Peter Sherlock, 38, grew up in Cold Spring Harbor, a small
boating town on the north shore of Long Island, New York.
His family's heritage is rich with celebrating life through
food and fun. Among his fondest memories as a child was
the discovery of the cultural importance placed on food.
"Those years," he has said, "gave me the balance and my
deep respect for food." The impact was so deeply
motivating, that he resolved early to pursue his career goal in
the Culinary Arts.
attending high school, Sherlock helped in a small off-premise catering
for parties at private homes and corporate parties. Food
preparation became intriguing to him.
As he cooked at this caterer and earned money to buy a
car, Sherlock discovered his passion for the culinary
At the age of 18, Sherlock enrolled in the Johnson & Wales
University, Culinary Arts in Providence, Rhode Island. His
formal culinary education began.
Following graduation, Sherlock was classically trained in
French cuisine under some New York's most prominent
culinary masters. He was offered a position with Executive
Chef John Doherty, in New York's
Waldorf=Astoria Hotel broadening his
culinary knowledge. Sherlock worked throughout all of the
hotels kitchens. Sherlock became the hotels "Sous chef de
cuisine" in Peacock Alley, the hotels 3-stared restaurant.
This is where he began catering to the elite of New York
society and many Heads of State.
Sherlock's next move was to the intense kitchens of
Trump's 5-star Plaza Hotel in 1993, experiencing the most
valuable training. After meeting Bruno Tison, Executive
Chef, he was immediately hired as Executive Sous Chef
– the Plaza's youngest ever. Sherlock began
catering to celebrity palates and gained a national reputation.
Sherlock was contacted by the 4-star Fairmont Hotel in San
Francisco, CA and was offered the challenging position of
Executive Chef. His responsibilities included directing
and re-creating the hotels Culinary department. He became
involved in the hotels restoration and developing a new
French Style restaurant called The Laurel Court. Sherlock
began to put his Culinary skills to the test in competition...Third
place in the Pork Council and Food
Sherlock was called in 2001
by the Stirling Club in Las Vegas to open, hire, create
menus and direct the kitchen to cater to Las Vegas's Elite.
The menus were updated weekly to surpass the
expectations of the demanding owners.
Sherlock returned to New York in 2003 as Consulting
Executive Chef to New York's 5-star Regent Wall Street. He
redesigned the menus, re-trained the staff, and produced the
2003 Pre-Grammy Dinner for Clive Davis with all of his
In March 2003, he returned back to Las Vegas as Executive
Chef at the JW Marriott Las Vegas Resort & Spa. Chef
Peter wrote all
new menus, trained all of the staff to the vision of how a
4-star hotel is run. Sherlock competed in the 2004 Las
Vegas Culinary Challenge, winning the Gold Medal and Best
in Show. Also, Sherlock was a Team
Chef for the 2004 Olympic Culinary Team Las Vegas,
competing in October, 2004 Erfurt, Germany. Nine Silvers
and two Bronzes were won collectively.
At the top of his game and to the delight of his fans and
guests, Peter Sherlock enjoys creating a sophisticated and
comfortable dining experience with an atmosphere for
guests to casually relax, have fun and enjoy superb
“Food that is
appealing to everyone,” Sherlock says, “I want guests
to have fun and have things the way they want them. I
make something simple and turn it into a special
Long Island, NY
Johnson & Wales, RI
The Plaza Hotel, NYC
Fairmont Hotel, SF
Stirling Club, LV
Regent Wall Street, NYC
JW Marriott Las Vegas