Marie “Rie” Meriwether Godsey

Founder & CEO

Like many young people, Rie and her husband, Eddie, found their first jobs in food service – Eddie as a dishwasher and Rie as a server. Food and dining soon became a passion and Meriwether Godsey was created in response to their growing concern that the major food service contractors were more focused on “standardization” and less on hospitality and customization.  From its start, MG has retained its philosophy: integrity and value alongside wonderful food and service, regardless of the size of the client budget. MG continues to grow carefully and responsibly so each partnership has personalized attention, including from Rie.

Leslie Phillips

President & COO

A licensed attorney, Leslie came to MG in 2005 after 14 years in private law practice and started as Director of Business Development. Her understanding of business relationships and tendency to view operations from the client’s perspective has helped MG deliver on core values and maintain long-term, trusting partnerships. Her collaborative style, communication skills and love for the business have made her a good partner to Rie in the overall vision of the company, as MG strives to constantly improve and foster healthy growth. Leslie’s strong interest in social and environmental responsibility provides the company with vision and leadership in these important areas as well.

Bob Lemon


A CPA with a BS from Virginia Tech and an MBA from Lynchburg College, Bob began his career with Deloitte before joining Fleet Laboratories, a multi-national consumer packaged goods and specialty pharma company headquartered in Lynchburg. He grew to become CFO and a member of Fleet’s executive team, with responsibilities for Fleet’s global financial and IT strategies, ultimately overseeing a transformational exit to private equity ownership. With a collaborative and team-oriented management style, Bob brings a wealth of financial experience and practices to support MG’s people and quality-centered operations, growth, and employee-ownership culture.

Marcus Nucci


Marcus brings to MG a great deal of experience, including at the CTO level with startups and established companies. He obtained a BS in Electrical Engineering from Syracuse University, and specializes in learning and understanding current processes so he can create solutions to streamline and automate them. His curious mind and collaborative approach will allow us to leverage the most practical, efficient and effective IT solutions in our industry. A self-proclaimed foodie, Marcus will assure MG is as cutting edge in its systems as we are in our delivery of service.

Celia Lloyd

Director of Human Resources

Celia graduated from Randolph-Macon Woman’s College in 1983, and after five years as an MG manager and director, she pursued her Culinary Arts degree from Johnson & Wales University. With that in hand, she returned to MG where her tenure has included Executive Chef, then Account Director and Human Resources. Celia’s people-centric philosophy and attention to detail have made her a natural in employee development and in the systems that support them in the field.

Marta Ruggles

District Manager

Summers waiting tables at Lake Winnipesauke hooked Marta on our industry.  Marta is also an alum of Randolph-Macon Woman’s College (1982) where she was a server under Rie and has been with MG since 1988.  She has worked her way through the ranks, which is why the details make a difference to her.  Commitment to quality and appreciation for teamwork consistently gain Marta the respect of staff and colleagues.

Sara Thompson

District Manager

Having also started as a server under Rie (R-MWC, 1983), Sara has always been known for her high ethical standards and her ability to do whatever it takes to assure operational performance.  She adopts a systematic, “drumbeat” approach to training and coaching.  This combined with her varied experience and industry knowledge make her extremely effective with new hires and long-term veterans.

Long Nghiem

District Manager

Long’s passion for food and serving others started at an early age working in his family’s restaurants. A graduate of Virginia Tech’s Hospitality Program, Long was the chef operator of his own restaurants for many years before moving to contract dining. Long has leveraged his diverse experience to hone his culinary talents as well as his own unique leadership style. His commitment to excellence and tireless drive are a perfect fit for supporting our clients and our values.