Jack Yoss has been appointed as the new Director
of Culinary & Service at Sheraton Pattaya Resort.
Yoss grew up in
Las Vegas with a father who fostered a love of cuisine and
cooking. He embarked on his career in Las Vegas, eventually
landing a coveted job as a saucier at Wolfgang Puck’s exclusive
Chinois Restaurant in Caesar’s Palace. Yoss then moved on to San Francisco where he made a name for himself
at Puck’s famed Postrio restaurant, working his way up from pantry
cook to Chef de Cuisine.
While at Postrio, he worked alongside famed
restaurateurs and brothers Mitchell and Steven Rosenthal and also met and began
collaborations with the famed Chef Jacques Pepin, who mentored Yoss and nominated him for Food and Wine’s “Best New Chef’s In
America” in 2004.
An avid adventurer and gastronome, Yoss
eventually left San Francisco in 2005. He joined W Los Angeles as
Executive Chef overseeing all culinary operations for the hotels
multiple venues. While at the W, he joined the 2006 Celebrity Chef Tour benefiting the James Beard Foundation, culminating in a rare
opportunity to cook at the prestigious James Beard House, New York
in year 2009. In 2007, Yoss moved to Portland to take the
Executive Chef Helm at Ten-01 Restaurant in the city’s hip Pearl
District. In 2011, Yoss successfully opened Indonesia’s first W
property - W Retreat & Spa Bali-Seminyak as Chef de Cuisine of
Pan-asian restaurant Starfish Bloo.
Prior to his appointment at Sheraton Pattaya Resort, Yoss
was Executive Sous Chef at Indigo Pearl, Phuket.
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