Thomas Griffiths
Thomas Griffiths, CME, CHE, is a certified master chef—one of 70 in the world—and associate dean of global and advanced cuisines at the renowned Culinary Institute of America (CIA). A certified hospitality educator, he is also a professor at the CIA and has taught classes throughout their curriculum.
Griffiths graduated with honors from the CIA in 1980. Before joining the faculty of his alma mater in 1995, he 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 he owned a restaurant and catering business.
Griffiths has traveled throughout the United States, Japan, France, England, and Germany representing the CIA in culinary presentations and events. He was a member of the CIA Culinary Team 2000, which earned three gold medals at the Hotelympia competition in London and five silver medals at the International Culinary Olympics in East Germany.
Griffiths has served as chairman of the Chef & Child Foundation and is currently secretary for the American Culinary Federation (ACF) Mid-Hudson Chapter. He has been featured on the Cooking Secrets of the CIA public television program, a guest on NBC's Today Show, Sarah Moulton, and Good Morning America, and has written articles for Santé, Hudson Valley Connoisseur, and Valley Table Magazine. |
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