This Way In >>

Los Angeles chef Jet Tila to revamp Pakpao, open additional Pan-Asian concepts in Dallas


Los Angeles native Jet Tila, one of America’s foremost Thai chefs and restaurateurs, is joining forces with the the folks behind Pakpao Thai and Apheleia Restaurant Group to recraft their Dallas Thai restaurant and open additional concepts.

Tila made a big splash with Kuma Snowcream and Wazuzu in Las Vegas (which we profiled here) and has kept going, opening restaurants across America.

He frequently appears on national television, including CBS, NBC, PBS, DIY, Travel Channel with Anthony Bourdain and Food Network, where he currently stars in Cutthroat Kitchen, and has appeared on Iron Chef, Rachel vs. Guy,  and Giadia at Home.

“My food is predominantly Thai and Chinese because it was the food I was exposed to growing up,” writes Tila on his website. “And my cooking overall represents the neighborhood I grew up in LA: between Thai Town, Chinatown, Koreatown, and Little Tokyo.”

In 2009, Tila opened Wazuzu, a Pan-Asian restaurant at Steve Wynn’s Encore casino and resort on the Las Vegas Strip. More recently, he launched Bistronomics, an acclaimed series of pop-up restaurant experiences in Los Angeles. Tila has also holds three world records for creating the world’s largest stir fry (4,010 lbs.); the world’s largest seafood stew (6,656 lbs.); and the largest California roll (422 ft.).

“At this point, I am interested in creating concepts, not just one-offs,” he says. “I am and always will be a chef, but I am also always interested in new ways to combine cooking, business, and communication, since I enjoy all of them as much as I enjoy teaching people about where I come from through my food.”

Jet’s a great guy and a talented chef. I’ve been trying to convince him to open something in Dallas for years. Looks like he’s finally ready.

UPDATE: Folllowing this post, the Pakpao folks released an announcement confirming Tila’s plans.  “Pakpao already does an amazing job with creating authentic Thai food,” Tila says in the press release. “I will be infusing regional dishes from the North, Isaan, and Bangkok, along with helping to promote the brand and expand Pakpao’s influence on the Texas dining scene, which is one of the fastest growing in the country. It’s tremendously exciting for me to be a part of it.”

 

Mesero
Haywire Plano
The Ranch Las Colinas

Recently Published

»

Dallas loses its only Four Seasons Resort, but a new luxury operator is on the way

The Four Seasons Resort and Club at Las Colinas has been sold, and ...

»

Travis and Emma Heim will bring their craft Heim BBQ and famous bacon burnt ends to Hudson Oaks, Texas

The inventors of bacon burnt ends and creators of some of the ...

»

With its deep sherry selection and hand-made paellas, this Knox-Henderson restaurant and wine bar feels plucked directly from Barcelona

Airy, light-filled and polished, Barcelona Wine Bar (5016 Miller ...

»

Have you been to Ellie’s at Dallas’ Hall Arts Hotel? Dan Landsberg’s winter menu and stand-out cooking there are powerful draws

  Chef Dan Landsberg, a fine-dining protege of Stephan Pyles, ...

»

New Addison comedy club TK’s debuts with nightly acts and a tasty twist: a built-in restaurant open daily

A new comedy club with a built-in restaurant and television ties ...

»

Dallas resto industry vets plan to revive Sfuzzi and its frozen Bellinis

Veteran bar and restaurant guys Brandon Hays & Phil Schanbaum of ...

»

Italian Truffles are the featured stars at these casual Dallas and Plano restaurants

Winter truffles from Alba, Italy, star on a special December-only ...

»

Know where there weren’t any voting irregularities this year? Judging The Dallas Morning News Holiday Cookie contest. Picking the winners was tough

I was certain that all my years of judging pies, brownies, cakes, ...

»

Mexican Sugar bringing its popular hacienda-style cuisine to Uptown’s McKinney & Olive building

The brain trust at FB Society (formerly Front Burner Restaurants) ...