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Local Chef Chosen as WUSL Campus Executive Chef

Local Chef John Griffiths Chosen as Campus Executive Chef for Washington University Dining Services

Washington University of St. Louis Dining Services has announced that celebrated local chef John Griffiths has been hired as campus executive chef. Bon Appétit Management Co. operates WU’s dining program.

Griffiths is known for working directly with local farmers from the region and has a strong commitment to food service sustainability. Partnering with Bon Appétit is expected to give Griffiths an opportunity to merge his connections with the company’s to the benefit of the campus community, local farmers and the city of St Louis.

"I am honored to join Bon Appétit to create food that leads with enticing flavor and thoughtful nutrition for Wash. U.’s students," Griffiths says. "I believe that an educational environment is ideal for young adults to explore the joys of our local, seasonal flavors. Wash. U. Dining Services’ culinary philosophy is consistent with my desire to work cooperatively with small-scale farmers to encourage sustainable and traditional agricultural practices."

Griffiths has a notable track record on the St. Louis dining scene. Prior to leading the culinary team at Truffles, he helmed Larry Forgione’s fine dining restaurant, An American Place, in the St. Louis Renaissance Grand Hotel. He has also worked as a chef consultant locally at Lumen, El Borracho and The Scottish Arms as well as more than 20 eateries around the country. In June 2012, Griffiths prepared a six-course dinner at the James Beard House in New York for members of the Beard Foundation and the media.

“We're delighted to have John join our team. His culinary prowess, fine dining experience and signature style showcasing the best of Midwestern ingredients is a wonderful match for us," notes Bon Appetit District Manager Nadeem Siddiqui. "John has long shared our philosophy of preparing fresh, made-from-scratch foods with a strong commitment to social responsibility.”

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