In 2019, chef Ming Pu and his wife Courtney walked out of Win Son in Brooklyn, New York, thinking, “What was that?” Their incredible meals from the Taiwanese-American restaurant felt both nostalgic and brand new. Completely blown away, these Louisville natives began to dream of a restaurant back home in the Bluegrass that could evoke a similar blend of feelings.
Chef Ming’s affinity for inventive cuisine began in Taiwan, where he was raised until he was 6 years old. He recalls days spent venturing to wet markets and harbors with his mother and experiencing her traditional cooking. “I’ve always been inspired to cook and had an interest in it from the start,” he reflected. Dumplings in particular, were eaten often. “Dumplings have literally been part of my life for as long as I can remember,” Pu said.
After leaving Taiwan and landing in Vancouver, his brother’s scholarship to the University of Louisville led Ming’s family to set up shop in the South. While growing up, Ming saw the area’s need for a more vast food scene that went beyond hot browns and bourbon–and more dumplings. “In 1990s Kentucky, there was such a lack of Asian food in general,” he explained. “It’s awesome to see so much more diversity now.”
Chef Ming has since become known for delivering bold dishes to Louisville, New Albany, and beyond. He refined his skills at Sullivan University’s culinary program, and worked at iconic spots like The English Grill at The Brown Hotel and went on to make four appearances as a guest chef at the James Beard House. With his rich influence and Courtney’s vast experience and leadership in the hospitality industry, their shared dream is now a reality: TANA—the couple’s Taiwanese-inspired and regionally influenced restaurant in Louisville, Kentucky, is now open…