About

For Me, Food Is Passion

Chef Consultant Tom Griffiths

A note from the Chef ...


I’m 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.

What we do ...


We help food entrepreneurs make a commercially viable product that people will love and they can be proud of.


We help Home Meal delivery companies build scalable processes and disciplines that pave the way to success.


We work with restaurant owners to create innovative new menus, turn around declining sales, and coach and mentor kitchen staff. 


Our special ingredients are our ability to transfer our passion for food, respect for the culinary craft, and expansive network into inspiration for our clients.

Chef Consultant Junnie Lai

Team strength ...


Chef Junnie Lai is an internationally recognized market research chef and a key part of the culinary team at TWG. 

 

With 20 years’ experience as an R&D Chef, Junnie excels in innovative prototyping, product development, commercializing products, and product launches in the market.


Chef Junnie is a recognized expert in Asian, Middle Eastern, and Indian cuisines.


What We Bring to the Table

Your project, product, or restaurant deserves the best. Someone with not only amazing 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 70 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. 


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