A native of Taiwan, Ming Pu credits his mother for instilling in him a true passion for cooking. He learned the importance of utilizing only the freshest, seasonal produce the Asian markets had to offer from his time spent helping her prepare a home-cooked meal every night. At the age of 7, Pu and his family moved to Vancouver in British Columbia, Canada where they lived for two years before making Louisville their permanent home in 1999. Along the way, the 27-year-old chef gained a diverse food vocabulary of Asian techniques and French ingredients that are evident today in his melting pot of New American cuisine at 502 Bar & Bistro. Before joining 502 Bistro, Pu attended culinary school at Sullivan University in 2009. During this time, he honed his skills in varying positions at restaurants in Louisville, including Volare, the Brown Hotel and Windsor Restaurant & Garden. He left the culinary program to work full-time at Asiatique under his mentor, chef Peng Looi. Among other things, chef Looi introduced Pu to fusion cuisine – a style of cooking that he immediately related to. Pu believes chefs shouldn’t be boxed into one style of cooking, a philosophy he practiced in numerous kitchens around town before becoming executive chef of The 502 Bar & Bistro in 2016. In March of 2018 Pu was Named FSR Magazine 40 Under 40: Restaurant Stars on the Rise. For the past five years, Pu was the featured chef at the annual Lunar New Year dinner for the Asia Institute-Crane House of Louisville. He is featured as a guest chef in the 2018 Charleston Wine + Food festival, Sugar Land Wine & Food Affair 2018, and Atlanta Food & Wine 2018. In addition, he cooked at the James Beard House in New York City three times, spearheading two Young Gun dinners as the featured and coordinating chef of Louisville Young Guns & Bourbon March 2015 and Young guns of Louisville 2017. Pu is a featured guest chef for the James Beard Taste America Louisville in October 2018.