Run by people who have built the brands we produce for
Mason Arnold
Mason Arnold is a serial food entrepreneur whose path to co-manufacturing started with a personal diagnosis. When doctors advised Mason and his children to eliminate gluten, he set out to build the food he couldn't find.
He founded Cece's Veggie Co., invented the spiralizing machine that powered its growth, and scaled the company to $50 million in annual revenue — reaching 3,500 retail locations including Whole Foods, Kroger, and Costco. Founders previously ranked #3 on the Inc. 5000 list of fastest-growing private companies in America.
Mason holds a B.S. in Chemical Engineering from the University of Texas at Austin. He has served on the board of the United Fresh Produce Association, advised the USDA National Organic Program, and helped draft Texas state legislation establishing the state's Organic Advisory Board.
Brian Willis
Brian leads day-to-day production at Spud House — overseeing scheduling, quality, and the team on the floor. With deep experience in food safety, allergen control, and continuous improvement, Brian makes sure every run meets spec the first time and ships on the date we promised.
Across his career, Brian has led operations and production for some of the most recognized brands in CPG food and retail — bringing scale-up rigor, retailer-grade quality systems, and the kind of process discipline that keeps a fast-growing brand on time and on spec.
