DIRECTOR OF CUISINE AT W BALI – SEMINYAK
Totally immersed and inspired by his love of food and cooking – from the streets around the world to Michelinstarred restaurants – Jack Yoss loves to create, develop and refine dishes inspired by both his experience and extensive personal travels.
As a chef, Jack is a strong advocate of sourcing local produce and collaborates with local farmers to help improve both quality and choice with often stunning results. Diners can explore Jack’s full gamut of delicious culinary creations at W Bali – Seminyak, where his love of PANASIAN cuisine, the local culture, ultra fresh seafood, sublime premium cuts of beef and “raw, rare and naked” flavours abound in FIRE and Starfish Bloo.
Jack was trained by Wolfgang Puck early in his professional life, but the highlight of his career was presenting and consulting on the world’s 50 best restaurants awards, where he gave a speech on sustainability and traceability.