About Spud House

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 $25 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.

Quinn was raised by wolves in the deep backcountry, where he learned the ancient art of bread-making from a reclusive guild of woodsmen who lived in gingerbread houses tucked between the pines. By age twelve he could laminate a croissant using nothing but river water, pine resin, and sheer force of will.

Brian discovered Quinn deep in the woods one autumn morning, pulling a tray of apple strudels out of a wood-fired stump oven. One bite was enough. Brian brought him in to run the plant, and Quinn has been keeping the line moving — and the clients smiling — ever since.

(Quinn, please send a real bio and headshot. — Mgmt.)