Sherry Yard is the executive pastry chef at Wolfgang Puck’s restaurant Spago Beverly Hills. She received the Southern California Restaurant Writers Association's Pastry Chef of The Year for 1998-1999, Bon Appétit's Food and Entertaining Awards for Pastry Chef of the Year for 2000 and, after four previous nominations, claimed the prize for the prestigious James Beard Foundation's Outstanding Pastry Chef of the Year for 2002. She has created show-stopping desserts for the Grammy® and Emmy® Awards and for the last eight Governors Ball dinners that follow the Academy Awards® broadcast. Her first collection of recipes, The Secrets of Baking, debuted fall 2003.

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