Todd Erickson

  • share

Todd Erickson, Executive Chef of HaVen and Huahua's Taqueria, is a critically acclaimed culinary professional and one of the region's most celebrated toques, with more than 10 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 media and savvy diners alike.

Named Eater Miami's "Hottest Chef" in 2012, Erickson is known for his flavorful cuisine and irresistible Southern charm. Hailing from Scottsdale, Arizona, Erickson's fascination with the senses utilized in the preparation of each meal led him to pursue a career in culinary arts. Upon his graduation from the Culinary Institute of America in New York in 2001, Erickson moved to Dallas, Texas, where he held Executive Chef positions at Hector's on Henderson and Tryst before finally settling in Miami in the spring of 2011 as Executive Sous Chef at Zuma.

In October of 2011, he partnered with hospitality and design entrepreneur Mike Boles and financial business expert Niloy Thakkar to realize the team's vision for HaVen South Beach. Inspired by his Southern roots and passion for using locally sourced, fresh ingredients, he created an inspired menu rich with global influences and whimsical touches. Under his auspices, HaVen quickly earned a three-star rating by The Miami Herald and a nod as "Best Gastropub" by the Miami New Times.

In 2013, Erickson and the HHC team launched Huahua's Taqueria. Displaying his love for playful and inventive dishes, at Huahua's he serves an array of tacos, enchiladas and sweets inspired by South of the Border fare while reflecting his own culinary flare.

Todd Erickson, Executive Chef of HaVen and Huahua's Taqueria, is a critically acclaimed culinary professional and one of the region's most celebrated toques, with more than 10 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 media and savvy diners alike.

Named Eater Miami's "Hottest Chef" in 2012, Erickson is known for his flavorful cuisine and irresistible Southern charm. Hailing from Scottsdale, Arizona, Erickson's fascination with the senses utilized in the preparation of each meal led him to pursue a career in culinary arts. Upon his graduation from the Culinary Institute of America in New York in 2001, Erickson moved to Dallas, Texas, where he held Executive Chef positions at Hector's on Henderson and Tryst before finally settling in Miami in the spring of 2011 as Executive Sous Chef at Zuma.

In October of 2011, he partnered with hospitality and design entrepreneur Mike Boles and financial business expert Niloy Thakkar to realize the team's vision for HaVen South Beach. Inspired by his Southern roots and passion for using locally sourced, fresh ingredients, he created an inspired menu rich with global influences and whimsical touches. Under his auspices, HaVen quickly earned a three-star rating by The Miami Herald and a nod as "Best Gastropub" by the Miami New Times.

In 2013, Erickson and the HHC team launched Huahua's Taqueria. Displaying his love for playful and inventive dishes, at Huahua's he serves an array of tacos, enchiladas and sweets inspired by South of the Border fare while reflecting his own culinary flare.