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Spago Pastry Chef Sherry Yard

Sherry Yard 's early education at New York City Technical College and the Culinary Institute of America led her to New York City's top restaurants, including the celebrated Rainbow Room, Montrachet, and Tribeca Grill.

She then moved west to command the pastry kitchen at San Francisco's critically acclaimed Campton Place Restaurant and then to Jan Birnbaum's restaurant, Catahoula. In 1994, Sherry joined Spago Hollywood as Pastry Chef and quickly made her mark on the L.A. restaurant scene. In addition to creating the dessert menus for Spago Beverly Hills, Sherry is also involved in the pastry menu development at Wolfgang Puck's other restaurants.

Sherry's desserts have received accolades from Vogue's Jeffrey Steingarten and Gourmet's Ruth Reichl. Her Kaiserschmarren dessert was selected as one of the Top Ten Dishes from GQ's Alan Richman, and her Malakofftorte was the winner of Los Angeles magazine's Best Dessert in 1998.