Thomas Griffiths is a Professor at The Culinary Institute of America (CIA). Chef Griffiths teaches in St. Andrew’s Café in the college’s degree programs and has taught classes in all of the CIA semesters including the BPS program. He has traveled throughout the United States and to Japan, France, England and Germany representing the CIA in culinary presentations and events. He is considered an authority on nutrition and has been the lead judge in nutrition for the Certified Master Chef exam and American Culinary Federation Nutritional Challenge. He is currently writing a book on Childhood Obesity.
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 owned a restaurant and catering business.
Chef Griffiths was a member of CIA Culinary Team 2000, which earned numerous gold medals at the Hotelympia competition in London and the International Culinary Olympics in East Germany. A Certified Master Chef (CMC) and ACF approved judge, he judges various American Culinary Federation (ACF) Shows and Managed the CIA student team which won First Place at the New York Hotel, Motel & Restaurant Show. Chef Griffiths has also been featured on the "Cooking Secrets of the CIA" public television program and has been a guest on NBC’s Today Show, Sarah Moulton and Good Morning America. Chef Griffiths has written articles for Santè Hudson Valley Conniseur, Valley Table Magazine.
Chef Griffiths is a Certified Master Chef and Certified Hospitality Educator (C.H.E.). He has served as Chairman of the Chef & Child Foundation, Manager for Student Knowledge Bowl Team and Student of the Year and currently is Secretary for the ACF Mid-Hudson Chapter.