Title: Executive Director of Food and Beverage
Company: Chumash Resort & Casino
Location: Santa Ynez, California, United States
Peter J. Sherlock, Executive Director of Food and Beverage at Chumash Resort & Casino, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in the field of Hospitality.
Mr. Sherlock has established a distinguished career in the hospitality industry, spanning more than four decades. Since 2020, he has served as the executive director of food and beverage at Chumash Casino Resort in Santa Ynez, California, where he oversees seven restaurants and five bars. In this capacity, Mr. Sherlock is responsible for ensuring the consistent delivery of high-quality culinary experiences across all venues, emphasizing the use of fresh ingredients and meticulous preparation to meet exacting standards. His expertise in producing exceptional products for guests has been a hallmark of his leadership.
Before being named executive director, Mr. Sherlock began serving as the executive chef at Chumash Casino Resort in 2017. He spent nearly a decade in this role, demonstrating his commitment to culinary excellence within the organization. Mr. Sherlock spent 2014 to 2017 as the corporate director of culinary operations at the corporate office of Station Casinos LLC in Las Vegas, Nevada, where he managed the culinary program for over 20 properties and implemented innovative strategies to enhance success.
From 2011 to 2014, Mr. Sherlock excelled as the executive chef at Station Casinos’ Green Valley Ranch Hotel and Casino in Henderson, Nevada. His earlier tenure as the executive chef with Wolfgang Puck Catering from 2007 to 2010 allowed him to collaborate with renowned chefs and contribute to high-profile events.
Between 2005 and 2007, Mr. Sherlock was a chef instructor at Le Cordon Bleu College of Culinary Arts in Las Vegas. There, he educated aspiring chefs and shared his extensive knowledge with over 1,000 students. Among other notable roles, Mr. Sherlock was an executive chef for JW Marriott Las Vegas Hotel and Resort, Stirling Club Las Vegas, Regent Wall Street, and Fairmont Hotels and Resorts.
Mr. Sherlock’s journey into hospitality began on Long Island, New York, where he grew up attending large family gatherings catered by a local professional. At age 13, he started working as a dishwasher for this caterer before progressing to making sandwiches and learning how to tailor offerings precisely to guests’ preferences. In 1983, Mr. Sherlock acquired his first role as a sous chef at Fishers Catering in Huntington, New York.
During his time at JW Marriott Las Vegas Hotel and Resort, Mr. Sherlock was selected as one of the head chefs for the Las Vegas Olympic Culinary Team in 2004. He played a pivotal role in preparing for the International Culinary Art Exhibition in Germany by training monthly with a team of executive chefs from various casinos over the course of a year.
Mr. Sherlock’s educational background included coursework in culinary arts at Johnson & Wales University, completed in 1987. He also holds a level one sommelier certification from The Court of Master Sommeliers, earned in 2012.
Throughout his career, Mr. Sherlock has been an active member of industry organizations, such as the Escoffier Society’s Las Vegas chapter and the American Culinary Federation. He has also contributed his expertise as a member of the board of directors for the American Culinary Federation’s Las Vegas chapter and served on the board of advisers for Le Cordon Bleu College of Culinary Arts in Las Vegas.
In addition to his professional pursuits, Mr. Sherlock is committed to community service. He volunteers with the Chumash Tribe by building lunch boxes for local schools and annually writes menus for the Buellton Senior Center in California.
Mr. Sherlock’s achievements have been recognized through numerous awards. In 1998, he received an Award for Excellence at the Pork Competition sponsored by Food Arts Magazine and The Pork Council in San Francisco. In 2004, Mr. Sherlock won silver and bronze medals at the International Culinary Art Exhibition with the Las Vegas Olympic Culinary Team and an award at the Las Vegas Culinary Challenge presented by the American Culinary Federation.
Mr. Sherlock credits his upbringing for instilling values that have guided his professional path. Despite limited means, his parents emphasized appreciation for both tangible and intangible gifts, a lesson he strives to pass on to his own family. His wife’s influence has also helped him focus on what is truly important in life. Looking ahead, Mr. Sherlock aspires to join the White House culinary team and contribute his skills toward creating memorable dining experiences on a national stage.
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