In 2013, Executive Chef Todd Erickson earned the distinction of one of the “Sexiest Chefs Alive,” coming in at No. 9 on the Business Insiders list of 30. But Erickson is more than just a pretty face.
Also in 2013, Erickson hit No. 1 on Foodable Labs’ list of Social Chefs. Fast-forward to 2016, and he’s done it again.
His early success includes include Best Chef Under 30 by the Dallas Observer (2007) and Number One Young Gun Chef (2006) by D Magazine. D Magazine also recognized him for “Best Meatloaf” in 2005 and “Best Deviled Egg” in 2003. Shortly after being appointed executive chef in 2014, Dallas Morning News named Hector’s on Henderson Best New Restaurant.
Currently Executive Chef of Miami’s HaVen South Beach gastro-lounge and Huahua’s Taqueria, a gourmet taco concept, Erickson was named Hottest Chef by Eater Miami in 2012. With Erickson at the helm, HaVen claimed the No. 1 spot on the Miami New Times list of top gastropubs in 2012. HaVen was also named by Restaurant Management as one of the 20 hottest restaurants in 2012. Erickson even makes Florida’s best taco at Huahua, according to Food Network Magazine in May 2014.
Specialties & Resources
Erickson has a flair for creating globally, regionally, and locally inspired dishes that are the basis of the global small plates menu at HaVen, which features skewers, sushi, salads, and sliders, including cool ranch edamame; sweet frites with spiced brown sugar and lemon cayenne aioli; jerk chicken skewers with scotch bonnet honey, cucumber, and pineapple; and the Texas-inspired Dallas skewer with filet mignon, tomato, bleu cheese, shallots, and balsamic.
As the Director of Food and Beverage for HaVen Hospitality Concepts, Erickson stirs up a mean craft cocktail like the ones at HaVen South Beach – try a mix of gin, lemongrass, hibiscus, and seltzer; lychee, pear, Prosecco, and jalapeno; or Veev (infused with acai from Brazil), black cherry, and mint.
At Huahua, Erickson takes tacos to a new level with his special citrus chicken with charred pineapple; Portobello and other grilled vegetables; mahi with onion, radish, cilantro, cabbage, and chili-lime vinaigrette; and crispy fish with jalapeno tartar sauce. The taco salad features an interesting mix of romaine, kale, and cabbage mixed with black bean corn pico.
A unique menu item at a taco joint, HuaHua’s pan-fried mac n queso (macaroni and cheese for you gringos) was named among the top 10 in Miami by Thrillist, in part, for its tasty mix of queso blanco, oaxaca, jack, and cotija cheeses, and house made Dorito-type topping.