Guest Chef: Chef Jack Yoss
When:
Where:
The Loren Hotel at Pink Beach - Sardis Development
116 South Rd. The Loren Hotel
Smith's HS01
Bermuda
About Guest Chef: Chef Jack Yoss
Experience globally inspired Asian cuisine with Chef Jack Yoss—Vice President of Culinary at Hai Hospitality and a globally seasoned chef whose career spans Europe, Southeast Asia, and the United States. Known for his leadership behind concepts like Uchi and Uchiko, Jack brings a dynamic, boundary-pushing approach rooted in deep technical expertise and international influence.
Join us for a bold and flavourful weekend at The Loren at Pink Beach.
A Local Taste of Thailand – 10-Course Sharing Dinner with Beverage Specials
July 25 | 7:00pm
$255 per guest
Cooking Demonstration & Lunch – 5-Course Sharing Menu
July 26 | 11:00am – 2:00pm
$125 per guest
All prices subject to 17% gratuities.
ABOUT CHEF
Chef Jack Yoss is the VP of Culinary at Hai Hospitality, the award-winning group behind renowned concepts like Uchi, Uchiko, Uchiba, and Loro. With a culinary career spanning continents - from Las Vegas and Los Angeles to Barcelona, Bali, and Phuket - Yoss brings global expertise and visionary leadership to every table.
He began cooking at just 10 years old, quickly rising through the ranks to become one of Wolfgang Puck's youngest chefs de cuisine at 27. His early work at acclaimed restaurants like Chinois and Postrio helped shape his deep knowledge of Asian and fine dining cuisine, setting the stage for a dynamic, internationally recognised career.
Yoss first joined Hai Hospitality in 2010 to open Uchiko Austin before departing to work extensively throughout Southeast Asia and Europe over a six-year span, during which he oversaw various high-profile grand openings with W Hotels & Resorts, and served for two years on the Food & Beverage Council for Asia-Pacific with Starwood Hotels & Resorts. He also did turns at Wave restaurant, Chateau Montautre, La Fontenille-France, and staged at former Michelin-starred Nahm in London.
Yoss returned to Hai Hospitality in 2017, this time as Corporate Chef and is now Vice President of Culinary, and has spent the past seven years working to drive innovation and efficiency in a variety of capacities, from design-build; to culinary direction; to helping to ensure the long-term operational financial health of Hai Hospitality concepts. Yoss' passion for creation and support of innovation are at the core of Hai Hospitality's incredible success and long-term growth strategy.
