Thomas Griffiths was appointed Campbell Soup Company Senior Executive Chef and Director of Campbell's Culinary & Baking Institute in February 2010. He is one of approximately 60 Certified Master Chefs in the United States.
Prior joining Campbell, Griffiths was the Associate Dean of Global Cuisines at The Culinary Institute of America (CIA), where he had worked in various teaching capacities since 1995. 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. Griffiths is also a Certified Hospitality Educator (C.H.E.).
Chef Griffiths has 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 also written articles for Sante 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 Cote Basque, Regine's and Le Cirque. He was also executive chef for Gardner Merchant Food Services and owned a restaurant and catering business.