Trevor Moran is the chef and co-owner of Locust in Nashville, where his cooking reflects a focus on seasonality, precision, and a distinctly personal point of view shaped by his Irish roots and global experience.
Moran made his U.S. debut in January 2014 as executive chef of The Catbird Seat, Strategic Hospitality’s tasting menu restaurant. There, he developed a multi-course format centered on fresh, seasonal ingredients and a restrained, refined style. He departed the restaurant in December 2015 but remained connected to Nashville, returning in 2016 as a culinary consultant for Strategic Hospitality, contributing across its restaurants and events.
In October 2020, Moran partnered with Strategic Hospitality to open Locust in Nashville’s 12South neighborhood. Conceived as a versatile restaurant, Locust launched with a menu focused on seafood, dumplings, and shaved ice, and has continued to evolve while maintaining a clear and independent identity. The menu reflects Moran’s background, drawing from Irish and British influences alongside techniques developed in leading international kitchens, with an emphasis on modern, classical cooking, seafood, and sauce work.
Locust has received significant recognition, including being named Restaurant of the Year by Food & Wine in 2022 and inclusion on The New York Times Restaurant List the same year. Moran was named a semifinalist for Best Chef: Southeast by the James Beard Foundation in 2023. In 2025, Locust ranked No. 24 on Opinionated About Dining’s list of Top Restaurants in North America and No. 20 on North America’s 50 Best Restaurants list. That same year, the restaurant was awarded one MICHELIN star.
Born and raised in Ireland, Moran began his career in Dublin before joining René Redzepi’s Noma in Copenhagen in 2009, where he spent more than four years working with seasonal Nordic ingredients and regional sourcing.
