Thomas Griffiths, CMC
Thomas Griffiths was appointed Campbell Soup Company Senior Executive Chef and Global VP of Campbell’s Culinary & Baking Institute (CCBI) in February 2010. He is one of approximately 74 Certified Master Chefs in the United States, a certified culinary judge in the American Culinary Federation and a Culinary Olympic Gold Medalist.
At Campbell, he strives to create a ‘passion for food’ culture within the company. Since he took the helm, he has grown his CCBI team from about 10 to more than 50 chefs and culinologists worldwide, who are inspired every day by Campbell’s purpose, “Real food that matters for life’s moments.” As consumer preferences change, Chef Tom leads his team 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 – these synergies often lead to trend reports that profile popular flavors and predict the upcoming trends.
Chef Griffiths graduated with honors in 1980 from The Culinary Institute of America (CIA) and has held chef positions with several renowned establishments, including The United Nations, Le Delices Côte Basque, Regine’s and Le Cirque. He has also owned a restaurant and catering business. After working in the restaurant industry for 15 years, he gave in to his love of culinary education and he returned to the CIA to pursue various teaching positions, including Associate Dean, from 1995 until he joined Campbell.
Chef Griffiths has been featured on Fox & Friends, 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. In his spare time, he participates in community activism, travels the world to experience new culinary phenomena and deeply enjoys gardening – a tradition he has upheld since childhood. Chef Griffiths routinely tends his own 30×50 ft. garden, where he grows just about every fruit and vegetable you can imagine.