Todd Erickson, Executive Chef of Haven South Beach and Huahua's Taqueria, is a critically acclaimed culinary professional with more than 15 years of experience garnered at esteemed restaurants around the United States. Erickson's approach reflects his passion for travel and regional cuisines and has earned him a following with respected critics and food novices alike. Hailing from Phoenix, AZ, Erickson's passion for the culinary arts developed as a young child while cooking with his mother in their home kitchen. His fascination with the senses that are utilized in the preparation of each meal led Erickson to pursue a career in culinary arts. In 1997, Erickson enrolled at the Culinary Institute of America in Hyde Park, New York.

Upon his graduation in 2001, Erickson moved to Dallas, Texas, as the newly appointed Executive Chef of Hector's on Henderson. With Erickson at the helm, the Southern-living inspired restaurant was named "Best New Restaurant 2004" by Dallas Morning News and "Top Ten Best New Restaurants of 2004" by Texas Monthly magazine. In 2006, he was offered the position of Executive Chef consultant for Tryst, an American bar and grill. He worked at Tryst for a year before opening his own catering company in 2007. During his time in Texas, he received several accolades, which include recognition from the Dallas Observer as the "Best Chef Under 30" and a "Number One Young Gun Chef" endorsement by D Magazine.

In the spring of 2010, Erickson settled in Miami as Executive Sous Chef at Zuma. In November of 2010, he partnered with Haven Hospitality Concepts to create a new look for gastro-lounge cuisine in South Beach. Using his passion for locally inspired and fresh dishes, he created a global small plates menu that features fresh salads, sliders, skewers, sushi rolls and Floridian inspired favorites.

At Haven, Erickson has acquired the recognition of notable foodies including Food Network celebrity chef Ingrid Hoffmann and Food Network Wine & Food Festival Founder Lee Schrager. Erickson received a three out of four star rating by The Miami Herald's Victoria Pesce Elliott and was dubbed a "bright young chef" by Lee Klein of the Miami New Times. In 2012, Haven won the number one spot on Miami New Times "Top 5 Gastropubs" list and was included as Restaurant Management's "20 Hottest New Restaurants." Together, with Erickson's culinary expertise and Boles' progressive insight, they have fashioned one of the most evolutionary venues in Miami.

In early 2013, chef Todd along with the rest of the Haven Hospitality concepts crew opened Huahua's taqueria, a pioneering fast casual concept quickly embraced by tourists and locals alike. Todd is currently engaged with the two unique concepts while also devoting additional time to construction of his new premier second location, Haven Fort Meyers Florida.

"I am absolutely thrilled to be a part of Haven Hospitality," says Erickson. "These new concepts have been built by an incredible team and have an unbelievable amount of potential. I look forward to opening many more Haven and Huahua's locations across the country, each with menus that reflect the personality and flavor of its host city."

Erickson's awards and accolades include:

  • Miami Herald's "South Florida Food 50" honoree February 2015.
  • Miami New Times "Iron Fork Competition" champion July 2014
  • 'Snail of Approval "Judges Choice" winner May 2014.
  • Featured on the Cooking Channel's "Taco Trip with Aaron Sanchez" May 2014.
  • "50 States Fifty Tacos. Florida's Best Taco" May 2014.
  • Share Our Strength's Taste of the Nation Co-Chair- 2014.
  • Named JetBlue Airways Culinary Ambassador to Lima, Peru November 2013
  • Appointed to Common Threads South Florida Board of Directors October 2013
  • Named "Social Chef of the Year RIZMY" by Restaurant Social Media Index
  • September 2013
  • Business Insider "The Sexiest Chefs Alive!" rank 9 of 30 nationally May 2013
  • Slow Foods Snail of Approval Award March 2013
  • Cooking Light Magazine's "Dazzling & Delicious Award" Presented by Editor Scott Mowbry- March 2013
  • Miami New Times, "Best Gastropub" 2012
  • Food Arts Magazine, "A very creative, unique young chef," in an interview with culinary personality Ingrid Hoffmann April 2012
  • BlackBook, "His menu is the perfect combination of reckless abandon and an obsessive attention to detail" March 2012
  • Restaurant Management honors Haven on list of "20 Hottest Restaurants" March 2012
  • Miami New Times honors Haven at number one spot on its list of "Miami's Top 5
  • Gastropubs" 2012
  • Eater Miami "Hottest Chef" 2012
  • Johnson & Wales University "Zest Award" nominee, Miami 2012
  • The Miami Herald Restaurant Review: Very Good rating (3 stars) 2011
  • Miami New Times Restaurant Review: "Chef Todd Erickson's gastronomic smarts make this
  • place more than just a kick-ass 21st century psychedelic lounge" 2011
  • MIAMI Magazine honors Haven on list of "Best New Restaurants" in its annual Restaurant Issue - 2011
  • MIAMI Magazine, "Chef Todd delivers the goods in both entrees and desserts" 2011
  • Ocean Drive Magazine, "Outstanding creations by Chef Todd Erickson and a sleek, mod vibe" 2011
  • Miami New Times, Duck Duck Quail Slider named "Best of Miami: Top 100" 2011
  • Miami New Times, Nitro Ice cream named "Best of Miami: Top 100" 2011
  • Food Network Personality Ingrid Hoffmann, "You are a rockstar in the kitchen, absolutely love your flavors." - 2011
  • Invitation to cook at the James Beard House 2008
  • Gourmet Magazine names Hector's on Henderson "Best Local Gem" 2007
  • Dallas Observer, "Best Chef Under 30" 2007
  • Dallas Morning News awards Hector's on Henderson four stars 2006
  • D Magazine, "Number One Young Gun Chef" 2006
  • D Magazine, "Best Meatloaf" 2005
  • Texas Monthly Magazine names Hector's on Henderson "Top Ten Best New Restaurants"- 2004
  • Dallas Morning News names Hector's on Henderson "Best New Restaurant" 2004
  • D Magazine, "Best Deviled Egg" 2003

Erickson resides in Miami, FL. "Food is Art. Art is Life. Life is Good." Todd Erickson

Learn More About Todd Erickson

What is your earliest memory involving food or wine?
On my Grandparents farm in Iowa it was the smell of bacon and the taste of fresh butter. At my Grandparents home in Arizona, it was the preparation of Swedish shrimp toasts.

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
Just one? You get two! Humbled by: Being given a table sandwiched between culinary legends Fran�ois Payard and Anita Lo at Best of the Best. Amazed by: Wearing booty shorts with Spike Mendelsohn & Johnny Iuzzini at Celebrity Chef Volleyball.

If you could cook with anyone in the world, who would it be?
John Oliver. He'd school me on current events. I'd school him on killer biscuits.

I never leave home without my: