Exchange career began in 1987 in food operations, as a food service worker at Katterbach Baskin Robbins, where the environment was fast-paced, customer-focused and rooted in teamwork. Those early frontline roles shaped how she approaches leadership today—developing skills in problem-solving, adaptability and managing multiple priorities in real time.
“Food service teaches you how to lead in the moment,” Hunter said. “You learn how to support your team, take care of customers and stay focused on the mission, even when things are moving quickly.”
That foundation proved critical as Hunter advanced through the organization, taking on roles with increasing responsibility and broader impact.
As her career progressed, Hunter carried forward the lessons learned in food service—operational discipline, accountability and a deep respect for frontline associates who deliver the mission daily. Each role built upon the last, reinforcing her belief that leadership is defined by service, not titles.
One of the most meaningful milestones in her journey came later while working in Washington, D.C., where she helped manage a range of policy updates and changes that strengthened and expanded Exchange operations and profitability. Among the most significant initiatives were the ongoing vigilance to protect the primacy of Exchange restaurant and food operations and eliminating policy and merchandise restrictions. These changes allowed the Exchange to broaden food options and merchandise selections across the enterprise, expanding enduring benefits for service members and military communities.
“That experience reinforced why the Exchange exists,” Hunter said. “It wasn’t about position—it was about making a difference for the people we serve.”
Today, as the senior vice president of the Services and Food Directorate, Hunter advocates for food service as a strategic capability across the Exchange. Under her leadership, the SFD has expanded its role—enhancing the food portfolio and supporting innovative initiatives that enhance readiness and Quality of Life.
A recent pilot initiative with the Army demonstrated how Exchange restaurants can help address long-standing military feeding challenges, positioning food operations as a meaningful contributor to feeding Warfighters at scale.
“Understanding the operation from the ground up makes a difference,” Hunter said. “Food isn’t just where I started—it’s a core part of how I lead today.”
For associates beginning their Exchange careers in food services, Hunter offers simple advice:
“You can do it too. Everyone starts somewhere, and every journey is different,” she said. “Just walk your path—you never know where it might lead.”
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