Chef Jet Tila is a nationally celebrated chef specializing in all styles of Asian cuisine. He is renowned for the keen interest and excitement he brings to all his efforts.
His passion for Asian food began at an early age. As a boy, he spent time learning the ancient traditions of classical Asian cuisine in the family restaurants and at the Bangkok Market. At age ten, Jet realized his deep connection to food sprung from an even deeper connection to his history. Learning family traditions from his Cantonese grandmother further piqued his interest and in his early teens, Jet was making appetizers at his family's restaurants. At 22, he was teaching cooking classes in his backyard - a phenomenon that caught the attention of the Los Angeles Times.
Jet's Le Cordon Bleu education coupled with his extensive knowledge of Asian gastronomy has given him a wide range of ideas to draw upon and a broad framework to create incomparable and innovative cuisine. In culinary school, Jet began to develop his style by seeking novel and inventive approaches to Eastern ingredients using classical French technique. Jet has also completed an intensive study program at the California Sushi Academy.
Jet has written two cover stories and several articles for the Food section of the Los Angeles Times and has been featured in Los Angeles magazine. He has appeared on the following TV programs:
- The Best Of, Food Finds, The Secret Life Of (Food Network)
- Anthony Bourdain: No Reservations (Travel Channel)
- Take Home Chef (TLC)
- Smart Solutions (HGTV)
- Weekend Entertaining (DIY)
- Visiting... With Huell Howser (PBS)
Jet is also a frequent contributor to National Public Radio's Good Food with Evan Kleiman. In 1999, Chef Jet was awarded the Los Angeles Times Best Recipe of the Year for his Tom Yum soup and his Tom Kha Gai soup was named one of the Ten Best recipes of 2000. More recently he was responsible for opening the Paciifc Cafe at Google headquarters in Silicon Valley. He holds the Guinness World Record for the "World's Largest Stir-Fry" at 1805 pounds. Jet is highly sought after to consult, teach cooking classes, cater meals, serve as a private chef and is the Asian Food Consultant to the Bon Appétit Management Company.
In 2009, Jet unveiled his latest creation, the Pan-Asian restaurant Wazuzu at casino mogul Steve Wynn's Encore resort in Las Vegas and the accolades have been rolling in ever since. In 2009, Wazuzu was named to Condé Nast Traveler's Hot List Tables and it was Las Vegas Weekly's choice for Best Korean-style Short Ribs. In 2010, Wazuzu was named Best Asian Restaurant by The Best of Las Vegas.
In the fall of 2010, Schwan's Home Service, the home-delivery frozen food specialists, will expand its Asian food line with the debut of Jet's signature dishes and recipes making it easy for people all over the country to enjoy Jet's creations without leaving the home.