Jet Tila

Jet Tila is nationally renowned chef of 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 a 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 back yard – a phenomenon that caught the attention of the Los Angeles Times.

Chef Jet’s Le Cordon Bleu education coupled with his extensive knowledge of Asian gastronomy have given him a wide range of ideas to draw upon and a broad framework to craft incomparable and innovative cuisine.  In culinary school, Chef Jet began to develop his style by seeking novel and inventive ways to approach Eastern ingredients with classical French technique. Chef Jet has also completed an intensive program of study at the CaliforniaSushiAcademy.

Chef Jet has written two cover pieces and several articles for the Food section of the Los Angeles Times and has been featured in Los Angeles magazine. He has appeared on Food TV’s “The Best Of”, “Food Finds”, & “The Secret Life Of”; The Learning Channel’s (TLC) “No Reservations” with Chef Anthony Bordain & “Take Home Chef”; HGTV’s “Smart Solutions” & “Weekend Entertaining”; PBS’s “Visiting With Huell Howser;” and is a frequent contributor to National Public Radio’s “Good Food” with Evan Kleiman.  In 1999, Chef Jet was awarded 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 Pacific Café at Google headquarters in Silicon Valley.  He held the Guinness World Record for the “World’s Largest Stirfry” at 1805 pounds in 2005.  Currently Chef Jet is highly sought after to consult, to teach cooking classes, to cater meals, to serve as a private chef and is the Asian Food Consultant to the Bon Appètit Management Company.