Chef Jet Tila: How Asian Flavors, Culinary Storytelling, and Innovation Shape His Empire

Jet Tila: Asian food is an integral part of the Miami food scene. The Chinese have been in Florida since 1840, and Chinese cuisine is deeply woven into American culture. More recently, I don't think you can talk about Miami cuisine without acknowledging the influence of sushi and Japanese flavors. But once you move away from the coast and the nightclub scene, you'll find incredible restaurants and takeout spots in every neighborhood. Over the last few decades, food has evolved into what we now consider "American" cuisine.

Jet Tila: The South Beach Wine & Food Festival is the only event in the southern United States where you can see all your Food Network favorites, hang out with them, watch them cook for you, and even party with them. That’s what makes this festival truly unique.

Jet Tila: Over the past four decades, we've seen influential non-Asian chefs embracing and incorporating Asian cuisine into their cooking. I think this is a testament to how globally recognized and appreciated Asian flavors have become. I grew up deeply influenced by the culinary traditions of China, Thailand, and Japan, and later attended French culinary school to learn how to integrate Western techniques into my own cooking. As an American-born Asian, blending these cuisines has always felt natural to me.

Jet Tila: Drunken noodles are probably the one dish that best represents my culinary journey. My family are twice-over immigrants—they fled Chinese communism to Thailand, where my parents were born, before immigrating to America in 1966. I was born in the United States. I think people often forget that the origins of nearly every noodle dish, regardless of country, can be traced back to China. That’s why I like to start with Chinese noodles, incorporate the bold spices and ingredients of Thailand, and bring it all together in America to create my version of drunken noodles.

Jet Tila: The toughest world record I’ve tackled so far was creating the largest stir-fry, weighing in at about 16,000 pounds. Logistically, getting a wok built was challenging, but the real difficulty was heating it intensely enough to cook the food properly—without overheating the people working on it. We ended up digging a pit and placing four tons of charcoal underneath to generate enough heat. I have to say, I never want to attempt that one again! LOL.

Jet Tila: Miami and Los Angeles are very similar in that they are both incredible melting pots of cultures from Latin America, Asia, and beyond. When you have three or four generations of cultural exchange, it naturally fosters a rich and vibrant food scene. The main difference, in my opinion, is that Los Angeles has a stronger Mexican and Central American influence, while Florida leans more toward Caribbean flavors. However, what both cities share is a deep cultural love for food and an energy that makes their culinary scenes truly special.

Jet Tila: Things are always busy here at Tila headquarters. With Pei Wei and Dragon Tiger Noodle Co., we’ve expanded to over 170 locations, many of which are in Florida. On the television side, I’m staying busy with Tournament of Champions on Food Network, a new show called Grocery Grudge Match, Beat Bobby Flay, and more. We’re also launching new restaurant concepts in airports this year. But no matter how hectic things get, my number one priority is always my family. Ali and I are cherishing every moment watching our two kids grow, and we want to spend as much time with them as possible before they head off to college.