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How does a guy called “Tex”, who was born in Australia, end up serving America as a civil service mariner with Military Sealift Command? For Chief Steward Nathan Murrell, it’s in his blood.

“My family has a long line of military service,” he said. Indeed. Murrell’s father was one of four brothers, all of whom served in the United States military service. His own brothers and sister sailed in the Navy, too. In fact, it was his younger sister, Naomi, who introduced Murrell to MSC – but his path there isn’t as direct as it sounds.

Murrell’s family moved to central Texas when he was just 3 years old, and he spent most of his childhood there. That’s how he got his nickname, Tex. “I love Texas on the borderline of crazy, just like most Texans,” he said.

Murrell entered the Navy in 1991 at the age of 17. He served until 1993 as a damage controlman and was in the reserves for a while. After he left the Navy, he went to work for a restaurant. There, he worked his way up from an entry-level cook and was several years along in the manager track when a personal tragedy changed the course of his life.

“My older sister died. She had been sick for most of her life with an incurable disease,” he said. “But I took her death really hard. I wanted to get away from everything, so I left my job and went to go live in Australia.”

Murrell spent about a year working in a restaurant in Australia. He returned to the United States when his dad became ill. Shortly after his father’s death, he went to Texas State University to study his real passion: history. He continued his culinary adventures, too, working at Logan’s Roadhouse while attending college.

“My younger sister was working at MSC at the time and she told me about it. I knew I wanted to travel and I liked MSC because it was government service,” Murrell said. “So I applied, even though I had never sailed for a commercial company.”

Murrell’s first full tour was on USNS Mount Whitney as an assistant cook. “I really enjoyed it – and could not believe the kind of money I was making,” Murrell said.

With his eyes on the future, Murrell left the ship to take advantage of the career advancement opportunities MSC offered. He took several culinary courses. After completing those, he applied for the internal promotion opportunities as they became available. Eventually, he landed as a permanent cook on USNS Lewis and Clark. After that tour there was more training and advancement into food service management – which helped him get promoted to his current assignment as chief steward aboard USNS Shasta, which sailed out from Japan in early April, 2008.

“I was extremely happy to get this new assignment,” he said. “It’s what I was hoping for.”

As is evident in the path that led him to MSC, Murrell is an expert at making the most of any situation. Another example? During one of his seagoing assignments, which professionally he does not classify as favorite by any means, he met the woman who very recently became his fiancée. “I love her more than anything,” he said.

Murrell proposed to his bride-to-be standing under the statue of Abraham Lincoln in the Lincoln Memorial, in Washington, D.C. “Lincoln is my favorite president,” the history buff explained. “He did some unconventional things but believed the end justified the means. He really did more for America than anyone.”

On board, Murrell said he doesn’t have a problem making the ship feel like home. Sure, he misses friends and family however, he adds, “It’s all about finding things to do and not thinking about what you left behind.”

“Living where you work is different,” he said, “but most cooks will tell you they usually work so much it feels like they live there,” he jokes.

Still, finding time to relax isn’t a problem. Murrell fills his time with historical documentaries, books and video games. “I’ve made the ship feel like home to me. The things I like to do: read, watch TV, play video games – I can do that as easily on a boat as I can in a house.”

“I really do enjoy my job. I like cooking and I love it when crew members come up and compliment my food – food I made – or if they ask me to make something they like. My favorite thing to make, though, is desserts – great pastries and desserts,” Murrell said.

Murrell said he would recommend a MSC career to anyone who doesn’t want to be tied down to one place. He also shared these words of career advice: “Don’t be discouraged if you don’t think you’re being promoted as fast as you think you should. It took me five tries, but once I made it, it happened rapidly. You have to help your career along.”

Murrell obviously lives his own advice.