In Los Angeles, California, Little Fatty isn’t just a restaurant, it’s a love letter to heritage, comfort, and flavor. Chef David Kuo, the youngest of four and lovingly nicknamed “xiao pang” (little fatty) by his family, brings Taiwanese soul food to the forefront with a menu that blends Chinese restaurant classics and deeply personal favorites, like lu rou fan and scallion pancakes.

After spending time training under culinary legends like Wolfgang Puck and Jean-Georges, Kuo returned home to open Status Kuo, which he later transformed into Little Fatty —a space rooted in the food he grew up eating and the values that shaped his approach to hospitality.

Just next door, he launched Fatty Mart, an eco-conscious convenience store and community hub where local produce, multicultural staples, and sustainability-driven operations meet. That mission to nourish and serve continues at Little City Farm, an urban garden just five miles away, where ingredients are grown and used in his kitchen, often within 24 hours of harvest.

Matfer Bourgeat joined Chef Kuo at the farm for a seasoning session with Matfer Bourgeat’s Black Carbon Steel Pans, tools he’s trusted in his kitchens for over a decade. In this video, you’ll learn why proper seasoning is key, and why these handmade-in-France pans are built for chefs who do it all.