Event Details

Join us for a weekend with Chef Jack Yoss!

Saturday, August 2: Indonesian Pop-Up
More details to come.

Sunday, August 3: Brunch Special
‍Pink Beach Club
11am-3pm
$70 per person

Jack Yoss is the Vice President of Culinary for the award-winning restaurant group Hai Hospitality, home to James Beard Award winning Uchi (Austin, Houston Dallas, Denver, Miami, West Hollywood and Scottsdale) Uchiko (Austin, Houston, Plano), Uchiba (Dallas, Austin) and Loro (Dallas, Houston and Austin). His culinary talents have taken him across the globe from a young career launch in Las Vegas to Los Angeles, Portland, Barcelona, Bali, Helsinki, Phuket, and various cities in between while working alongside the world’s most renowned chefs.

Yoss’ love of cooking started at the age of ten while preparing family meals for his younger siblings. His professional career began just six years later when he accepted a position at a Las Vegas hotel restaurant. From there, Yoss became the round cook at Nero’s, an upscale American steakhouse in Caesars Palace, moving on to saucier at Wolfgang Puck’s Chinois, also at Caesar’s Palace, where he acquired extensive knowledge of Asian cuisine. He went on to work at various Wolfgang Puck Fine Dining Group concepts for eight years, including Chinois, and Postrio in San Francisco where he became one of the Group’s youngest chefs de cuisine at 27 years old.

Yoss initially joined the Hai Hospitality team as corporate chef in 2010 where he oversaw the opening of Uchiko Austin, the sibling concept to Chef Tyson Cole’s wildly popular Uchi.

Yoss departed Hai Hospitality 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, including the opening of Starfish Bloo at the W Seminyak Retreat and Spa, one of the most highly anticipated property openings on the Indonesian island of Bali, 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.