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Jack Yoss Named Executive Chef at Ten 01
New chef to focus on farm-to-table seasonal American cuisine

PORTLAND, ORE. - (April 12, 2007) - Adam Berger and Michael Rypkema, owners of Ten 01 and Tabla, are excited to announce the appointment of Jack Yoss to executive chef at Ten 01, beginning Wednesday, May 23, 2007.

Yoss, who brings with him an impressive resume, plans to adapt the former menu to ncorporate his own style, which is very much aligned with that of the owners. He describes his menu as "farm-to-table seasonal American cuisine" and notes that this "will be a great fit for all the local, artisanal ingredients already used in the restaurant." Ten 01 will also introduce a spirited happy hour and bar menu featuring dollar sliders with lamb, beef, duck, salmon or tuna tatakai, oyster shooters, wild mushroom soup shots, and several gourmet thin-crusted pizzas, including one with smoked salmon and dill crème fraiche.

"We are thrilled to have Chef Yoss on board. When we tried his food, we immediately knew that he would take Ten 01 in the direction we want," said co-owner Adam Berger. "Michael and I have learned some tough, but valuable lessons in the past few months. Obviously, the reviews were not what we'd hoped for and we've made positive changes as a result. We hope everyone - those who have either come in and been disappointed or those who have not come in - will come check us out and experience the food for themselves."

Prior to joining Ten 01, Yoss was the executive chef at the W Hotel in Los Angeles, Calif., where he was responsible for all food and beverage operations for the 258-room hotel, including NINE THIRTY restaurant and The Backyard restaurant. His duties included creating and implementing menus for all hotel venues and events. Before that, Yoss was the chef de cuisine at Wolfgang Puck's Postrio Restaurant in San Francisco, where he headed up menu development for the dining room, café, room service, and catering. Yoss has also held positions at Deep Creek Fishing Club in Ninilchik, Ala., and Chinois and Nero's at Caesar's Palace in Las Vegas, Nev.

In 2004, Yoss was nominated for Food and Wine's "Best New Chefs in America" competition by world-renowned chef Jacques Pepin. In 2006, Yoss and NINE THIRTY hosted a successful Friends of James Beard benefit dinner at the James Beard House. His role models include French chef Jacques Pepin, Mitchell and Stephen Rosenthal, and Wolfgang Puck, whose unique style, dedication to each guest and open-kitchen concept still resonate with Yoss today.

Items on Chef Yoss' menu may include Northwest Oyster Chowder with fennel, potatoes, and tarragon oil; Seared Sea Scallops with parsnip puree and green apple-celery root vinaigrette; Sautéed Black Bass with fennel puree, asparagus, chorizo, and marcona almonds; Apple Cider Glazed Niman Ranch Pork Belly with pearl onions and trumpet mushrooms; Bacon Wrapped Quail with sweet onion puree, duck confit, and natural jus; Roasted Sonoma Lamb Chops with swiss chard, goat cheese gnocchi, and Pinot Noir reduction; Braised Beef Shortrib with mascarpone polenta and glazed root vegetables; and Sonoma Lamb Sliders with aged feta, pickled onions, arugula, and nicoise olive aioli.

"I look forward to working with Adam and Michael at Ten 01. We share the same vision for using artisanal and sustainable products to create simple, seasonal cuisine," said Jack Yoss, executive chef at Ten 01. "I am excited to bring their original vision to life."

To compliment the new menu, Ten 01 will continue to focus on its extensive wine program. Created by General Manager and Sommelier, Erica Landon, the wine list features exceptional regional and international wines and producers.

About Ten 01
Ten 01 and Tabla Mediterranean Bistro are owned and operated by Adam Berger and Michael Rypkema. Located in Portland's Pearl District, Ten 01 serves farm-to-table seasonal American cuisine using local, artisanal ingredients. With dramatic high ceilings and beautiful decor, the two-story restaurant features an oyster bar, seating for 160, an open kitchen with a Tandoori oven, and private dining facilities. Chef Jack Yoss' menu is complimented by an impressive wine list, carefully-selected by General Manager and Sommelier, Erica Landon. Ten 01 is located at 1001 N.W. Couch St. in Portland's Pearl District. The restaurant is open for lunch Monday through Saturday from 11:30 a.m. to 3 p.m. and dinner Monday through Saturday from 5 p.m. to close. Happy Hour is offered from 4 p.m. to 6 p.m. Monday through Friday. For reservations or more information, please call (503) 226-DINE or visit www.ten-01.com.