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Business Insider
3 days ago
- Business
- Business Insider
'It's always a bit surreal': The co-CEOs of Din Tai Fung told BI what it's like running a dumpling empire as brothers
Albert and Aaron Yang, the two North America CEOs of Din Tai Fung, showed up for our online interview sporting the same combed-back hair, button-down shirts, smiles, and energy. Aaron, 33, said that growing up, they got the question of whether they were twins "almost every day." He's the older one, a year senior to Albert. The duo are the third-generation leaders of the Taiwanese dumpling chain, which started as a humble store in the 1970s and now has over 170 outlets in 13 countries. The two grew up helping in their parents' first Din Tai Fung restaurant in Los Angeles after school. Now, they run operations for the chain's 21 North American outlets. Albert said growing up, their parents never forced them to work in the business, but it felt like a duty to both of them. The two have had parallel and identical career trajectories, starting as restaurant managers in Din Tai Fung's California outlets in 2015. They even went to the same college, Cornell University, to pursue hospitality degrees. They moved up the ladder to become general managers of the chain in California in 2016, US co-vice presidents in 2018, and finally co-CEOs in August 2024. Between launching new stores and doing quality checks on dishes, the brothers spend a lot of time together. "You never really get used to walking into a business meeting and your brother's sitting there," Albert said with a laugh. "It's always a bit surreal." Pairing up makes the job less lonely They said one pro of managing a company with a sibling is that it makes the job feel less isolating. "Being the CEO, or in charge of any company, can be a pretty lonely path. You're sort of alone at the top," Aaron said. "So it's nice to have family you can trust to work together and bounce ideas off each other." A typical day for both men involves leading their corporate team in their LA office or taking flights to different cities in the US and Canada, where they are launching new stores. And like all siblings, the two have their differences. "We really have to work hard to stay on the same page and stay aligned, in the same direction," Aaron said. "It may get contentious from time to time with some minor disagreements," Albert said. But he added that they share the same drive to ensure their family business succeeds. "For the most part, we're very aligned on what we're trying to do. We both understand that we're both very passionate about the business and are just doing everything for the company and our family," Albert added. While they are on the same page about work, there were plenty of ways in which they deviate. Aaron said his favorite meal outside Din Tai Fung was a good In-N-Out burger. "I just love the consistency, quality, and simplicity of a restaurant like In-N-Out. There's a good reason they're like a cult favorite," he said. Albert, who smiles more, said his favorite food was sushi from a family-run restaurant called Sushi Gen in LA. They don't see each other much outside work The two unwind in different ways. Aaron said he likes to golf and get into the woods to connect with nature. Albert is a big sports fan who likes to attend basketball and football games. "We have pretty different personalities and different hobbies. So I'd say we don't really hang out that much outside work, said Aaron. "But it's been kind of like that since growing up." "We went to different high schools, and we're used to having our different friend groups and hobbies. So it wasn't really that big of a change from our childhood," he added. "We don't hang out every day, but it's nice to see Aaron every day at work," Albert said. "We're not the type of brothers who work out every day together or hang out every weekend. But the love and respect are always there."
Business Insider
19-06-2025
- Business
- Business Insider
Din Tai Fung's co-CEOs talk legacy, TikTok virality, and the art of making Americans fall in love with dumplings
For Aaron and Albert Yang, hot soup dumplings are their legacy. The two brothers are the grandsons of the founder of Din Tai Fung, the world's most recognizable dumpling chain. Now, they're the co-CEOs of the chain's North American business and the third generation to helm the family business. Din Tai Fung — or DTF, as its followers have affectionately nicknamed it — has humble origins as a small oil shop in Taiwan. The brothers' grandfather, Yang Bing-Yi, moved from mainland China to Taiwan in the 1940s and worked in a local oil company. Yang later transitioned to selling xiao long bao, or steamed pork soup dumplings. Din Tai Fung is known for those dumplings to this day — as well as for its precision. Each xiao long bao weighs exactly 21 grams and is pleated exactly 18 times before it's closed. The chain has become a global dumpling superpower, with more than 173 outlets in 13 countries, including Singapore, the UK, and Australia. There are 21 Din Tai Fung outlets in the US and Canada, including new stores in Manhattan and California's Disneyland. And for the Yangs, the dumpling business is serious business: Every Din Tai Fung outlet in North America churns out over 10,000 xiao long baos every day, the chain told BI. A duty to carry on the family business Growing up, the brothers helped out after school in their parents' first US Din Tai Fung in Los Angeles. Aaron described the outlet as "very mom-and-pop." "Our parents are immigrants to this country, and English wasn't their first language," said Aaron, 33. "I have a lot of memories of them struggling with things that come with running a business in a foreign country." Aaron said they both went to Cornell University to pursue hospitality degrees so they could take the business pressure off their parents. "It definitely felt like a duty growing up," he added. They would also go to Taiwan every summer to visit their grandfather. "When he first started the restaurant in 1972, he lived above the restaurant with his family, so he would basically go downstairs for work," Aaron said. "Even as he got older, he lived literally across the street from the restaurant so he could see the restaurant, the first original location, from his window. He always wanted to keep an eye on it, even when he was retired and his kids had taken over," he added. Like their grandfather, both men think that being a good leader requires working on the front lines. "We had a meeting about how we can improve our dish washing station, and if I didn't go to Vancouver and stand there in the dish washing station, I'd have no idea," Albert, 32, said. Albert also does product tastings every Wednesday. "There's some exciting stuff, like new menu items. But some stuff isn't exciting. Like realizing, 'We need backup string beans' or 'backup, backup string beans,'" he said. Americans love chicken, and that's a problem for Din Tai Fung These days, DTF offers casual dining. Some of its restaurants are simple in decor; others are more elaborately furnished, with red chandeliers and dark wooden accents. In its Manhattan store, a steamer of 10 xiao long baos costs $18.50. Other popular dishes, like the string beans with garlic and the cucumber salad, cost $17 and $9, respectively. When I asked what their biggest challenge is in terms of consumer tastes in the US, their answer was immediate. "The No. 1 protein in the US is chicken. I think a lot of our American diners might be surprised if they find out that Taiwan doesn't even sell chicken fried rice," Albert said with a laugh. Taiwanese customers, he said, have a pork-heavy palate. "There are a lot more dietary restrictions in the US, which make the dining culture a little bit different compared to the original stores in Taiwan," Albert said. "In the years that I've been here, we did chicken wontons, and now the chicken xiao long baos too. "We added a beef item, and also vegan wontons," he added. The TikTok effect While Din Tai Fung doesn't have an official TikTok, videos of customers dining on its crunchy cucumber salad and biting into its oozing chocolate dumplings have regularly gone viral on the platform. Other popular customer videos highlight chefs rolling out dumpling dough in open-plan kitchens and diners digging into wooden dumpling trays. The cucumber salad, served in a neatly stacked pyramid of cucumber slices drenched in sauce, has even spawned a legion of TikTok videos devoted to copying the recipe. "We've been lucky with TikTok, we don't have our own TikTok account," Albert said. "I think our level of execution provided us some opportunity to get lucky on TikTok, and we really blew up on it. But it was all organic," he said. The CEOs said Americans, particularly younger customers, love Din Tai Fung's chocolate xiao long baos. While the brothers, who are based in California, have tailored the menu to suit Western palates, they say there's a limit. "We'll get the occasional comment of, 'Why don't you guys do like a cheeseburger soup dumpling or something?'" Aaron said. "I'm sure we would sell a lot of, I don't know, cheeseburger, dumplings, or Chinese chicken salad, or orange chicken items that Americans are used to seeing and eating," Albert added. But he said Americans, particularly those in major metropolitan cities, were craving authentic experiences, and so sticking to original recipes was important for them. "We just pride ourselves on trying to carry on this tradition and just staying true to our roots," Albert said.
Epoch Times
10-06-2025
- Business
- Epoch Times
Dumpling Chain Earns Most Revenue per Restaurant of Any Chain in US
A world-renowned Taiwanese soup dumpling restaurant chain with its U.S. headquarters in California was recognized by the industry on June 6 for earning the most revenue per restaurant in the United States. Din Tai Fung—a family-owned restaurant chain known for its xiao long bao, also known as soup dumplings—earned $27.4 million last year for each of its 16 locations in the United States, according to
Eater
10-06-2025
- Politics
- Eater
Los Angeles Restaurants Step Up Amid the Ongoing Anti-ICE Protests
Since Friday, thousands of Los Angeles residents have taken to the streets to protest U.S. Immigration and Customs Enforcement (ICE) immigration sweeps throughout Southern California. On Saturday, June 7, President Donald Trump dispatched the National Guard to minimize protests without the consent of California Governor Gavin Newsom. As of June 10, the Pentagon deployed 700 Marines to protect federal agents and buildings. It's a contentious time for Los Angeles County as LA Mayor Karen Bass and Gov. Newsom claim the Trump Administration has intentionally provoked the unrest. Through it all, fruit vendors and restaurants have been assisting not only protestors but also law enforcement. The Los Angeles Times reports that a street food vendor who sells aguas frescas and bacon-wrapped hot dogs assisted protesters over the weekend. As protesters found themselves battling tear gas, vendors Cinthia Soriao, Edgar Hernandez, and Sesarin Hernandez poured milk into their eyes. The Los Angeles Times report also states that the vendors fed protesters, as did other hot dog vendors. Across town at Compton's Pupuseria La Ceiba, workers aided deputies who were hit with tear gas. The Los Angeles County Sheriff's Department emailed Newsweek the following statement: 'Without hesitation, the restaurant employees stepped in to assist the deputies, helping them decontaminate from the effects of the tear gas.' Restaurants temporarily close during protests Citing safety concerns during nearby protests, ICE roundups, and police activity, Mermaid bar closed its doors temporarily on Monday, June 9. Other Downtown restaurants followed suit, including Chinatown's Lasita and Redbird. The Ranch House at Calamigos Guest Ranch reopens After closing during the Palisades Fire, one of Malibu's restaurants reopened in early June. Calamigos Guest Ranch's on-site restaurant, the Ranch Club, is located 12 miles away from Pacific Palisades, which was devastated by January wildfires. Until late May, access to portions of Pacific Coast Highway was closed except to residents, construction and cleanup crews, and emergency responders, leaving Malibu somewhat isolated. The Ranch Club team took the time to revamp the restaurant's interior and adjust its menu. The family-owned restaurant is typically open to members only, but is now available to the public on specific nights. Reservations are available on Resy. Din Tai Fung's new shaved ice Those obsessed with Din Tai Fung can taste a new dessert starting in July: shaved snow with fresh mango. The condensed milk-based dessert has a fluffy consistency, gets drizzled with mango sauce, and is topped with fresh mango. RYLA's ramen night anniversary RYLA chef Ray Hayashi will celebrate his third year by hosting a Ramen Party on June 11 from 4 p.m. to 11 p.m. He'll feature ramen chefs from Zoku and Mogu Mogu with special ramen bowls for the evening. It's safe to recommend making a reservation.
Eater
10-06-2025
- Politics
- Eater
Los Angeles Restaurants Step Up Amid the Ongoing Anti-ICE Protests
Since Friday, thousands of Los Angeles residents have taken to the streets to protest U.S. Immigration and Customs Enforcement (ICE) immigration sweeps throughout Southern California. On Saturday, June 7, President Donald Trump dispatched the National Guard to minimize protests without the consent of California Governor Gavin Newsom. As of June 10, the Pentagon deployed 700 Marines to protect federal agents and buildings. It's a contentious time for Los Angeles County as LA Mayor Karen Bass and Gov. Newsom claim the Trump Administration has intentionally provoked the unrest. Through it all, fruit vendors and restaurants have been assisting not only protestors but also law enforcement. The Los Angeles Times reports that a street food vendor who sells aguas frescas and bacon-wrapped hot dogs assisted protesters over the weekend. As protesters found themselves battling tear gas, vendors Cinthia Soriao, Edgar Hernandez, and Sesarin Hernandez poured milk into their eyes. The Los Angeles Times report also states that the vendors fed protesters, as did other hot dog vendors. Across town at Compton's Pupuseria La Ceiba, workers aided deputies who were hit with tear gas. The Los Angeles County Sheriff's Department emailed Newsweek the following statement: 'Without hesitation, the restaurant employees stepped in to assist the deputies, helping them decontaminate from the effects of the tear gas.' Restaurants temporarily close during protests Citing safety concerns during nearby protests, ICE roundups, and police activity, Mermaid bar closed its doors temporarily on Monday, June 9. Other Downtown restaurants followed suit, including Chinatown's Lasita and Redbird. The Ranch House at Calamigos Guest Ranch reopens After closing during the Palisades Fire, one of Malibu's restaurants reopened in early June. Calamigos Guest Ranch's on-site restaurant, the Ranch Club, is located 12 miles away from Pacific Palisades, which was devastated by January wildfires. Until late May, access to portions of Pacific Coast Highway was closed except to residents, construction and cleanup crews, and emergency responders, leaving Malibu somewhat isolated. The Ranch Club team took the time to revamp the restaurant's interior and adjust its menu. The family-owned restaurant is typically open to members only, but is now available to the public on specific nights. Reservations are available on Resy. Din Tai Fung's new shaved ice Those obsessed with Din Tai Fung can taste a new dessert starting in July: shaved snow with fresh mango. The condensed milk-based dessert has a fluffy consistency, gets drizzled with mango sauce, and is topped with fresh mango. RYLA's ramen night anniversary RYLA chef Ray Hayashi will celebrate his third year by hosting a Ramen Party on June 11 from 4 p.m. to 11 p.m. He'll feature ramen chefs from Zoku and Mogu Mogu with special ramen bowls for the evening. It's safe to recommend making a reservation.
