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Campbell Names Griffiths to Newly Created Position of Senior Executive Chef

Press Releases

CAMDEN, N.J., Feb 09, 2010 (BUSINESS WIRE) — Campbell Soup Company (NYSE: CPB) today announced the appointment
of Thomas W. Griffiths, 49, as Senior Executive Chef and Director of
Campbell’s Culinary Institute, a newly created position. Griffiths joins
Campbell from the Culinary Institute of America, where he served as
Associate Dean of Global Cuisines and is one of approximately 60
Certified Master Chefs in the United States. The appointment is
effective Feb. 16.

Douglas R. Conant, Campbell’s President and Chief Executive Officer
said, “I am thrilled to add a chef of Tom’s caliber 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–the company’s global culinary organization. The chefs in the
Culinary Institute provide the inspirational culinary voice for Campbell
and use their expertise to create recipes for new products, develop menu
concepts for foodservice operators and generate other product

Griffiths will be based at Campbell’s headquarters in Camden and will be
part of the Global Research & Development organization, reporting to
Julie Simonson, Vice President-R&D, Campbell’s North America Soup,
Sauces & Beverages.

Griffiths brings more than 20 years of diverse culinary experience to
Campbell. Since 1995, he has been working in various capacities at the
Culinary Institute of America. Earlier in his career, Griffiths 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.

At Campbell, Griffiths will help identify consumer, taste and food
trends and also 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.
Campbell’s Kitchen has a long history of helping people cook easy and
delicious meals dating back to the early half of the Twentieth Century.
Today, Campbell’s Kitchen offers thousands of contemporary recipes at

Griffiths said, “I am excited about joining a company that has been part
of people’s lives the world over. The food Campbell makes is loved by
millions, and I am looking forward to applying my talents to build on
the company’s heritage and create new products and recipes consumers
will love.”

Griffiths earned his bachelor of arts degree in education from Empire
State College. He graduated with honors from the Culinary Institute of

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of
high-quality foods and simple meals, including soup, baked snacks, and
healthy beverages. Founded in 1869, the company has a portfolio of
market-leading brands, including “Campbell’s,” “Pepperidge Farm,”
“Arnott’s,” and “V8.” For more information on the company, visit
Campbell’s website at

SOURCE: Campbell Soup Company

Campbell Soup Company
Anthony Sanzio (Media)
Jennifer Driscoll (Analysts)
Press Releases

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