Todd Pierson has lived one hell of a life—and he’s telling the story in a way you might not expect from a guy with roots in Indiana and Florida: through a bottle of curry sauce.
Todd landed in Sarasota in 1982, fresh out of Indiana University. How’d he end up here? Credit his dad, who bought the Buckingham Club mobile home park back in the ’70s. Todd’s father ran it until his passing nearly 30 years ago, and Todd kept it going until he sold the business in 2019. His mother, Sandra—a home ec teacher with a talent for making meals and life lessons stick—ignited his passion for cooking early on.
So, it’s no surprise that Todd’s latest chapter blends that early culinary influence with a strong streak of entrepreneurship. Because when your background is steeped in both hustle and hospitality, launching a food venture feels like a natural next course.
But why curry sauce? Todd has traveled extensively through China and Thailand and developed a serious love for the bold, layered flavors of Asian cuisine—especially a good curry. What started as a party trick turned into a signature move: He first whipped up the now-famous sauce for friends and family at one of his legendary Super Bowl parties (an annual tradition since the ’90s).
“It’s been the same recipe since that first night,” Todd says. “I haven’t changed it—it’s less than 10 ingredients.”
The rave reviews kept coming, so one year he bottled up 50 of them for a Super Bowl party that also featured a taco truck, naturally. One guest, Eric Piper, snagged a bottle and brought it to work at Madfish Grill. That bottle made its way to owner Ben Gough, who called Todd to ask if he could use it in a dish. Todd’s response? “Sure—just put my name on the menu!”
And with that, Todd’s Curry Glazed Salmon became a surprise bestseller. When the restaurant started selling bottles of the sauce, Todd realized he wasn’t just working a crowd anymore—he was launching a brand.
These days, Todd’s Curry Sauce has made its way into some of Sarasota’s favorite kitchens. You’ll find it on the shelves or featured in dishes at (to name a few) El Toro Bravo, Pinecraft Barbecue, The Butcher’s Block, Kasey’s Seafood, Anna Maria Oyster Bar, and Westshore Pizza—where it stars in both the Chicken Curry Pizza and Chicken Curry Wings. And if you’d rather stay in your pajamas and let the curry sauce come to you, good news: It’s available on Amazon.
But Todd isn’t stopping there. He’s gearing up for expansion, experimenting with squeeze bottles, R&D’ing a Curry Ranch (yes, please), and prepping a spicy version of the original. Through it all, he’s adamant about keeping the quality just right.
“When you go from making four gallons to 125 gallons, you’ve got to tweak everything,” he says. “I’ve worked closely with my producers—I can’t tell the difference between the bottle and the one I make at home on the stove.”
Which is exactly how he wants it. Because for Todd, this isn’t just about selling sauce. It’s about sharing something real, something personal—and making sure every batch tastes like the very first one. That kind of attention to detail and care for his product can credited to his mom, Sandra.
“I still try to see my mom every day and this entire venture is dedicated to her.”
