Chef Herzig

Chef Laureen Herzig is the founding partner and CEO of crEATe Culinary Solutions, LLC, a global food and beverage consultancy committed to shaping the future of food through sustainable ingredient sourcing, advanced operational technologies, and innovative menu development. Passionate about creating impactful culinary experiences, she employs a discovery-based approach that fosters meaningful dialogue, inspires actionable solutions, and delivers measurable results. With more than 35 years of leadership in culinary innovation, she has held senior roles with organizations such as Discovery Senior Living, Retirement Unlimited, Inc. (RUI), and Transforming Age, while her diverse expertise also includes leadership positions in non-commercial segments of sports, food manufacturing, and airline industries with the NBA’s Sacramento Kings, Rich Products Corporation, and Delta Air Lines.

In 2012, she founded Peace Love Food, LLC, which in 2025 became an affiliate of Transforming Age. Designed to elevate mealtimes in senior living communities into moments of joy, dignity, and connection, creating culinary experiences that support vibrant aging lifestyles and reflect the values of care, culture, and wellness. Recognized as “a brilliant expert on the future of global food trends,” Chef Herzig is a sought-after thought leader and speaker driving forward-thinking conversations across the culinary landscape.

As a steadfast champion for food as a vehicle for wellness, Chef Herzig actively collaborates with solution providers who share her belief that health is at the heart of future food innovation. Using a discovery approach designed to get people talking, solutions are created that inspire action, get noticed, and create impact. Chef Herzig leads with her heart and a deep commitment to uplifting the culinary community, serving as a dedicated mentor and advocate for fellow culinarians.

Chef Herzig is a graduate of Niagara University with a degree in Hospitality Administration and is an engaged member of the American Culinary Federation and the American Food & Wine Institute. She has served on the executive boards of Bound for Glory and Les Dames d’Escoffier International and is past ACF Chapter President for the NC Triangle.

If she is not cooking, you will find her on an airplane traveling to the next food-filled work adventure or vacationing with her husband John, eating and exploring the local fare while attending live blues performances.