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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 country’s 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—world’s 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, Guy’s Grocery GamesIron 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 Bourdain’s No Reservations and CNN’s 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 family’s famed Bangkok Market—the first Thai Market to open in the U.S. in the 70’s—and Royal Thai restaurant. Although Tila’s 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 world’s 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.

Jet’s sizzle reel –

http://goo.gl/C7i6Ue

For booking and info:

please contact Meghan Patke at Wagstaff Worldwide:

Email meghan@wagstaffworldwide.com or call 323.871.1151

© 2014 Jet Tila Photos courtesy of Austin Walsh and Myleen Hollero

KUMA SNOW CREAM

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As USA Today, CBS This Morning, Huffington Post and Nation’s Restaurant News have discovered, Kuma Snow Cream is the next evolution of frozen desserts. It’s lighter than ice  cream, creamier than shaved ice, and more flavorful than frozen yogurt.

Kuma Snow Cream is a refreshingly cool dessert with a fluffy texture like fresh snow. Start by choosing your size: Ninja or Sumo. Then select one of Kuma’s original Snow Cream flavors including Mango, Snow, Strawberry, Taro, Green Tea, or choose from rotating seasonal flavors. Add your favorite toppings, from fresh fruit and nuts to your favorite candies and cookies, and don’t forget to add a delicious sauce for the perfect finishing touch.

Kuma Snow Cream lets you build your own dessert, but if you prefer, choose one of our chef inspired combos, creative flavor pairings for you to explore. Go to the Kuma Snow Cream menu. The first Kuma Snow Cream shop is located in the exciting Las Vegas Chinatown District on  Spring Mountain Road. Kuma is open every day from 12 noon until midnight. We’d like to bring Kuma Snow Cream to your neighborhood soon. Kuma Snow Cream uses fresh, high-quality ingredients and a unique approach to creating a better, lighter frozen dessert, served with a smile in a bright, comfortable environment. Is Kuma Snow Cream the future of frozen desserts? Come taste it for yourself.

 

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