It all started when...
Chef Sheridan Su was born in Chinatown, Los Angeles and raised in Monterey Park, CA. Growing up in an area considered by many gourmands 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 in Hyde Park, NY, Sheridan embarked on a culinary journey that has shaped who he is today. He has spent time in the acclaimed kitchens of Ambrosia on Huntington in Boston, Atelier in New York, and Sona in Los Angeles.
Here in Las Vegas, he has been on the opening teams of prestigious restaurants including, Joël Robuchon at the Mansion, Social House, Wazuzu, and as Executive Chef at Comme Ça.
In 2011, Sheridan opened his first project, Great Bao, a small cafe along with a gourmet food truck, with his wife, Jenny Wong. There, they introduced steamed sandwiches and noodle dishes to great acclaim. In 2013, the success of the first project rolled over to Fat Choy, an Asian American diner. Fat Choy has been featured on the Food Network, NY Times, USA Today and many other media outlets. In 2015, the couple opened Flock and Fowl, honoring one of their favorite comfort foods, Hainanese Chicken Rice.