Marie 'Rie' Meriwether Godsey

Founder, Consultant 

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. Hospitality soon became much more than a job and they launched MG in response to their growing concern that the major food service contractors were more focused on “standardization” and less on personal attention and customization. Rie lives the MG philosophy: to create fabulous food and remarkable service regardless of the size of the client budget. Today, Rie's passion and talent comes full circle as she devotes her time to studying trends and style and adapting them to each of our operating environments.

Allison Godwin-Kelly

Vice President of Human Resources

Allison was born in Bermuda, and came to the U.S. to pursue her degree in business from Howard University. She later received her Masters in Human Resource Management from the University of Connecticut. Before joining MG, she had a long career with Genworth, serving in a variety of HR roles. Allison brings years of experience in recruiting, talent management, and employee engagement; as well as an in-depth understanding of the HR complexities companies face in today’s environment.

Marta Ruggles

Client Relations & Operations Advisor 

Summers waiting tables at Lake Winnipesauke hooked Marta on food services. Marta has been with MG since 1988 and is also an alum of Randolph-Macon Woman’s College (1982) where she was a server under Rie. She has worked her way through the ranks to be our senior field leader by demonstrating strong communication, coaching, and leadership skills. Her commitment to quality and appreciation for teamwork consistently gain Marta the respect of staff, colleagues, and clients.

Denise Simmons

Director of Culinary Systems & Purchasing

Denise has always known she wanted to be a chef. She graduated from The Culinary Institute of America in 1987. Her career has included working in hotels, clubs, and restaurants; and since coming to MG, she has been an Account Director and Executive Chef at our first restaurant, Meriwether’s Market. Her love for food and sustainability makes her a wonderful leader for all things edible at MG.

Brian Finch

Corporate Chef

Brian Finch found his passion for food while studying at Virginia Commonwealth University and The Culinary Institute of America (Hyde Park). After graduating from culinary school, Brian worked his way up from garde manger chef to kitchen manager while working for several fine-dining restaurants along the East Coast. Brian transitioned to contract dining when he and his family returned to their home state of Virginia and he joined MG shortly after. During his time with MG, Brian has held several roles, including Director of Dining Services and Regional Chef, all the while being a true spokesperson for MG’s People-First Culture. Chef Brian believes in empowering our teams to be the best versions of themselves for our communities and clients and that good food connects us all.

Alex Buc

District Manager

Alex’s 20 plus years of experience, from executive chef to director, create a profound understanding of all the ins and outs of the culinary industry. He has led a staff of 100+ in large scale kitchens, as well as improved customer satisfaction at government contracts. His infectious energy, strong leadership skills, and love of food are reflected in all aspects of his day-to-day. Alex is always striving to be the best partner, and his hands-on approach, team-building ability, and vast culinary knowledge and experience help him to do just that!

Cate Smith

Vice President of Culinary & Brand

Cate began her food journey at a very early age in her grandparents’ garden and cattle pastures where she learned to respect where food starts. Her culinary path began in 1983 and has taken her from restaurants to hotels to private schools. Cate came to MG in 2001 and, like Denise, her career has included Account Director/Chef and Executive Chef at Meriwether’s Market Restaurant. Because of her passions for healthy eating and a healthy environment, Cate has expanded her work to include teaching culinary skills, nutrition and mindful eating classes.

Derek Carbonneau

Vice President of IT & Marketing

Before joining MG, Derek cultivated 22 years of senior technology, marketing, growth, and product experience with companies both small and large, private and public. Derek is a three-time Inc. 500 VP of Marketing and Product and has served in leadership and consulted for industries as diverse as biotech, e-commerce, gaming, healthcare, hospitality, and travel. Derek is also an avid home cook and always ready to experiment with new favorite cuisines. Whether telling MG's story or guiding the development of new systems, Derek relishes the challenge of balancing operational details, business goals, and customer needs to put smiles on our guests' faces every day.

Richard Hetzler

District Manager

Rich is a talented leader and culinarian who spent his early days working in various fine dining restaurants in the DC market, ultimately prompting him to launch his own restaurant Ovvia Osteria in Fairfax, Virginia. After that, he served in culinary leadership roles in education and cultural arts venues, including George Washington University, Georgetown University, National Museum of the American Indian, and Smithsonian Institute. In those roles, he had the opportunity to lead teams of 250-plus across multiple locations. Rich has a genuine passion for food, developing others, and delivering remarkable hospitality to clients.

Bill Korhammer

District Manager

Bill’s first encounter with the food business was as owner-operator for 10 years of a Domino’s franchise, with locations throughout Pennsylvania. He joined MG as a Director of Dining at a large day school in PA, then as a traveling Director, and ultimately as Director of Dining at Mercersburg Academy. His strong business acumen and sense of customer service, both for clients and MG employees, make him a great fit for District Manager. H His exceptional team-building skills originated from his years as an athlete at the high school  (basketball, swimming and volleyball) and college levels (volleyball at Lafayette). For years while his daughter was a collegiate swimmer, Bill stayed connected not only as a fan, but as a USA and PIAA official. Outside of work, Bill and his wife Deanna enjoy travel and experiencing new cuisines.

Chris Blain

Director of Strategic Partnerships

Chris grew up in the Virginia Beach area and has held a variety of positions throughout his career. He got his start as a line cook in fine dining which later prompted him to attend CIA and during his schooling, he earned an internship at TheHerbfarm in Seattle. He first joined MG as a cook at the Virginia State Capitol and moved on to be our Retail & Sustainability Manager at Guilford College followed by Director at Beauvoir School, and finally General Manager at Virginia Theological Seminary.  Between Guilford and Beauvoir, Chris had the opportunity to be the Executive Chef at the Virginia Governor’s Mansion for Governor McAuliffe. Chris has a thirst for world travel and experiencing different cultures. He continually seeks to absorb new practices, principles, and languages (6 to be exact), and, of course,  flavors, ingredients, and techniques.

Steve Queen

Vice President of Operations

Steve brings more than 20 years of foodservice and hospitality leadership experience, with deep expertise in multi-unit operations, client partnerships, team leadership, financial performance, and growth.

He has led complex dining programs across education, corporate, and government settings, managing large teams, significant budgets, and high standards of execution. Most recently, he served as District Manager with American Dining Creations, following leadership roles at Sodexo, Unidine, Eurest, and Aramark. He holds a B.S. in Food Service Management and Culinary Arts from Johnson & Wales University.

Steve's mix of operational rigor, people leadership, and care for clients and guests alike stood out in the interview process. He understands that great operations are built on consistency, accountability, and support, and that real staying power comes from earning trust, building strong teams, and leading through serving.

Outside of work, Steve is passionate about fitness, home DIY projects, and travel. Family, community, and lifelong friendships matter to him, and he feels especially aligned with MG's belief in fresh, local, and scratch cooking; an appreciation rooted in quality, sustainability, and meaningful connection around food.

In his role, Steve will help strengthen and support operational leadership across MG, with a focus on execution, partnership, and the continued growth of our people and programs.

Meghan Edge

Director of Strategic Partnerships

Meghan brings more than 20 years of experience to her role, with a strong background in strategic partnerships, relationship management, business development, and client engagement. Prior to joining Meriwether Godsey, Meghan held a variety of leadership and client-facing roles that emphasized partnership development, community engagement, and cross-functional collaboration. Her global perspective and natural ability to build strong client relationships have been central to her work throughout her career.

In her role as Director of Strategic Partnerships, Meghan will focus on strengthening relationships across the MG community, supporting strategic growth opportunities, and helping cultivate partnerships that reflect MG’s commitment to hospitality, care, and meaningful service.

Bob Lemon

Chief Financial Officer

Bob holds a BS from Virginia Tech and an MBA from Lynchburg College. His career started at Deloitte before joining Fleet Laboratories, a multi-national consumer goods and specialty pharma company headquartered in Lynchburg. Ultimately, he served as their CFO and was responsible for their global financial and IT strategies, culminating with 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 operations, growth, and employee-ownership culture.

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.

Don Beck

Director of Systems & Technology

Don received a bachelor’s degree in Mathematics from Wittenburg University (1978), but like several at MG, pursued as a career the jobs that helped put him through school. As a GM for Steak & Ale and then as the Food and Beverage Director for a full-service hotel, he developed a keen appreciation for a systematic approach to every aspect of our industry. Don came to Meriwether Godsey in 1994 and was initially in operations. Fiscal responsibility and systems savvy make him an outstanding resource internally and for our clients.

Sarah Bell

Vice President of Finance

Sarah graduated from Virginia Tech with a BS in Accounting. Before coming to MG, she worked for Fleet Laboratories in various leadership roles as the company transformed from a privately held corporation, to private equity ownership and then to a publicly traded company. Sarah specializes in financial analysis, budget & forecasting, and financial reporting. She strives to utilize her experience to “learn, grow and improve” processes for MG and its valued clients.

Tanya Hipp

District Manager

Tanya’s career in food services and respect for work ethic and drive started in a local fish and chips restaurant in Virginia. After receiving a Bachelor of Science from Virginia Tech, her passion for the industry carried her to Northern Virginia to the hotel sector. She returned to her roots in southern Virginia to join the MG family in 2003. Over the years she has successfully managed operations in a variety of geographic locations and with a variety of styles of service. Her detailed knowledge of day to day operations and “lead by doing” philosophy help everyone she works with reach their full potential.

Denise O’Brien

President

Denise brings over 20 years of leadership experience in hospitality, foodservice, and enterprise operations. She joins Meriwether Godsey with a strong record of driving sustainable growth, building high-performing teams, and implementing systems that scale with purpose. A graduate of Cornell University's School of Hotel and Restaurant Management, Denise launched her career at Aramark, where she advanced through a series of roles ranging from front line operations through Regional Vice President, Director of Business Development to SVP, Sales. Most recently, Denise served as Group Vice President of Growth Strategy and Operations at Bright Horizons, an education and care benefits company, where she oversaw sales support, marketing, and consulting. There, she supported client retention and growth, strengthening morale across the organization by empowering teams and promoting inclusive leadership. Denise is a mission-driven leader who thrives in collaborative cultures. In her role as President, Denise will guide Meriwether Godsey through its next phase of growth, innovation, and operational excellence. Denise resides in Bucks County, PA, with her husband Todd, a retired U.S. Coast Guard Commander, and enjoys spending time with their daughters, hiking, mentoring young professionals, and, naturally, sharing great food.