Todd Erickson, Executive Chef/Partner of GLAM Vegan Miami, Society Ft. Myers and Huahua’s Taqueria South Beach, is a critically acclaimed culinary professional with lauded 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. His unique perspective and creative flair displayed in each dish make him the natural choice to spearhead multiple culinary venues showcasing the depth and breadth of his body of work.
Hailing from Scottsdale, Arizona, 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 1998, 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 many accolades, which included 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 opening Executive Sous Chef at Zuma’s first US outpost. In November of 2010, he partnered with Haven Hospitality Concepts to develop Haven Kitchen + Lounge in South Beach. Using his passion for locally inspired and fresh dishes, he created a global small plates menu that featured fresh salads, sliders, skewers, sushi rolls and liquid nitrogen ice creams.
At Haven, Erickson acquired the recognition of notable foodies including Food Network celebrity chefs Ingrid Hoffmann, Ted Allen, Carla Hall, Amanda Freitag and Bobby Flay. Erickson received three out of four stars 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 Time’s “Top 5 Gastropubs” list and was included as Restaurant Management’s “20 Hottest New Restaurants.” Together, with Erickson’s culinary expertise and progressive insight, Haven became one of the most evolutionary venues in Miami.
In mid 2013, chef Todd opened Huahua’s Taqueria, a fast casual concept quickly embraced by tourists and locals alike. Huahua’s has been featured on the Cooking Channel series “Taco Trip” with Chef Aaron Sanchez as well as making several appearances on national “Best Of” lists including, Gayot, Zagat, Miami New Times, Miami Herald and Food Network Magazine.
Todd’s most recent ventures include GLAM (Green Living Animals Matter) in the Shops of Midtown Miami. Partnering with long-time vegan and animal advocate, Janette Miller, Erickson has designed a chic, organic, plant-based menu with appeal in and out of vegan circles. Chef Todd is also set to open Society Fort Myers this fall. Society is a large-scale modern American steakhouse with focus on re-imagined gulf coast favorites as well as his flair for global cuisine.