For Me, Food Is Passion

What we do ...
We help food entrepreneurs make a commercially viable product that people will enjoy 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 ingredient is the ability to transfer our passion for food, understanding of trends and consumer insights, respect for the culinary craft and product development into inspiration for our clients.

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.

Chef Consultant Junnie Lai

               FOOD PRODUCT DEVELOPMENT CONSULTANT

                                    Culinarian • Innovator


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.

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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.

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 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. 


About Chef Tom


I am a Certified Master Chef (CMC), former Associate Dean of Culinary Education at the Culinary Institute of America (CIA), and a Research and Development Advisory Consultant.


Today, through TWG Consulting LLC, I bring together my experience as a chef, educator, and food industry leader to help businesses develop products, improve quality, solve culinary challenges, and move ideas from the kitchen to commercial production.


My career has taken me from classical French restaurant kitchens to culinary education and global food product development. Throughout that journey, my focus has remained the same: I am passionate about helping to develop delicious, nutritious, and safe food for people.


I began my career in some of New York's renowned restaurants, including Le Cirque, Regine's, Le Délices Côte Basque, and the United Nations. My training in classical French cuisine shaped the way I approach cooking, from respect for ingredients to the importance of technique.


I later became an instructor at the CIA, where I eventually served as Professor and Associate Dean of Advanced Global Cuisines. During my tenure, I had the opportunity to study with French Master Chefs in Lyon, France, and to learn from remarkable culinary professionals, including Julia Child and sous vide pioneer Bruno Goussault.


My career eventually took me into the food industry, where I spent more than 20 years in research and development, culinary innovation, and product development.

At Campbell Soup Company, I served as Global Vice President of Culinary, leading a team of 20 chefs around the world. We worked to improve flavor, develop new products, research food trends, and bring authentic ingredients and global cuisines into the company’s portfolio. I also built a culinary consulting team that included CIA graduates and well-known chefs to support innovation across the business. Traveling throughout Western Europe and Southeast Asia gave me the opportunity to study regional foods and cooking traditions firsthand.


Later, as Vice President of R&D at Freshly, I led chefs, product developers, and scientists in developing meals and bowls for the home meal delivery market. That experience further strengthened my understanding of the challenges involved in creating food that is delicious, nutritious, consistent, safe, and practical to produce on a commercial scale.