Jim Griffin is an internationally known food expert and professor at Johnson & Wales University (JWU). From 2012 to 2014, he was president and CEO of the former Coolfish division of Slade Gorton. Prior to joining Slade Gorton, Griffin spent more than two decades with Johnson & Wales University, where he advanced to senior roles including associate provost and vice president of academic affairs.
An entrepreneur, Griffin has served as a consultant, owner, and manager of multiple food- related businesses. He has appeared on national and local broadcast media dozens of times, including three separate live appearances on NBC’s Today Show. He has presented more than fifty seminars and written or been quoted in dozens of articles on food sustainability, the hospitality and food service industry, and higher education.
Dr. Griffin is a member of multiple national organizations, including the Food Industry Association, National Fisheries Institute, American Marketing Association, National Restaurant Association, and the American Culinary Federation. He has served on the advisory board of the Massachusetts Restaurant Association Education Fund, American Culinary Federation Educational Institute, Association for Authentic, Experiential and Evidence-Based Learning, the Colorado Restaurant Association Scholarship Fund, and the Advisory Committee of the Applied Technology Center in Montebello, CA. He is advisor to The Chilean Salmon Marketing Council, ReMain Nantucket – assisting with community projects focused on food and beverage, and business mentor to Harmony Global Foods of Montclair, N.J.
Dr. Griffin earned a B.S. in food service management and an M.S. in hospitality administration at JWU, and a doctorate in education (Ed.D.) from Boston University. He has a Management and Leadership in Higher Education certificate from the Harvard Graduate School of Education, an Executive Certificate in Strategy, and Innovation from the Sloan School at Massachusetts Institute of Technology.
James Griffin is a professor in the Food & Beverage Management department at Johnson & Wales University. From 2012–14, he served as president and CEO of the Coolfish division of Slade Gorton & Co. Prior to joining Slade Gorton, Griffin spent more than two decades with Johnson & Wales University, serving in several senior roles including associate provost of the university and vice president and dean of academic affairs of JWU’s Denver Campus.
In addition to his work in higher education, Griffin has served as a consultant and owner of several food service related businesses.
