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Campbell’s Foodservice Innovation Center
Serving you when it matters most. Made to Serve® means being there for our partners every step of the way. It’s why we’ve developed resources to support you throughout this challenge and help you get more value out of each and every day.
Gerald Drummond
Executive Chef, Campbell’s Foodservice
Greg Boggs
Senior Chef, Campbell’s Foodservice
Nancy Kruse
Founder, The Kruse Company
Bret Thorn
Senior Food & Beverage Editor, Nation’s Restaurant News

Gerald Drummond, Executive Chef, Campbell’s Foodservice

Chef Gerald Drummond has more than 30 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams and developing menus for a variety of esteemed establishments throughout the US and Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Cuban and modern Japanese cuisines to infuse unique flavor into the amazing work he does every day at Campbell’s Foodservice.

Prior to joining Campbell’s Foodservice in 2017, Chef Gerald held positions at Starr Catering Group and STARR Restaurant Organization—including renowned Morimoto restaurant in Philadelphia, China Grill Management and River Station Restaurant. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell’s Foodservice team.

Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News

Award winning columnist Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and senior editor of Restaurant Hospitality with responsibility for spotting and reporting on food and beverage trends across the country for both publications.

From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN.

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Mr. Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris.

His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He lives in Brooklyn, N.Y.

Greg Boggs
Senior Chef, Campbell’s Foodservice

Greg Boggs is currently a Senior Chef for America’s Meals and Beverage at Campbell’s Soup Company. His responsibilities include creating gold standard formulas for many retail brands and leveraging culinary trends and insights to drive innovation.

Greg joined the company after completing an internship with Campbell’s Culinary & Baking Institute (CCBI). Greg is a graduate of the Culinary Institute of America in Hyde Park, NY. Greg has received Certified Chef de Cuisine through the American Culinary Federation and has earned several medals for hot food competitions. Greg also competed in and won the 2016 Research Chef Association Culinology Competition.

He started his culinary career working under James Beard Best Chef Southeast Finalist Johnathan Lundy in his hometown Lexington, KY.

Nancy Kruse
Founder, The Kruse Company

The best-known menu analyst in the foodservice industry, Nancy Kruse is a recognized authority and widely quoted spokesperson on food and menu trends.

In 1997 Nancy founded The Kruse Company, based in Atlanta and dedicated to assessing trends and directions in food, menu and restaurant concepts. She authors a column devoted to what’s happening on the menu that appears monthly in Nation’s Restaurant News; in addition, she creates content and delivers the State of the Plate keynote address for NRN’s annual MUFSO conference.

In demand as a speaker, she has addressed national and state restaurant associations, as well as major restaurant and supermarket organizations, food manufacturers and distributors and promotion boards across the US and around the world.

Prior to founding her own company, Nancy served as Executive Vice President for Technomic, Inc., where she conducted a wide range of consulting assignments for Fortune 500 food and restaurant companies.