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Todd Preston has a diverse work experience in the culinary industry. Todd started their career as an Account Manager and Spice Blend/Product Creator at World Spice Merchants from July 1998 to May 2002. During their time there, they implemented a successful Commercial Accounts program and created over 300 spice and seasoning blends.

From August 2002 to June 2004, Todd worked as a Marketing/Production Assistant at Mama Lil's Fine Condiments in Seattle. Todd represented the company at trade shows and in-store demos, played a role in acquiring the Panera Bread account, and collaborated with local chefs to incorporate Mama Lil's products into their menus.

From November 2004 to December 2015, Todd held multiple roles at San Francisco Soup Company/Ladle & Leaf, including R&D Chef, Production Manager, and Commissary Manager. Todd developed seasonal soups, salads, and sandwiches, provided training for new products and recipes, and ensured quality control and adherence to regulations.

In 2016, Todd became the Executive Chef and Catering Manager at Kitava Kitchen, where they spearheaded the opening of a fast-casual, gluten-free restaurant and catering operation with a focus on Paleo, Whole30, and A.I.P. diets.

Starting in July 2019, Todd worked as a Sous Chef at Dropbox, responsible for creating weekly non-recurring menus with a focus on healthy options and vegetarian/vegan meals.

In October 2020, Todd took on the role of Kitchen Manager and R&D Chef at Zee Cooks, managing a "Ghost Kitchen" offering Eastern Mediterranean and Italian cuisine for delivery-only.

Currently, Todd is the Commissary Manager and R&D Chef at Mezli, where they create robot-plated, Mediterranean-inspired bowls, designs innovative devices, and oversees ordering and inventory.

Todd Preston has a Bachelor's degree in English from the University of New Hampshire. Todd also has additional certification in HACCP (Hazard Analysis and Critical Control Points) and USDA Certified Acidified Foods & Container Closure from Washington State University.