EP.10 / David Kuo, Fatty Corp and Catherine Johnson AIA, ACLA, Design, Bitches on Fatty Mart
Credit: Yoshihiro Makino
Fatty Mart is a neighborhood deli/grocery in Mar Vista, and we speak to the two creatives behind this great project - the Owner and Chef David Kuo, and Catherine Johnson, Founding Partner at Design, Bitches.
Today, I had the pleasure of talking about one of the most unique and special aspects of Los Angeles – the food. Joining me in the conversation is David Kuo, the founder of Fatty Mart Neighborhood Market, and Catherine Johnson, the architect behind the project and founding partner/CEO of the firm Design, Bitches. This episode is truly a testament to how passionate people can intersect architecture, hospitality, food, and community to create a wonderful addition to the landscape of Los Angeles.
David and Catherine share the inspiration behind Fatty Mart, the origin of Design, Bitches, and the architectural challenges they faced and overcame throughout the project. They also discuss their collaboration style and the trust they’ve built working together for many years. Plus, we chat about their passion for creating spaces that integrate into routines, celebrate neighborhoods, and inspire people to explore new culinary experiences.
We touch on the impact of David’s online presence on his business, the influence of Los Angeles on Catherine’s practice, and their advice for people who are looking to enter the restaurant business or create their own architecture firm. They also discuss what makes a great project, highlight what they look for when hiring new team members, and reveal their favorite offerings from Fatty Mart’s menu.
About Catherine Johnson AIA, ACLA, NCARB
Catherine Johnson is a Licensed Architect and Co-founder of the award winning architectural practice Design, Bitches.
After founding D,B in 2010 she has led her team in building a multitude of award winning residential, food & hospitality projects across Los Angeles and Nationwide.
Catherine received a BIARC from the University of Oregon and an MARCH from SCI_Arc. She has called Los Angeles home for over 20 years and is a native Californian, born and raised in the San Francisco Bay Area.
About David Kuo
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.
Topics Covered
Catherine and David’s entrepreneurial journeys
How they shaped their successful partnership
The unique challenges and rewards of opening a restaurant and working in the hospitality industry
What draws Catherine to hospitality projects
Advice for aspiring restaurateurs and architects
What they each look for when bringing new talent into their companies
The impact of an online presence when building a business
How Los Angeles has shaped Catherine’s practice
David’s vision of opening a deli/grocery store instead of another restaurant
Their hopes for the future of Mar Vista
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