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.

Using a proprietary street-level research method as his exclusive data source, Gerry and his team create trends-based menu solutions that are executed at the operator level by the company’s team of culinary specialists.

Gerry is a contributing writer for Flavor & The Menu and conducts seminars and workshops at numerous industry events in both the United States and abroad, and oversees customer-facing restaurant research tours in major cities throughout the United States.