After leaving his post as executive chef at Truffles in mid-April, chef John Griffiths stated at the time that he would be focusing his energy on a promising new project. Turns out, he's joining Washington University Dining Services’ award-wining restaurant team as campus executive chef.

“I am honored to join Bon Appétit to create food that leads with enticing flavor and thoughtful nutrition for Wash U’s students,” Griffiths stated in a press release today issued by Bon Appétit Management Company, the local and sustainable food leader that operates Wash U’s dining program.

“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.”

Known for his innovative approach to working directly with local farmers from the region, Griffiths has a strong commitment to food-service sustainability. Prior to leading the culinary team at Truffles, Griffiths helmed James Beard Award winner and former St. Louis chef/restaurateur Larry Forgione’s fine-dining restaurant, An American Place, in St. Louis’ Renaissance Grand Hotel.

He has 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, 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,” states Nadeem Siddiqui, District Manager for Bon Appétit Management Company, in the press release. “His culinary prowess, fine-dining experience and signature style showcasing the best of Midwestern ingredients is a wonderful match for us. John has long shared our philosophy of preparing fresh, made-from-scratch foods with a strong commitment to social responsibility.”

Bon Appétit’s Farm to Fork program stipulates that chefs source as much as possible directly from local farmers and artisan producers. Farm to Fork keeps small farmers in business, contributing to the local economy while showcasing authentic, fresh and delicious foods to restaurants guests. Wash. U. Dining Services supports more than 25 local farmers and artisans.

Acclaimed for its attention to authenticity, variety, healthy options, vegetarian and vegan options, attention to special dietary needs and an open communication policy, it is consistently recognized as among the best university dining programs in the nation. The kosher program was recently awarded the No. 1 spot by the College Prowler, which compiles its data from student votes nationwide.

 And, in April, food and entertainment website The Daily Meal ranked Washington University as the country’s top university for food lovers.

Washington University, One Brookings Drive,

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