- The Team -
Executive Chef /Partner - Ming Pu
It’s time dishes like niu rou mian and lu rou fan, better known as Taiwanese beef noodle soup as much popularity in the U.S. as it’s Vietnamese and Chinese cousins pho and ramen. Chef Ming Pu is on a mission to make it happen. Born in Taiwan, raised in the Pacific Northwest and now calling Kentucky his home, Ming thinks Americans will fall in love with his native cuisine, if they can just find a place to try it. Currently the executive chef of 502 Bistro and Bar in Louisville, guests often find Pu mixing those traditional Taiwanese flavors with the bounty of the Bluegrass state’s produce in dishes like Lu Rou Fan, a stewed pork belly dish that he serves as a risotto with Kentucky-raised meat.
As a child, Ming helped his mom shop at Asian markets with only seasonal produce and joined her in the kitchen putting the ingredients together in favorites like San Bei Ji, three cup chicken, and long bean and beef stir fry that Ming has never tasted as good outside Taiwan. In 2009, Pu enrolled into the culinary program at Sullivan University, during this time he received an internship at Asiatique Restaurant working under Chef Peng S. Looi. After his internship he was hired into a full-time position at Asiatique. Chef Looi is a fellow immigrant who introduced Pu to all styles of Asian fusion. He then moved on to focus on classic techniques at Jack Fry’s, The Brown Hotel, and Village Anchor.
In March of 2018, Ming was named FSR magazine 40 Under 40 Rising Star Chef. Ming is also a James Beard Boot Camp Policy for Change Alumni 19' at Shelburne Farms, Vermont. He was featured as a guest chef for the James Beard Taste America Louisville 2018 & 2019 in addition to spearheading three Kentucky collaboration dinners at the James Beard House in New York City. Ming has been featured at Charleston Wine & Food Festival 2018 and 2019, Atlanta Food & Wine Festival 2018 and serving as an advisory council in 2019. Sugar Land Wine & Food Affair 2012, 2013, 2018. Every year Ming also continues to be involved with fundraisers with his local community in Louisville, Kentucky. The Asian Institute Crane House lunar new year dinner 2014-2019, March of dimes 2016-2019, Bourbon and Bowties for Nortons Children Hospital 2016-2019 and Chefs for Success with Salvation Army 2018-2019.
Outside of cooking Ming loves to play guitar, run and try new food.