Sheraton Pattaya Appoints Director of Culinary & Service

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.