Sheraton Pattaya Resort has appointed Jack Yoss as their new director of culinary & service. He now leads the operation of three venues and oversees the food & beverage, culinary and service team.
An American Chef, Yoss has had a diverse culinary career, marked by experiences and fortuitous relationships with some of the world’s most renowned and beloved chefs. 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. Puck was an early fan of Yoss, and taught him about balancing flavors to create Chinois’ signature cuisine. Yoss then moved on to San Francisco – the home of innovative upscale cuisine – 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, who supported and encouraged innovation and fresh ideas. During their tenure at Postrio, the restaurant was consistently listed as one of the West Coast’s top restaurants, receiving accolades and enthusiastic reviews from media and industry leaders alike. During this time, Yoss 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 hotel’s 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 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. In addition Chef Jack has consulted or been a guest chef in Italy, France, Japan, Finland, London and Barcelona.
Chef Yoss believes that for ultimate taste and freshness, ingredients should be sourced locally. He will blend his Pan-Asian culture with fine dining technique to create unique fine dining experiences in Sheraton Pattaya Resort’s three venues; Elements, Infiniti and Latitude Lounge.
Prior to his appointment at Sheraton Pattaya Resort, Yoss was executive sous chef at Indigo Pearl, Phuket. He also works on the advisory board of Asia’s 50 Best Restaurants 2014 and recently presented on sustainability at Asia’s 50 best restaurants form in Singapore.