John Griffin is a certified Chef with the American Culinary Federation (ACF), receiving awards as Certified Executive Chef (CEC) and Certified Executive Pastry Chef (CEPC). He is a well-known author, award-winning culinary competitor and teacher.
Chef Griffin attended the Culinary Institute of America (CIA) in Hyde Park, NY. He worked with three different Master Chefs, Jean Morel, Uwe Deising, and Rene Macary, over the first few years of his culinary career, before opening Griffin’s Bakery in Tivoli, NY. On the successful sale of that property, he began work in college foodservice, with the Wood Company at Bard College, in Tivoli, New York, running the dining services of three major colleges in the Hudson Valley.
His publications include articles in local and national magazines, and a long term series of articles on local Chefs called “Cook to Cook” with the Poughkeepsie Journal. In 2015 he published his first full length book “Paleo and Gluten Free Menus”, followed in 2017 with his second “Making Good Food Great”.
As a farmer in the Hudson Valley, Chef Griffin grows fruits and vegetables extensively, and is a maple syrup producer, and beekeeper.
Chef Griffin is the President of the Mid-Hudson Chapter of the ACF. He is an authority on Food Safety, being a ServSafe® Instructor for over 10 years, and has written extensively on food safety, and kitchen operations. He owns and operates Griffin Culinary Consultants, LLC, acting as an educator for foodservice operators.