By Navy Office of
Community Outreach
SAN DIEGO – A 1994 Clovis West graduate and Fresno, California native is serving in the U.S. Navy aboard the
guided missile destroyer, USS Milius.
Petty Officer 2nd Class David Donathan is a culinary specialist
aboard the Arleigh Burke-class guided missile destroyer operating out of San
Diego, California.
A Navy culinary specialist is responsible for preparing
the meals and managing all the food storage.
“I think that serving the crew is reward in itself,”
said Donathan.
Commissioned in November of 1996, Milius measures
approximately 500 feet and is powered by four gas turbines that allow the
destroyer to achieve over 30 mph in open seas. Destroyers are tactical
multi-mission surface combatants capable of conducting anti-air warfare,
anti-submarine warfare and anti-surface warfare, as well as humanitarian
assistance. Fast, maneuverable, and technically advanced, destroyers provide
the required warfighting expertise and operational flexibility to execute any
tasking overseas.
“Leading Milius sailors is
exceptionally rewarding because they genuinely care for one another as people,”
said Cmdr. Gil Ayan, commanding officer of USS Milius. “They want to see one
another succeed and each of them works toward that collective goal. As a
commanding officer, you can’t ask for a better culture than that.”
With a crew of over 300 sailors, jobs
are highly specialized and keep each part of the destroyer running smoothly,
according to Navy officials. The jobs range from washing dishes
and preparing meals to maintaining engines and handling weaponry.
“Serving in the Navy is a unique opportunity to learn
something new everyday,” said Donathan.
Challenging living conditions build strong fellowship among
the crew, Navy officials explained. The crew is highly motivated, and quickly
adapt to changing conditions. It is a busy life of specialized work, watches,
and drills.
“The Navy gives me an opportunity to serve my country
while providing for my family,” added Donathan. “It's nice to feel good about
what I do.”