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Chef Bio: Sherry Yard

For nearly 30 years, renowned Chef Sherry Yard has embraced a range of responsibilities from creating savory and sweet menus, crafting masterful breads, opening new restaurants all while mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Yard has earned the praise of her critics and peers with multiple accolades including three James Beard Awards for the Foundation’s prestigious hall of fame “Who’s Who of Food & Beverage in America” for her significant contributions to the culinary profession, ‘Outstanding Pastry Chef of the Year,’ and ‘Best Baking Book’.

Yard was born and bred in Brooklyn, New York and began her culinary career at the venerable Rainbow Room, lived and cooked in London, then back to New York City to work the stoves at Montrachet and Tribeca Grill.  She moved west to San Francisco where she established herself as a prominent pastry chef at celebrated Campton Place.  She received a phone call from Wolfgang Puck and was summoned to Los Angeles where she became the Executive Pastry Chef/ Partner for his worldwide operations. For twenty years her innovative dishes and desserts were a staple at the Academy Awards Governor’s Ball, the Grammy Awards and the Emmy Awards.  Working with Wolfgang she produced segments for his Emmy Award winning cooking show, and developed Puck’s Cookbooks, Iced Coffee line and Frozen Foods.  She was tapped by Magical Elves Production Company for the role of Executive Culinary Producer Top Chef Just Desserts.  Her books Secrets of Baking and Desserts by the Yard are staples in every baker’s kitchen.

Yard serves on the board of numerous philanthropic organizations and is a driving force of the Careers through Culinary Arts Program (C-CAP).  She is involved in fundraising efforts for the Women’s Cancer Research Center, Special Olympics, American Cancer Society and the Citymeals-on-Wheels.

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