About Us
Meet Our Team
Jomie Cartwright
Director of Dining Services
Originally from Elizabeth City, North Carolina, Jomie is a graduate of East Carolina University, where she studied Hospitality Management with a minor in Business. Her approach to dining is rooted in connection, care, and the belief that food brings people together in meaningful ways. Throughout her career, Jomie has been dedicated to creating environments where guests feel valued. She brings a people-first approach and a commitment to delivering experiences that reflects the MG Core Value “Love Food, People, Serving Others”. As she joins Norfolk Academy, Jomie is excited to nourish students, create engaging and welcoming dining experiences, and contribute to a culture that celebrates community, connection, and well-being.
Outside of work, Jomie enjoys gardening, planting flowers, and growing vegetables, as well as baking and preparing meals for family and friends.
Walter Bostock
Executive Chef
Walter has been with the Meriwether Godsey family since 2004. He has a diverse background that includes many years of culinary and management experience in the contract dining, retail, and hospitality arenas. Walter is creative, passionate, and brings an infectious energy to everything he does. He loves the beach and enjoys time there with his wife and three children.
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 is a perfect fit for supporting our clients and our values.
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.