Bin Lu

Coming Up

Bin Lu trained at University of Virginia before moving through a defined chain of kitchen and management roles. The work advanced from Head Chef at Pineapple and Pearls in Washington, D.C, to Executive Chef and General Manager at The Restaurant at Blue Rock in Washington, Virginia, and then to Head Chef at Harrimans in Middleburg, Virginia. Across those posts, the pattern is consistent: technical precision paired with the demands of leadership, and the daily task of carrying a team through service.

Where They Are Now

Lu’s most recent listed role was Chef de Cuisine at Harrimans Grill in Middleburg, Virginia. The title marks another step in a path that runs through Washington, D.C., Washington, Virginia, and Middleburg, with each appointment extending the last. It is a record of accumulated trust as much as title progression, built through repeated service in named kitchens.

In Their Words “I look forward to working with the Harrimans team and helping create memorable experiences within this stunning setting.” “There’s something incredibly inspiring about cooking in a place that’s so tied to its agricultural roots.” The language points to a chef attentive to place and to the work of service. Collaboration, setting, and the agricultural context of the dining room all sit close to the surface here, with the focus on what the team is meant to deliver and the conditions that shape that work.

Honors

The milestones attached to his biography are the roles themselves: Head Chef, Executive Chef and General Manager, and Chef de Cuisine in 2025. The recognition is embedded in the ladder of appointments, each one marking a further reach in responsibility and trust.