David Kuo, chef/owner of Little Fatty restaurant started out working a 9-to-5 job after graduating with a degree in political science from UCLA. Quickly frustrated in an office environment, he soon discovered his passion for cooking and food. Kuo went on to attend the California School of Culinary Arts in Pasadena, and found opportunities to work under acclaimed chefs and organizations such as Charlie Palmer, Wolfgang Puck, and Jean-Georges Vongerichten at his eponymous NYC mainstay.  

In 2014, Kuo opened his own restaurant in the burgeoning neighborhood of Mar Vista under the name Status Kuo. At first a fusion of Asian flavor profiles and American comfort , he’s gone now back to his roots with Taiwanese soul food at Little Fatty. Kuo is a first-generation Angeleno and finds inspiration from the food he grew up eating at home.  The name “little fatty” is the translation of Kuo’s childhood nickname, “xiao pang” given to him by his family.  

At Little Fatty, the menu features renditions of typical Chinese restaurant classics, such as kung pao chicken, braised pork belly and walnut shrimp. Also, Taiwanese staples like Sunday Gravy (lu rou fan) and scallion pancakes will be holdovers from the original menu. Kuo’s focus on quality of ingredients are paramount in creating an accessible menu that is both authentic and unpretentious.