Staff Sgt. Randy S. Agno, a Schofield Barracks soldier from Pearl City who died as a result of injuries suffered in Iraq, was remembered by fellow soldiers at a memorial service yesterday as someone who loved cooking — his job in the Army — and making others happy through his cooking.

Agno always talked about having his own restaurant, fellow soldiers said, but the 29-year-old died May 8 at Walter Reed Army Medical Center in Washington of a noncombat injury received in Iraq on April 27 at Forward Operating Base Olsen in Samarra, according to the Pentagon.

A memorial with Agno's upturned M-4 rifle, helmet, combat boots and dog tags was held yesterday at Forward Operating Base Brassfield-Mora near Samarra.

"I have been struggling for days trying to find the right words to say today to honor Staff Sgt. Agno in a way that is fitting for such an amazing soldier," said Capt. Christopher Denton. "It is hard to grasp the reality of losing someone who has had such a positive impact on the mission, and so many of his fellow soldiers. How he took such pride in his work, how he tried to do whatever he could do to better serve the soldiers around him, and how he did it all with a positive attitude and a smile on his face. He made an impact on everyone he came in contact with."

Agno was assigned to the 325th Brigade Support Battalion, 3rd Brigade Combat Team, 25th Infantry Division.

The circumstances surrounding the incident are under investigation, the military said. It was the 3rd Brigade's third noncombat death, and sixth overall, since the unit was deployed last fall.

Another Schofield soldier who died in Iraq of noncombat causes, Sgt. Devin C. Poche, 25, was misidentified by the Pentagon as being with the 3rd Brigade. Officials said Poche, who died March 31, actually was assigned to the Special Troops Battalion.

Agno, a 1997 graduate of Pearl City High School who had two children, joined the Army in 1998 and was assigned to Hawai'i in 2001.

The food specialist was named Junior Army Chef of the Year at the Army's 31st annual Culinary Arts Competition.