HaVen South Beach
Todd Erickson is the executive chef of HaVen South Beach on Lincoln Road, a futuristic electric lounge offering innovative cocktails and some of the most refined food in the city. At HaVen, Erickson takes local, organic ingredients and transforms them into a variety of global small plates from crudos to duck sliders. Erickson got his culinary start at the prestigious Culinary Institute of America in Hyde Park, New York, and from there went on to open a catering company and three four-star restaurants in Dallas, Texas. After having such a successful start with HaVen, Erickson and the Haven Hospitality Group opened Huahua’s Taqueria just down the street. Erickson has also announced HaVen will be expanding this spring to include a full dinner menu.