Gerry Ludwig
Chef Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department for Gordon Food Service, based in Grand Rapids, Mich.cLiCk FoR mOrE »
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.cLiCk FoR mOrE »
Kathy Casey Contributor Title
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Maeve Webster President - Menu Matters
Maeve Webster, President of Menu Matters, is a lead consultant for foodservice manufacturers and operators. She has spearheaded hundreds of major industry studies during her 16 years as a foodservice specialist, and today runs her private consultancy focused on helping manufacturers and operators analyze, understand, and leverage foodservice trends.cLiCk FoR mOrE »
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.cLiCk FoR mOrE »
Robert Danhi Founder & Principal, RDC – Research. Development. Consumers
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Robin Schempp
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