Amentum Secures $77M Contract to Modernize Defense Supply Chain Logistics in the Indo-Pacific Region with AI Tools

CHANTILLY, Va.--(BUSINESS WIRE)--Jun 17, 2026--

Amentum (NYSE: AMTM) will deliver logistics operations support under a new 60-month firm-fixed price contract awarded by the General Services Administration (GSA) to provide modernized, end-to-end, AI-powered supply chain solutions for the Pentagon and other federal customers operating across Japan as part of the U.S. Indo-Pacific Command (INDOPACOM) area of responsibility. Amentum will enhance operational readiness in a strategic region by ensuring seamless supply chain management for U.S. military installations.

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“Amentum’s new relationship with the GSA is a natural fit given our unique global supply chain reach, forward-positioned operational capability and expeditionary sustainment,” said Dr. Karl Spinnenweber, president of Amentum’s Mission Solutions business. "Our extensive experience in delivering turnkey supply chain solutions worldwide ensures we can support the GSA and INDOPACOM with predictability, reliability, and efficiency.”

Amentum has integrated these capabilities into a single, agile framework to ensure seamless operations in contested, austere and politically sensitive environments. AI tools will be incorporated into the program to enhance demand planning, forecasting and catalog management to improve customer order fulfillment and delivery.

Amentum will implement a comprehensive approach to supply chain management, delivering tailored solutions to ensure uninterrupted operational sustainment. The company is leveraging technology solutions to monitor, analyze, and optimize supply chain activities, including demand forecasting, procurement, transportation, inventory management, and on-time delivery.

About Amentum

Amentum is a global leader in advanced engineering and innovative technology solutions, trusted by the United States and its allies to address their most significant and complex challenges in science, security and sustainability. Our people apply undaunted curiosity, relentless ambition and boundless imagination to challenge convention and drive progress. Our commitments are underpinned by the belief that safety, collaboration and well-being are integral to success. Headquartered in Chantilly, Virginia, we have approximately 50,000 employees in more than 70 countries across all 7 continents.

Visit us at amentum.com to learn how we advance the future together.

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Forward-Looking Statements

This press release contains or incorporates by reference statements by Amentum Holdings, Inc. (the “Company”) that relate to future events and expectations and, as such, constitute “forward-looking statements” as that term is defined in the Private Securities Litigation Reform Act of 1995 and other federal securities laws. These forward-looking statements may be characterized by terminology such as “believe,” “project,” “expect,” “anticipate,” “estimate,” “forecast,” “outlook,” “target,” “endeavor,” “seek,” “predict,” “intend,” “strategy,” “plan,” “may,” “could,” “should,” “will,” “would,” “will be,” “will continue,” “will likely result,” or the negative thereof or variations thereon or similar terminology generally intended to identify forward-looking statements. All statements, other than historical facts, including, but not limited to, statements regarding the anticipated work and revenue under the awarded contract, and the Company’s objectives, expectations and intentions, applicable legal, economic and regulatory conditions, and any assumptions underlying any of the foregoing, are forward-looking statements.

A number of important factors could cause actual results to differ materially from those contained in or implied by these forward-looking statements, including those factors discussed in our filings with the Securities and Exchange Commission (SEC), including, among others: the occurrence of an accident or safety incident; the ability of the Company to control costs, meet performance requirements or contractual schedules; and other factors set forth under Item 1A, Risk Factors in our Annual Report on Form 10-K for the fiscal year ended September 27, 2024, which can be found at the SEC’s website at www.sec.gov or the Investor Relations portion of our website at www.amentum.com. Any forward-looking statement speaks only as of the date on which it is made, and the Company assumes no obligation to update or revise such statement, whether as a result of new information, future events or otherwise, except as required by applicable law.

Kadena Air Base, Okinawa Japan

Father’s Day is just around the bend, and there are decisions to be made. Some dads want to eat out, some want to eat in. Some want a big old meat-and-potatoes meal, some dream of a sushi omakase extravaganza.

But what do the dads who cook and feed people for a living want? The dad chefs and cooks who spend their working hours behind a stove (or a griddle or a hibachi) — what is their dream Father’s Day meal?

Three of them answer here. (Spoiler: All agree that being together is more important than the food.)

Tom Colicchio, chef and owner of the New York-based Crafted Hospitality, has three kids, ages 14, 15 and 33.

“The teenagers? They’re not cooking anything," he says. "But my oldest might — he dabbles in barbecue, so I’d put him to work on smoked short ribs, bone-in, low and slow. I’d be nearby to step in if things went sideways.”

Colicchio, a longtime head judge on “Top Chef,” envisions the Father's Day meal enjoyed outside at his place on the North Fork of Long Island, New York, surrounded by family.

Cesar Zapata, chef and owner of the Vietnamese-Colombian fusion restaurant Phuc Yea in Miami, also has his sights on the outdoors.

“Since (my stepson) Eli loves to fish, we’ll probably spend the day out on the water trying to catch our own meal," he says. "Being in Florida, hopefully we’ll catch some snapper or grouper, bring it home, clean it together, and roast the whole fish over the grill.”

And nobody should worry about impressing the chef. “We spend so much of our lives cooking for others that the meals that mean the most are usually the ones that feel effortless and shared," Zapata says. "I love keeping really fresh fish simple, especially when it’s something you caught that same day.”

He pictures serving it with a Vietnamese-style salsa verde, grilled asparagus and mushrooms, accompanied by good music and cold drinks.

“For me, Father’s Day is less about the ‘perfect’ meal and more about slowing down, being present, and creating memories together around food and conversation,” he says.

Roy Yamaguchi is on the same page. He's the founder of Roy’s Restaurants, a Hawaii fusion restaurant with locations in various cities, and is one of the pioneers of the cooking style Hawaii Regional Cuisine.

“For Father’s Day, I don’t need a fancy restaurant or an elaborate dinner," he says. "What I really want is to have all of my kids home. My ideal meal would be shabu shabu or chankonabe because they’re the kinds of dishes that bring everyone together.”

Both shabu shabu and chankonabe are Japanese hot-pot-style meals, where everybody eats from a common pot on the table.

“At the end of the day, Father’s Day isn’t really about the food," he says. "The meal simply gives us a reason to gather.”

At his ideal meal, Yamaguchi says, nobody just sits and waits to be served — everyone cooks, shares, laughs and contributes.

And he does have one request: For someone else to do all the prep work.

“Anyone who has made shabu shabu knows that slicing the vegetables, preparing the sauces, and arranging everything takes time. Having the family take care of that would be the greatest gift,” he says.

Then he would sit back, enjoy a a simple glass of Japanese shochu over ice, enjoy the conversation and watch everyone have fun around the table.

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Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.

FILE - Tom Colicchio appears at Bourbon & Beyond in Louisville, Ky., on Sept. 22, 2018. (Photo by Amy Harris/Invision/AP, File)