About Us
Meet Our Team
Henry Cabanillas
Director of Dining Services
Henry Cabanillas is a seasoned hospitality professional and a proud Montgomery College and Towson State University alumnus. Henry’s journey throughout the food service industry has awarded him many accolades, including being recognized as leading the Best Lounge in the U.S. at the Delta Sky Lounge. His career advanced with roles as a Dining Services General Manager in Government Services and later as an Area Director in Education segments for a national dining services company. Henry embraces Meriwether Godsey’s Core Value #10 – Learn, Grow, Improve, and is committed to consistency and quality. He empowers his teams with training and mentorship to execute confident services. Beyond work, he enjoys fishing, supporting Liverpool FC, continuous learning, and cherished family moments at the beach.
hcabanillas@merig.com
202-274-3200 ext 8120
GLORIA CASTILLO
Account Manager
Gloria has 15+ years of experience in management, from food service to retail. Prior to joining GDS she worked in catering for years, giving her impeccable attention to detail. She has a unique ability to multi-task and jump in anywhere she’s needed. Her hard work and organizational talent keep the front of house running smoothly! Gloria is always, “Sweating All the Details”!
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.
Living & Working Sustainably
We take a holistic approach to being good stewards of our natural resources. Given that food services as an industry are notorious for waste, we start with a focus on not letting good food end up in the trash. From there, we incorporate other important strategies: buying local foods, composting, recycling, etc. Doing what we can to take better care of our planet is the right thing to do. We also provide programs and information in these areas as well as nutrition awareness.
Our Commitment to Diversity & Inclusion
We are invested in creating and maintaining a workplace in which all employees have an opportunity to participate in and contribute to the success of the business. This means fostering and protecting an inclusive environment in which all employees feel respected, are treated fairly and their viewpoints, thoughts, and ideas are encouraged and embraced, regardless of position, age, race, religion, beliefs, socio-economic background, gender, who they love, how they identify and of course, other protected statuses. We proudly support vendors, partners, and suppliers who share these values of inclusion.
Our Culture
We recognize that people are our most important ingredient and we provide them with the best resources, from training and support to progressive systems, so they may find satisfaction in what they do and feel appreciated for their hard work. We cultivate an atmosphere where we learn, grow and improve, constantly. This people-first culture fosters a better experience for each guest.