Jörg Zipprick (born 1965, Cologne, Germany) is a journalist, author, and one of the most trenchant critics of contemporary high-end gastronomy. Since launching his career in 1991, Zipprick has published articles and investigative reports across Europe and Asia, with his work appearing in Germany, France, Switzerland, and China. His books have been translated into numerous languages, including Spanish, French, Dutch, Russian, and Chinese, appearing in eight countries globally.

Zipprick is perhaps best known for his investigative work into the confluence of the food industry, chemical suppliers, and high-profile chefs. His deep-dive investigations began in 2005 and first garnered major attention in June 2008 with a feature in the German magazine Stern detailing the use and misuse of industrial additives in renowned restaurants. The French daily newspaper Le Monde has recognized Zipprick as "a strong advocate of natural cuisine, based on the quality of products." His critical perspective is rooted in decades of firsthand experience, having dined extensively at the world's finest restaurants since the late 1980s, bringing this unique background to his reporting on contemporary gastronomy.

Zipprick’s prolific career spans a wide range of top-tier international publications and is marked by significant industry honors. His writing has featured in major German outlets such as Stern, Private Wealth, Lufthansa Magazin, Beef, T-online, and ADAC Reisemagazin, as well as international publications like Le Point, Plaisirs – Gastronomie et voyages, and Wine in China. He has been recognized with numerous accolades for his authorship, including the International Cognac Writer of the Year Award in 2010, the Gourmand Award for "Best French Cookbook" in 2004, and three Silver Medals from the German Gastronomic Academy.