Griffiths to join Campbell as senior executive chef

by Eric Schroeder
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CAMDEN, N.J. — Thomas W. Griffiths has been named to the newly created position of senior executive chef and director of Campbell Soup Co.’s Culinary Institute, effective Feb. 16. Mr. Griffiths most recently was associate dean of global cuisines at the Culinary Institute of America and based in Hyde Park, N.Y. He is one of approximately 60 Certified Master Chefs in the United States.

“I am thrilled to add a chef of Tom’s caliber to Campbell’s culinary team,” said Douglas R. Conant, president and chief executive officer at Campbell. “His experience and talents will help elevate our culinary credentials and enhance our ability to develop new and contemporary soups and simple meals, baked snacks and healthy beverages that are relevant to how people live today.”

Mr. Griffiths will be responsible for heading the company’s global culinary organization, where the company’s chefs use their expertise to create recipes for new products, develop menu concepts for food service operators and generate other product innovations. He also will help identify consumer, taste and food trends and will contribute chef-inspired recipes to “Campbell’s Kitchen,” the group that represents the voice of the home cook and develops recipes that people prepare using “Campbell’s” products. He will be based at Campbell’s headquarters in Camden and will be part of the global research and development organization, reporting to Julie Simonson, vice-president-R.&D., Campbell’s North America Soup, Sauces & Beverages.

Mr. Griffiths has spent the past 15 years at the Culinary Institute of America. Earlier in his career, he was an accomplished restaurateur and chef. He started his culinary career at Le Cirque in New York and also worked at the United Nations as an executive pastry chef.

Mr. Griffiths received a bachelor’s degree in education from Empire State College in Saratoga Springs, N.Y., and graduated with honors from the Culinary Institute of America.

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