Gerry Ludwig

Gerry Ludwig is corporate consulting chef at Gordon Food Service, where he creates trends-based culinary solutions for operators, conducts seminars and workshops and hosts trend-tracking tours.
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Jack Robertiello

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Joan Lang Contributing Editor and Columnist

A freelance writer and editor living in the Portland, Maine, area, Joan Lang has been writing about food for more than 30 years, beginning her career in the financial and B2B press. She formed her own food and editorial consulting firm, Full Plate Communications, in 1989. She is a graduate of the New York Restaurant School and holds degrees in architecture and journalism.
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Kathy Casey Contributor Title

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Maeve Webster President - Menu Matters

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Mike Buononato

Mike Buononato is Senior Vice President of Creative Food Solutions. A CIA graduate, Mike has extensive experience working with operator clients on product formulation and development through culinary and R&D positions during his tenure at Wynn Starr Flavors. Mike is a member of RCA and IFT.
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Robert Danhi Founder & Principal, RDC – Research. Development. Consumers

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Robin Schempp

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