Griffin grew up in WNY, attending Loyola Marymount University in Los Angeles. Living on the West Coast opened Griffin’s eyes to a whole new world of cuisine. Food and creating meals with a variety of textures, flavors, colors and aromas became a passion. Returning home Griffin began his culinary training at The Mansion on Delaware, Sato and Sato Ramen before landing at Elm Street Bakery.

At Elm Street Bakery, he worked with the dinner team preparing “farm-to-table” menu items. Griffin took a brief hiatus from the kitchen to experience what it meant to farm your own food. Griffin worked on a goat farm in East Aurora. This led to many adventures in artisan cheese making and an eventual certification in the Microbiology of Artisan and Farmstead Cheese making from Sterling College. Griffin worked as a cheesemaker at Jasper Hill in Vermont then East Hill Creamery in Perry, NY. In addition Griffin completed Level One Sommelier Certification before returning to WNY and Elm Street Bakery.

Currently, Griffin is mastering the craft of sourdough and French style bread making. Griffin added to his culinary experience by working for a period of time at the restaurant at Pearle Morissette in Ontario. Griffin has cultivated his passion for food, farming and foraging through his training and experience, discovering that true health of mind and body can be achieved through proper diet, exercise and a connection to nature.