Chef Q&A: Get To Know Bin Lu

Written by Kaitlin Hill | Photos by Scott Suchman

In April, Chef Bin Lu joined the Salamander Resort & Spa’s Harrimans Grill as the chef de cuisine. For area foodies, Lu is a familiar face from the D.C. restaurant scene, having worked at some of the District’s top restaurants such as the two-Michelin-starred Pineapple and Pearls, Cityzen, and Bourbon Steak. He comes to the Salamander team from Blue Rock in Washington, Virginia, and brings with him 15 years of professional cooking experience. We caught up with Lu to learn a little more about his career, plans for Harrimans, and how he spends his time off. 

ML: Did you always know you wanted to be a chef?

BL: Not at all. It actually started when I was at the University of Virginia. Like a lot of students, I didn’t love the dining hall food, so I started teaching myself to cook. I had no real idea what I was doing at first — but cookbooks, cooking shows, and trial and error became my guide. By the time I graduated, I realized my real passion wasn’t in what I had studied; it was in the kitchen.

ML: What inspired your shift from the D.C. restaurant scene to rural Virginia?

BL: I spent many years working in D.C., but during the pandemic I started thinking differently about what I wanted in my career. In the fall of 2020, I left my position in the city and decided to explore opportunities that felt more grounded and connected to the land. Coming out to Virginia was a leap, but it’s been the best kind. There’s something incredibly inspiring about cooking in a place that’s so tied to its agricultural roots.

ML: What made you decide to join the Salamander team?

BL: The reputation, first and foremost. Salamander Middleburg is iconic in this region. But beyond the name, I was really drawn to the scale and complexity of the culinary operation. The kitchen supports so many outlets and experiences, from fine dining to large-scale events, and that kind of dynamic environment is rare. It’s a place where culinary professionals can truly grow.

ML: How would you describe your personal cooking style?

BL: Rather than a specific cuisine, I focus on ingredients. I’m always asking, “What’s in season? What’s unique? What deserves to be showcased?” My approach is rooted in respect for the product, for the process, and for the people we’re serving. Technique matters, but it’s the ingredients that lead the way.

ML: Are there any menu items at Harrimans Grill that you’re particularly excited about?

BL: At this point, we’re still evolving the menu, but each new dish is a chance to refine how we work, balance creativity with efficiency, and honor the spirit of Harrimans. I’m especially excited about continuing to build a kitchen culture where the team feels empowered to contribute and take pride in every plate.

ML: What are you cooking on your days off?

BL: Honestly, it’s all about simplicity at home. Grilling, braising, fresh vegetables, and meals that are comforting and easy. And yes, like a lot of chefs, I definitely have a soft spot for fried food and fast food.

ML: When you’re not in the kitchen, where can we find you?

BL: Home. After the pace of a professional kitchen, quiet time is golden. Rest and reflection are part of the process, too. ML

Published in the August 2025 issue of Middleburg Life.