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Tom Griffiths

VP of Global, Campbell's Culinary & Baking Institute

Thomas Griffiths is Global Vice President, Campbell’s Culinary & Baking Institute (CCBI). He is responsible for managing more than 20 highly-credentialed chefs and increasing Campbell’s culinary presence worldwide.

The CCBI chefs work in collaboration with product developers in Global Research & Development to create culinary gold-standard recipes for new products and to introduce bold, new and exciting flavors to Campbell’s portfolio. They have created a new Culinary Trends Monitoring Program to track emerging culinary trends and leverage them as inspiration for new products and flavors earlier in the product development cycle.

Chef Griffiths joined Campbell in February 2010. Previously, he was the Associate Dean of Advanced Global Cuisines at The Culinary Institute of America (CIA), where he worked in various teaching capacities since 1995.

Prior to that, Chef Griffiths held chef positions with 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.

Chef Griffiths is one of approximately 70 Certified Master Chefs (CMC) in the United States— the highest level of culinary certification. He is a certified culinary judge in the American Culinary Federation (ACF) and has served as the lead judge in nutrition for the CMC exam and ACF Nutritional Challenge. Chef Griffiths is also a Certified Hospitality Educator (C.H.E.), a Member of the Chaine de Rotisseur and a Gold Medal winner of Societe Culinaire Philanthropique.

Chef Griffiths has been featured on Fox & Friends national morning program, NBC’s TODAY Show, ABC’s 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 from The Culinary Institute of America and also earned his bachelor’s degree in education from Empire State College in Saratoga Springs, N.Y.