ABOUT GARDEN TRUCK FOODS
Garden Truck Foods is a food production company specializing in bold, plant-powered alternatives built to perform in real kitchens. We don’t just make plant-based products — we craft them to meet the demands of chefs, customers, and fast-paced service environments. We’re reimagining comfort food.
Our flagship product — an Artisanal Red Bean Pepperoni — is the result of over a decade of real-world testing, refining, and feedback across catering kitchens, restaurant menus, and direct consumer trials. The outcome is a deeply savory, high-protein product with wide menu versatility — and none of the synthetic fillers and heavy oils that define many alt-meat trends.
We're not a startup chasing the next food tech wave. We're foodservice veterans who’ve already done the hard part: we made something people actually want to eat again. Our approach is grounded in culinary logic, not just novelty — and our proof of concept is already winning over both chefs and eaters.
With a background in restaurant operations and plant-forward innovation, the GTF team combines hands-on industry expertise with culinary and logistical precision. We know what it takes to create clean-label products that not only taste incredible, but scale smoothly and stand up in a professional kitchen.
OUR PHILOSOPHY
We focus on innovative ways of reinventing comfort food — improving the foods people already know and love so they work better for the future food system.
Our plant-forward products —our red bean pepperoni being our signature offering — are developed for real kitchens, real menus, and real customer expectations, combining exceptional flavor, satisfying texture, and operational reliability. This approach allows food providers to reduce environmental impact while continuing to serve food that people genuinely want to eat.
At the core of our work is a belief that a better food system should be both effective and compassionate. Backed by a decade of R&D, 5-star menus, and a loyal customer base, Garden Truck Foods delivers scalable innovation that supports a healthier planet and long-term, sustainable growth.
MEET THE GARDEN TRUCK FOODS TEAM
Plant-Forward Chef, Trainer, Sustainable Concept Development, Culinary Education, Event & Fundraising Coordinator
Gail began as a corporate restaurant trainer, learning staff development and operations. She graduated from Culinard in Pastry and Culinary Arts, gaining strong cooking skills. She later moved into event planning, creating memorable dining events. With over 25 years in hospitality, Gail has opened restaurants, designed kitchens, made menus, and built teams. She knows concept creation, permits, training, and running profitable businesses.
A passionate plant-based food supporter, Gail mixes cooking skills with bold, eco-friendly ideas that care for the planet. She co-founded Garden Truck Foods, guiding over twelve years of eco-conscious, top-rated plant-based dining focusing on sustainability—from local sourcing to waste cutting. Her recent success, The Kitchen at Farm Sanctuary, is known for its mission and commitment to conservation and responsible eating. Gail has been developing Culinary Internships to educate our future leaders in the food industry on the importance of creating the plant-based philosophy for a more sustainable and compassionate food system.
Based in Jacksonville, FL, Gail works to bring food ideas to life with tasty, sustainable meals that encourage healthier, greener communities. When not working, she enjoys time with her husband Ron and their rescue pets, living her values every day.
Culinary Strategist, Restaurant Financial Specialist, Hospitality Consultant
With a deep passion for hospitality and relentless innovation, Ron has successfully launched numerous thriving restaurant concepts, meticulously crafted beloved and memorable menus, and built high-performing, dedicated teams. Spanning from casual neighborhood cafes to bustling high-volume franchises, his primary focus remains on seamless operations, driving significant sales growth, and creating unforgettable guest experiences that keep customers coming back.
A standout moment in his career was partnering with renowned Chef Roy Yamaguchi to strategically expand the Roy’s franchise, expertly blending cutting-edge culinary creativity with sharp business acumen. Beyond that, he played a pivotal role in shaping the culinary curriculum at Culinard, overseeing kitchen design, spearheading faculty recruitment, and pioneering system development to elevate education standards.
Ron also significantly enhanced operational efficiencies and refined recipes for the multi-unit group RREMC, LLC. As co-founder of Garden Truck Foods, he passionately champions innovative, plant-based comfort food in Jacksonville, where he lives happily with his wife, Gail, embracing the sun, sea, and vibrant local lifestyle.
Administrative Coordinator, Public Relations, Staff Writer, Sustainable Food Development
Rachel is a seasoned administrative professional with over two decades of diverse experience spanning the education, media, startup, and nonprofit sectors. She holds a distinguished double bachelor’s degree in Philosophy and English from the University of Adelaide, Australia.
Most recently, Rachel served as Chief of Staff at Farm Sanctuary, where she expertly led administrative operations, directed board relations, and played a pivotal role in advancing sustainable food systems initiatives. Her extensive work has involved managing complex external communications and fostering seamless internal coordination across multiple teams.
Beyond her professional pursuits, she is deeply committed to community service, volunteering with Make the Road New York to support vital advocacy efforts for immigrant and working-class communities. Based in New York City, Rachel cherishes her time spent with her family and doggos, Toshi and Margot.