Sheridan was born in Los Angeles' Chinatown, and raised in Monterey Park, CA. Growing up in an area considered by many gourmandes as home to some of the finest Asian restaurants in the world, this was a giant playground for his culinary beginnings. Since a child, Sheridan has had a fascination with taste and the transformation of ingredients, leading a very natural path to becoming a chef.
Upon graduating from the Culinary Institute of America, Sheridan embarked on a culinary journey that has shaped who he is today. He began his culinary career in Boston at Ambrosia on Huntington, where the French-Asian cooking was recognized as one of Esquire Magazine's 25 best new restaurants.
In 2002, Sheridan was recruited by Chef Grabiel Kreuther to join the kitchen of Atelier, the Ritz Carlton's signature dining room in New York City. The restaurant recieved numerous accolades, including a NYT *** review. In 2004, Sheridan returned to Los Angeles to be part of a team that cooked and developed amazing tasting menus at Chef David Myer's Michelin * restaurant, Sona.
Intrigued by what he was hearing about the Las Vegas culinary scene, Sheridan gained a position on the opening team of Michelin *** restaurant, Joel Robuchon at the Mansion. A year later, Chef Joe Elevado offered him the opening sous chef position at Social House, one of the most acclaimed Asian restaurants in the country. In 2008, with the opening of Encore at Wynn Las Vegas, Sheridan was again recruited to join the opening team of Wazuzu. There he helped lead the renowned pan Asian kitchen with Chef Jet Tila. During his tenure, the restaurant was named by Conde Nast Magazine as one of the "hottest tables" in the country.
In 2009, he was reunited with the group behind Social House, and.offered an international executive chef position to lead the opening of two Asian restaurants in Mexico City.
In 2010, Chef Sheridan was appointed the opening executive chef of Comme Ca at The Cosmopolitan. Prior to the opening, he traveled with David Myers to study the great Parisian brasseries in France. At 28 years old, Sheridan became one of the youngest executive chefs on the Las Vegas Strip. There, he led the restaurant to national recognition, including being named one of the top 10 best new restaurants in the country by Gayot.
Like every cook and chef cooking their hearts out and climbing the ladder in this business, Sheridan always wanted to have his own restaurant. When an opportunity was presented to operate his own food business in one of the greatest gastronomic cities in the world, it was an offer that he couldn't refuse.
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