Tuesday, Campbell Soup Co. (CPB) appointed Thomas Griffiths as Senior Executive Chef and Director of Campbell's Culinary Institute, effective February 16. 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.
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 innovations.
Griffiths has 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.
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June 12, 2026 17:14 ET Major central bank action was the focus this week in economic news. The European Central Bank became the first major central bank to move in response to the rising inflationary pressures in the backdrop of the conflict in the Middle East. In North America, the U.S. inflation and trade data as well as Canada’s central bank decision gained attention. The Chinese trade data was the main news in Asia.