Fresh, Local, Scratch
We honor the food and our producers, partners, and guests by serving fresh seasonal ingredients, sourcing local produce, and caring enough to prioritize from-scratch cooking.
Sustainability
Sustainable stewardship starts with strategies for reducing food waste like batch cooking and mindful preparation. Buying local, composting, and recycling make programs even more effective. These goals are core to our design approach – reducing costs while doing the right thing for our communities and planet.
Education
As part of your community, we expand perspectives and palettes through the food we serve. We educate with programs focused on cultural awareness through cuisine, mindful eating, nutrition education, environmental impacts, and an appreciation of our local food landscapes.
Meet the Team
Ebonie McCoy Director of Dining Services
Ebonie joins the Bullis community with a proven track record of inspiring teams and enhancing dining programs at a number of universities, hotels, and even as a private chef for NFL players. Her success is built on a strong educational foundation, including an Associate’s in Nutrition, an Associate’s in Culinary Arts, and a Bachelor’s in Food Service Management, which allowed her to combine her culinary expertise with a solid foundation in nutrition and food service leadership. At Bullis, Ebonie aims to inspire through leadership, creativity, and collaboration. She looks forward to bringing new ideas to the dining program and providing fun, healthy, and memorable meals for students and staff.
Ebonie McCoy
Director of Dining Services
Danielle McClay Account Manager
With 17 years of experience in the food service industry, Danielle brings a great deal of passion for great food, personal service, and attention to detail to the Bullis community. She began her career as a cook at a bowling alley before transitioning to education dining, where she has spent a decade taking on various roles. Over the years, Danielle’s hard work and pursuit of excellence led her to earn the position of Catering Supervisor. It was in this role that she discovered a passion for event coordination.
Outside of work, Danielle is nationally ranked in Duckpin Bowling, loves relaxing at the beach, and never says no to a plate of steak tacos. She’s excited to create relationships and to be a warm, welcoming presence for each person who dines at Bullis.
Danielle McClay
Account Manager
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!
abuc@merig.com
Alex Buc
District Manager
About Meriwether Godsey
Since our humble beginnings in 1985, our mission has been to provide a remarkable food experience, especially in a busy “cafeteria.” Our family of team members is committed to this promise. Together, we expect greatness and we support one another in our effort to achieve it. Through our love for food, people and serving others, we strive to make a difference…every day.