Todd Pearson

Chef Todd Pearson came to US Foods with over twenty-five years of experience in the food service industry. He began his career at the age of fifteen in the Palm Springs area of California. He then moved on to Las Vegas, Nevada where he worked in hotels such as Caesar's Palace, The Gold Coast, and Bourbon Street rising quickly to the rank of Sous Chef. After a short four years in the Army he returned to the culinary field working at The La Quinta Golf Resort and Spa in La Quinta, California. Wishing to continue his education and career he relocated to San Francisco, California in 1993, where he worked at the prestigious Pan Pacific Hotel and attended the California Culinary Academy, graduating in 1995. In 1998 he moved to Scottsdale, Arizona to assume the position of Executive Sous Chef at the Boulders Resort and Club. Later he moved on to become a Chef Instructor at the Le Cordon Blue's Scottsdale Culinary Academy in Arizona. After becoming the Executive Chef at the Painted Horse Restaurant in Scottsdale Chef Todd again moved, this time to Austin, Texas! He began with US Foods in December of 2009 as the Product Specialist, but after realizing his immense potential, he was quickly elevated to the position of Division Chef. After an extreme competition between a group of impressive chefs within US Foods, Chef Todd was chosen as one of only two Food Fanatics in the company.

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