Jet Tila

Celebrated as a culinary luminary, Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Los Angeles and is the first-ever chef to represent his countrys culture and cuisine in the United States. Tila was also featured as the New York Times Dining section cover story for his monthly Thai Town tours in L.A. A born "culinary storyteller," Jet is also known for having set multiple World Records—worlds largest fresh fruit salad at over 15,000 lbs., world's largest stir fry (4,010 pounds) twice; the largest seafood stew (6,500 pounds); and the longest California roll (440 feet)—and his recurring celebrity chef appearances on Cutthroat Kitchen, Guys Grocery Games, Iron Chef America, Chopped, The Best Thing I Ever Ate (Giada De Laurentiis chose his Drunken Noodles as the best thing she ever ate with chopsticks), Anthony Bourdains No Reservations and CNNs Parts Unknown.Jet Tila is nationally recognized for his culinary expertise in Modern Asian cuisine. Growing up in L.A.s Thai Town, home to the largest Thai population outside of Thailand (roughly 80,000 of California's estimated 120,000 Thai Americans live in Los Angeles). Jet learned the ancient traditions of Asian cuisine from his Cantonese grandmother while lending a hand at his familys famed Bangkok Market—the first Thai Market to open in the U.S. in the 70s—and Royal Thai restaurant. Although Tilas culinary curiosity has allowed him to experience multiple endeavors from opening Wazuzu at the Wynn Las Vegas in a record 98 days to partnering with Compass Group—the worlds largest food-service company.Jet has always remained deeply rooted to his Thai-Chinese culture which is prevalent in his cooking. Jet continues to share his culture and culinary expertise through his intimate and ever-popular "Melting Pot Tours" of L.A.s vibrant Thai Town, offering participants a curated taste of his favorite hidden neighborhood gems. Additionally, in May 2013, Tila was honored with the prestigious "Dream of Los Angeles" Award by the City of Los Angeles for igniting a renewed interest in Pan-Asian cuisine through dedication to his Thai and Chinese roots and passion for the culinary arts inside and outside the kitchen.