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.