Hai Hospitality Jack Yoss.
Hai Hospitality

Yoss’ culinary talents have taken him across the globe.

Hai Hospitality Appoints Jack Yoss Vice President of Culinary

Hai Hospitality announced the appointment of Chef Jack Yoss to Vice President of Culinary, a new position for the company, effective immediately. Previously, Yoss served as the Director of Culinary for the group but as they expand, Yoss’s duties will expand with them. The new role will serve mainly as an opportunity to grow the team operating under Yoss’s tutelage. Known for his “in the trenches” working style, Yoss’s new position will allow him to continue to mentor a wider array of up-and-coming culinary talent for Hai.

“Jack Yoss is an immensely talented chef and creative force in our company,” says Hai Hospitality Founder and award-winning Chef Tyson Cole. “Not only does he bring his own expertise to the table, but his experience working in Indonesia and throughout Asia has brought so much to our concepts, especially Loro.  He continues to set the bar high for himself and the team as a mentor and leader and I am really looking forward to working with him in this new role as we grow.”

Yoss’ culinary talents have taken him across the globe - from launching his career in Las Vegas to working in kitchens throughout Los Angeles, Portland, London and Indonesia alongside the world’s most renowned chefs. Before joining Hai Hospitality, Yoss served as the Director of Cuisine at the W Retreat and Spa in Bali, where he oversaw all culinary operations and worked on global food and beverage brand initiatives. It was his extensive time in Asia that informed his collaboration with Chef Tyson Cole and Pitmaster Aaron Franklin in the development of the Loro menu.

Since joining Hai Hospitality, Chef Yoss has led the culinary team through the opening of concepts in Dallas, Denver and just this year, the group opened its fifth Uchi restaurant in Miami. In addition, Uchiko Houston and two new LORO locations are on the horizon in Houston and Dallas for 2021.

read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.