What were your favorite foods growing up in Los Angeles?
Growing up, my grandma's cooking was the first thing I was exposed to and remains as my influence in Asian food to this day. Then, it was my Mexican Aunt Dora's food, so I grew up very Chino-Latino. Those two styles of eating are still my favorite.

You grew up around restaurants with your family's Royal Thai cuisine brand. When did you decide you wanted to be a chef?
I really didn't decide to be a chef until I was 23-years old. Even though I grew up cooking, it was more of a chore than a choice. I split my time between the family restaurants and markets and learned vast amounts about Asian food but I never thought it would lead to a career. I really wanted to be police officer or career criminal. I knew I wanted to be a chef after I started teaching Thai cooking classes. I had no idea the opportunity or appeal that cooking had on people until then. This was the early days of food TV and it was all so new to be cooking in front of people. Once I knew I could cook and connect with people, I decided to become chef.

Where and when did your career in food begin?
Cooking didn't really become a career until I left culinary school and started at the LA Times food section as an intern. Before that time, I was cooking since my early teens at the family's first restaurant in LA. So I was a cook for a long time before I thought it would lead to a career. At the Times, I was exposed to the country's most famous chefs and culinary experts! This expanded my view of the food world, and sparked my interest to explore it. So from the LA times, my career took off.

If you didn't become a chef, what would you be?
I think I'm a Chef Cliché. I hated school and did anything I could not to have to study. From a young age, I wanted to be a police officer. So I know in my bones that if I wasn't cheffing, I'd be a police officer.

Who or what has shaped your cooking the most over the years?
Hmmm. I'd have to say travelling back to Thailand has shaped my cooking. I don't think one can all himself and expert in a cuisine without connecting with the country of origin. In America, we all start to develop a sense of arrogance about what we think Ethnic food is. Until you live in that country, you can't speak to what that food really is or what is happening with it. So it's great to go back to Thailand often and eat with the locals to see what is happening.

What influences your cooking style and particularly the menu at your restaurant?
Wazuzu is a Pan Asian restaurant, and in my mind that's supposed to mean the best of the countries of Asia. I cook what I like to eat and so what I love to eat is what we are making. I love Korean BBQ, so we have Galbi. I love Chinese BBQ, so we have bbq. It's fun offering all these great dishes in one place. Vegas is the best place for this type of restaurant because our guests don't want to travel far to eat great food.

What is the one rule or value you try to instill in all of your staff?
Don't serve anything you wouldn't serve your mother. Be proud of you dishes and make sure it's perfect before it hits the table.

What advice do you have for an aspiring chef?
Don't rush to be a chef. It should be as much about the journey as it is the destination. A lot of younger cooks are so consumed by the position that they don't enjoy the journey it takes to get there. If you constantly set goals, and work your way, being a chef is the easy part. By the time you get to executive level, you are spending most of your time administrating. And you actually miss the cooking.

What are your favorite culinary weapons in the kitchen?
I think my weapons are that I have a very deep understanding of many Asian cuisines. And I'm somewhat of a food nerd. I often know the history of the ingredients and dishes and I think that helps me really find its soul. I also love discovering talent. I like taking cooks that have raw talent and shaping them into culinary weapons!

What is your favorite secret ingredient?
Wow, it won't be so secret after this interview. But Chinese sausage and roast duck are my secret ingredients. I like to use them as flavorings. There is sweetness and a deep umami flavor from them.

What was the most challenging meal you had to make?
To date, it was cooking my tasting for the Wynn executives for my spot at Wazuzu. It was 8 courses, each a different country of Asia. It had to be presented in 1 hour and it was for the top brass at Wynn Las Vegas.

What was your worst restaurant disaster?
The opening weeks of Wazuzu were tough. We had about 12 weeks to open the restaurant and even though I thought we prepared, we did about 700 covers a day for 2 weeks straight. My team had a hotel room during that period and we all took turns working for about 20 hours and sleeping 4. This was tough!

What is your beverage of choice?
It's not what you think. I am actually addicted to Diet Coke! Those that know me well know that I'm constantly drinking diet coke during the work day.

What is your least favorite food?
Whipped Cream. I hate whipped cream!

When you are not eating at Wazuzu, where are you eating?
Raku, the best izakaya in Las Vegas. Pho from anywhere! Thai in Thai town Los Angeles! And I'm an American BBQ fanatic!

Where do you like to get authentic Asian food in Las Vegas or Los Angeles?
Vegas: Raku and Krung Siam. Los Angeles: Yai, Pho Pasteur, Spicy Thai Café.

What was the most spectacular meal you have ever had?
If I had to pick one meal that was most memorable, I would have to say St. John in London. Fergus Henderson is a master chef and uses the bits of the Pig that most don't. A real Asian would appreciate his cooking! I still dream about his roasted bone marrow and smoked eel!

You started teaching cooking classes from your backyard, what is your best cooking tip for a home enthusiast?
Explore the ethnic markets! There are worlds of food out there to discover and the market is the starting place! Find local experts and pick their brain.

What do you like to cook for your family?
Breakfast! I secretly would love to open a breakfast restaurant one day, so I use my family as my guinea pigs for my future breakfast dishes.

What do you eat at home?
Two things that are always stocked in my fridge, seasonal fruit and Diet Coke! It's kind of sad, but there's very little time to cook at home so it's snacks when I'm home.

What's next for Jet Tila?
More television for sure and I'd love to open restaurants internationally. UK, Mexico, and the Middle East I think are ripe for some great Pan Asian restaurants!