AUBREY BOOZER, JR. was born in Clint, TX. He was reared in Houston, TX, graduated from John Reagan High School in 1942. He immediately volunteered for military service, serving in the U.S. Navy during World War II. A 1951 Bachelor of Science graduate of Southwestern University, Georgetown, TX, he was President of the Pi Kappa Alpha fraternity and a varsity basketball player.
Aubrey held various positions in government service, including a post at the United Nations in New York City, with the Civil Service Commission, then with the Treasury Department in Washington, D.C., and the Office of Economic Opportunity with the Johnson Administration. He and his wife, Yolanda, who was on the staff of President Lyndon B. Johnson, lived in Washington, D.C. during the 60's. He subsequently served in the U.S. Foreign Service at posts in the U.S. Embassy, Mexico City, Bangkok, Hong Kong, and wartime Saigon, South Vietnam, where he was Special Assistant to the Ambassador. He was awarded a special commendation from the U.S. Army.
After service to his country for the second time in Vietnam, he founded and operated the Monterey House Mexican Foods, Inc. restaurant chain in Texas.
He was preceded in death by his wife, Yolanda Boozer; and by his mother and father. He had no brothers or sisters. Survivors are Lyndon, a son who resides in Washington, D.C.; a daughter, Laura of San Francisco, CA; and two grandchildren, Jordan and Kyle.
Funeral services will be held in Texas on Tuesday, December 30, 2003. In lieu of flowers, donations may be sent to the LBJ Foundation (Attn: Larry Reed), 2313 Red River St., Austin, TX 78705 (512-478-7829). Arrangements by COOK-WALDEN/CAPITAL PARKS FUNERAL HOME, 14501 N. IH-35, Pflugerville, Texas 78660 (512) 251-4118.
To plant trees in memory, please visit the Sympathy Store.
1 Entry
Eric Braun
December 30, 2003
I met Aubrey Boozer only once, at the Austin wedding of his son Lyndon last January. I sat with him, and his daughter Laura, at the pre-wedding brunch. When I mentioned the cookbook that his wife Yolanda had authored, and that each wedding guest had been given, he made certain that I knew that he had largely ghost-written it. It turns out that he was the chef of the family, but let his wife take the credit. He was sparingly complimentary of the brunch's Tex-Mexican fare. Delicious as it was, his subtle comments led me to surmise that he thought he could have done it better. Having met him (and tried a few of the recipes), I have no doubt as to the truth of his thought.
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