Campbell Soup Co. has appointed Thomas Griffiths of the Culinary Institute of America to the newly-created position of senior executive chef and director of Campbell’s Culinary Institute.
Griffiths, 49, who served as associated dean of global cuisines for the Culinary Institute of America, will take up his position on 16 February.
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Douglas Conant, Campbell’s president and CEO said: “I am thrilled to add a chef of Tom’s calibre to Campbell’s culinary team. 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.”
Griffiths will be responsible for heading Campbell’s Culinary Institute,w hich is the company’s global culinary organization. He will be based at Campbell’s headquarters in Camden and will be part of the global research and development organisation, reporting to Julie Simonson, vice president of R&D for Campbell’s North America soup, sauces & beverages.
Griffiths has more than 20 years of culinary experience. Earlier in his career, he was a restaurateur and chef, starting his culinary career at Le Cirque in New York.
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