Chef Jerry Ludwig, Gordon Food Service
Meet Chef Gerry Ludwig
Chef Gerry Ludwig prepared his first batch of Coq Au Vin at age nine, graduated from culinary school at 18, and became an Executive Chef at 23. A Certified Executive Chef with the American Culinary Federation, Gerry has served as Corporate Consulting Chef for Gordon Food Service (GFS) since 1994.
Through a combined analysis of foodservice statistical and media data as well as extensive street-level research, Chef Gerry oversees the creation of trend-based, sales-building culinary solutions targeted to Gordon Food Service’s key customers.
In addition to managing the menu solution resources at GFS, Gerry conducts seminars and workshops for customer groups and industry events across the country. Gerry is also a columnist and editorial board member for the foodservice trend magazine Flavor & the Menu.
Markon First Crop and Ready-Set-Serve fruit and vegetables feature prominently in Chef Gerry’s work—he is constantly inspired by the versatility and flavors of fresh produce.