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Meet David Kuo of Little Fatty & Accomplice Bar in Mar Vista

Today we’d like to introduce you to David Kuo.

Thanks for sharing your story with us David. So, let’s start at the beginning, and we can move on from there.
I started cooking at a young age, and both my mother and grandmother are great cooks. I remember my mom cooking elaborate family dinners consisting of around seven to eight dishes using the vegetables that were grown in our backyard. When I was young, I remember thinking that it was weird to grow vegetables in the backyard, but now looking back, I feel really lucky.

After college at UCLA, I got into property management, and there happened to be a restaurant on one of the properties. I started working at the restaurant and realized that I wanted to make cooking my career. I then enrolled in Le Cordon Bleu in Pasadena, and after culinary school, I went to work for Charlie Palmer, Hotel Bel Air, and Jean-Georges Vongerichten. It was at Jean-Georges in New York where I learned to create depth of flavor without using cream, butter or sugar and I still use these skills today.

After returning to LA from New York, I flipped a house and was able to use the money to open my own restaurant. I signed up for a restaurant July 4, 2011, and the landlord didn’t start construction until December 2012. We lost a little bit of money and walked away after selling it to someone else. I almost gave up on opening a restaurant, but my wife kept telling me to pursue my dream.

It took another year to find the current Mar Vista space we are in now, and that’s when I started Status Kuo. I love this area because it’s in between Culver City, Sawtelle and Playa Vista, and the Mar Vista Farmer’s Market brings fresh vegetables to my front door every Sunday.

Has it been a smooth road?
Opening a restaurant on your own is extremely challenging, especially if you’ve never done it before. I went to the school of hard knocks and opened Status Kuo, Status Kuo 2.0 and now Little Fatty. Through all these trials and tribulations I learned a lot about the importance of how to be clear on the concept and how to keep food costs down.

So, as you know, we’re impressed with Little Fatty & Accomplice Bar – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
We are a Chinese and Taiwanese concept which we like to call Taiwanese soul food. We serve approachable, authentic food using recipes that pay homage to my childhood. We use the great ingredients that Southern California has to offer and make food through our lens of what good Chinese/Taiwanese food should be.

Let’s touch on your thoughts about our city – what do you like the most and least?
I love this area because it’s in between Culver City, Sawtelle and Playa Vista, and the Mar Vista Farmer’s Market brings fresh vegetables to my front door every Sunday.

Pricing:

  • – dishes are $10 – $20 shared family style

Contact Info:

Image Credit:
Wonho Frank Lee, Litte Fatty

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