Trevor Moran

The Path

A defined culinary voice took shape in Nashville, Tennessee, where Moran served as Executive Chef at The Catbird Seat in 2014. That role marked an early point of authority in the city’s dining landscape, and by 2016 his reach had broadened again through work as a Culinary Consultant at Strategic Hospitality, where his perspective moved beyond a single kitchen and into a wider operational context. At Locust, Moran’s present work carries that earlier discipline forward. The role is chef and co-owner, but the more useful description is a cook whose approach has stayed rooted in Nashville while continuing to adapt. Each step in the path adds another layer to how the work is organized: direct, controlled, and responsive to the people in the room.

The Work Today

At Locust (Nashville), Moran works as chef and co-owner, and the kitchen reads with a quiet urgency that comes from clarity rather than volume. His cooking leans on instinct, seasonality, and close attention to both team and guests, which gives the service its pace and keeps the room connected to the food. “The guests’ experience and feedback are important to us.” That idea is reflected in the way he talks about repeat diners, with a practical warmth that comes from familiarity earned over time: “We have a lot of repeat diners that we adore, and we listen to what resonates with them.”

Signature

Trevor's signature dishes include Eel, Dozen Bakery Toast, Horseradish, Beef Tartare, Caviar, Rice, Freeze-Dried Capers, Nori, Shrimp Pocket, Sweet Chile Sauce, Lime Leaf, and Lemongrass. Taken together, they show a cook working in contrast and tension: rich against sharp, precise against textural, familiar in one beat and unsettled in the next.

In Their Words “We have a lot of repeat diners that we adore, and we listen to what resonates with them.”

Acclaim

Trevor Moran has received James Beard Foundation — Best Chef: Southeast semifinalist (2023).