Food is a celebration for chef James Moran. The executive chef of Juleps Catering at Sullivan University and A Tale of 5 Courses pop-up in Louisville gained his love for cooking, like most chefs, as a child. But the dishes he made were traditional Korean fare like kimchi, Kalbi and bulgogi. He’s gone on to combined those roots with his classical French training and influences of Cajun-Creole from his time staging in New Orleans and Latin from his work as chef de cuisine at Louisville’s award-winning Seviche under executive chef Anthony Lamas. Moran is a 2011 graduate of Sullivan University. His awards include the ACF National Achievement of Excellence Award and ACF Venison Cook Off champion. Most recently, Moran brought his celebration of umami flavors to the James Beard House as part of a showcase of the young chef talent in his hometown of Louisville.