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Chef Peter Sherlock:
"I want guests to have fun and have things the way they want them. I make something simple and turn it into a special event."

Peter Sherlock, 40, 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. At the age of 18, Sherlock enrolled in the Johnson & Wales University, Culinary Arts in Providence, Rhode Island.

After graduation, Sherlock was trained in French cuisine under New York's most prominent culinary masters. He was offered a position at the Waldorf Astoria Hotel and shortly thereafter became the hotel's "Sous chef de cuisine" in Peacock Alley, where he began catering to the elite of New York and many heads of state.

Sherlock's next move in 1993 was to the kitchens of Trump's 5-star Plaza Hotel, where he experienced his most valuable training as Executive Sous Chef – the Plaza's youngest ever. He began catering to celebrity palates and gained a national reputation. In 1997, he was contacted by the Fairmont Hotel in San Francisco, Calif. and was offered the position of Executive Chef.

In 2001, Chef Sherlock moved to Las Vegas to direct the kitchen at the Stirling Club, which caters to Las Vegas' elite. Then in 2003, he returned to New York as Consulting Executive Chef at New York's 5-star Regent Wall Street where he redesigned the 2003 Pre-Grammy Dinner for Clive Davis with all of his music label stars. However, in March 2003 Sherlock decided to return to Vegas to work as Executive Chef at the JW Marriott Resort & Spa.

Today, Chef Peter Sherlock calls the Springs Preserve Café, by Wolfgang Puck his home, creating a variety of organic delights that follow the Wolfgang WELL philosophy for more responsible culinary practices. He enjoys creating a sophisticated and comfortable dining experience with an atmosphere for guests to casually relax, have fun and enjoy superb cuisine.

• Meet the Chef
• WELL Philosophy