Feed Your Growth with Expertise & Innovation
Advising CPGs, startups, restaurants, and clubs
to create delicious, healthy food their customers love.
AS SEEN ON
New eBook!
Exclusive Soup Recipes from a Certified Master Chef's Kitchen
From the Pot to the Table — Comforting Recipes Made with Love
There’s something special about a meal that brings everyone together. From the Pot to the Table celebrates the joy of home cooking, the comfort of familiar flavors, and the satisfaction of serving delicious food made from the heart.
Whether you're preparing a cozy family dinner, a hearty one-pot meal, or a comforting favorite to share with friends, this cookbook is designed to inspire your creativity in the kitchen and help you turn everyday ingredients into memorable meals.
Inside, you’ll discover:
- Comforting, home-style recipes
- Hearty meals perfect for sharing
- Delicious dishes made with simple ingredients
- Flavorful favorites for everyday cooking
- Inspiring ideas to bring more joy to your table
From the first stir of the pot to the final dish on the table, every meal is an opportunity to create something special.
LAUNCH SPECIAL: only $9.99
Bring home From the Pot to the Table and discover the joy of cooking, one delicious meal at a time.
What We Bring to the Table
Your project, product, or restaurant deserves the best. Someone with not only 'best in class' credentials, but business experience building successful products, menus, and teams.
Our principal, Chef Tom Griffiths, brings unparalleled experience and expertise to all our projects.
- One of only 76 Certified Master Chefs in the United States, awarded only to those who demonstrate excellence through a rigorous 8-day examination
- Former Professor & Associate Dean with the Culinary Institute of America
- Vice President of R&D for Freshly, creating a program that lead to the company successfully being bought out by Nestle for $950 million
- Global, VP of Culinary for Campbell’s where he spearheaded the Campbell’s Culinary & Baking Institute
- Senior Vice President, Simply Good Jars, revolutionizing fresh food shelf life
Chef Griffiths has been featured on Fox & Friends national morning program, NBC’s Today Show, Good Morning America, “Cooking Secrets of the CIA”, Sara Moulton Live and a variety of regional news programs. He has also written articles for Santè magazine, Hudson Valley Connoisseur and The Valley Table Magazine.
Let’s explore what our expertise can do for you.
Our Philosophy
At TWG Consulting LLC, we believe culinary skill and food science belong at the same table. New technology and manufacturing methods have their place, but they must serve the food and the people who eat it.
Our philosophy has always been straightforward: respect the ingredients, respect the craft, and respect the people doing the work. A chef's first responsibility is to prepare food that is delicious and safe, with nourishment, affordability, and sustainability also deserving serious consideration.
We are laser focused on helping companies create delicious, wholesome food to nourish people and our planet. That has been the driving force behind the last four decades of my career.
My consulting team and I do that in a number of ways. We understand and respect that when Culinary and Science come together, the real magic happens.
We provide ‘best in class’ culinary and R&D advice to new startup businesses, established companies, restaurants, country clubs, etc., to improve the food they prepare, reduce waste, and innovate.
We help established brands improve existing products or provide research to launch new products, bridging the gap between marketing and operations.
Our Team
Chef Junnie Lai, MBA, PhD. (Natural Medicine) is an internationally recognized chef, culinary consultant, product innovator, and educator specializing in food product development and personalized wellness through food.
With over two decades of experience in Research & Development, she has successfully guided projects from concept to commercialization—bringing visionary ideas to life through strategic product design, recipe innovation, scale-up, and market-ready execution. Her expertise spans global cuisine, with a deep specialization in Asian, Southeast Asian, and Chinese culinary traditions, combined with a strong foundation in clean-label, functional, and health-forward formulations.
What sets Dr. Lai apart is her unique integration of culinary science, business strategy, and natural medicine. Holding a PhD. in Natural Medicine, she brings a holistic, systems-based perspective to product development—bridging flavor, function, and wellness to meet the evolving needs of today’s consumers.
Why work with a Chef Consultant?
Your vision is too important to settle for less than it could be. You need someone who understands your goals & priorities. An expert who understands your brand. Someone who can see the possibilities & bring them to life and especially someone who is an expert in creating delicious and nutritious food products.
I invite you to put the experience, creativity & expertise of a renown global R&D leader and Certified Master Chef to work for you.
Find out how we can seamlessly bring innovative, new concepts to market by connecting innovation and operations to produce delicious and healthy food at scale.
Let's explore the possibilities.
CERTIFICATIONS & AFFILIATIONS
Get the roadmap to take your product to market
Bringing a product to life is more than recipes and hustle. It’s about structure, clarity, and decisions that build real momentum.
This roadmap will be your Secret Weapon in bringing a successful product market, with a proven process built from decades of experience.
SERVICES
Advisory services
A Certified Master Chef and successful food executive to advise your strategy, coach and mentor your team, improve your operations.
Product development
From ideation and concept development to profitable commercialization at scale. New products, product extensions and reconfigurations.
Menu development
Build or improve your menu to align with consumer food trends and your unique personality while managing costs and maximizing profitability.
Restaurant rescue
Reverse lagging sales, reinvigorate your restaurant, expand to a new location, improve operational efficiencies, improve customer satisfaction.
