Bin Lu, the former head chef at D.C.’s Pineapple and Pearls, is now the executive chef at Blue Rock in Washington, Virginia, a restaurant and inn that just reopened after an extensive renovation.
What lured you from Barracks Row to the foothills of the Blue Ridge mountains? There was some serendipity involved. I was trying to figure out where I would go next in the fall of 2020, and a friend of mine in the industry had heard about an inn property out in Virginia that was undergoing renovations to reopen. I managed to dig up the name and website and sent a cold-call email, and the rest happened from there. I was impressed by the setting of the property and immediately saw its potential, and the thought of being able to be there from the beginning and put together the whole experience was tremendously exciting to me.
What is your process for building a new menu, and how closely does it tie to your surroundings? The menus are very much dictated by the time and place of our location, and…
Read the full story from the Washington Business Journal.
