Thomas Griffiths was appointed Campbell Soup Company Senior Executive Chef and Director of Campbell’s Culinary & Baking Institute (CCBI) in February 2010. He is one of approximately 70 Certified Master Chefs in the United States and a certified culinary judge in the American Culinary Federation.
As VP of Culinary, Chef Griffiths strives to create a culture with a passion for food within the company. Chef Griffiths inspires his team of 17 chefs worldwide to create innovative, on-trend products while improving the quality of flavors and introducing bold, new and authentic ingredients to the Campbell portfolio. He continually elevates the culinary credentials of the global CCBI team and leverages his chefs to work seamlessly with Campbell’s product developers within Global Research & Development.
Prior joining Campbell, Chef Griffiths was the Associate Dean of Advanced Global Cuisines at The Culinary Institute of America (CIA), where he had worked in various teaching capacities since 1995. He is considered an expert on nutrition and has served as the lead judge in nutrition for the Certified Master Chef exam and American Culinary Federation Nutritional Challenge. Chef Griffiths is also a Certified Hospitality Educator (C.H.E.).
Chef Griffiths has been featured on Fox & Friends national morning program, NBC’s Today Show, Good Morning America, “Cooking Secrets of the CIA” public television program and a variety of regional news programs. He has also written articles for Santè magazine, Hudson Valley Connoisseur and The Valley Table Magazine.
Chef Griffiths graduated with honors in 1980 from The Culinary Institute of America and has held chef positions with several renowned establishments, including The United Nations, Le Delices Côte Basque, Regine’s and Le Cirque. He was also executive chef for Gardner Merchant Food Services and has owned a restaurant and catering business.