Sherry Cardoso

Executive Chef

Born in New York City, Chef Sherry Cardoso grew up in Minas Gerais, Brazil, where she forged a deep connection to food through the sugarcane fields and mango trees of her family farm. After moving to the U.S. at the age of fourteen, Sherry obtained an Associate’s Degree from a small county college that offered a culinary program and soon after landed her first cooking job at Le Cirque under Chef Christophe Bellanca. This experience provided a great foundation for French technique along with the thrill of being in one of New York City’s most storied kitchens. She subsequently worked in her first sous chef role under Chef Michael Psilakis at his Michelin-starred Greek restaurant Anthos, followed by four years working under Chef Thomas Keller at Per Se, and subsequently a year and a half as the Executive Sous Chef of Brooklyn Fare. Chef Cardoso’s first Executive Chef position came at Cafe Cluny in New York’s West Village. She was later hired by Chef Greg Baxtrom as the Culinary Director of Baxtrom Hospitality Group, where, over the course of three years, Sherry oversaw three major New York openings for the group. Sherry now leads the culinary team at Metropolis and works side-by-side with Chef Marcus Samuelsson, collaborating daily on new dishes and flavors, constantly exploring their shared passion for the hospitality experience of our guests.