A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Bin Yu is Executive Chef of Jie Xiang Lou and general manager of Zixuan Resort in Hangzhou. He entered the industry in 1990 and studied cooking from 1990 to 1993. His grandmother’s Shanghai cooking shaped his early taste; later exchanges with international chefs, including Ferran Adrià’s generation, widened his technique. He created the Jiangnan slow-braised beef in 2006, has travelled to roughly 20 countries for exchanges, and chairs the Zhejiang branch of the World Federation of Chinese Catering Industry. In 2026 he received the MICHELIN Guide Mentor Chef Award.[1] [2]
Cooking & identity
His cooking starts from Hangzhou and Jiangnan traditions, then adjusts technique, sourcing and presentation. The 2019 interview is explicit that the traditional shadow remains in most dishes; the modern work is a revision, not a replacement.[1] [3]
Why this profile is included
Named executive chef of Jie Xiang Lou and general manager of Zixuan Resort in a 2019 named interview; the 2026 MICHELIN Guide Mentor Chef Award article records his decades in the industry and his mentorship.[1] [2]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A chef who can name his grandmother’s Shanghai cooking and a Spanish village dinner in the same conversation is not chasing a single authenticity. The useful question is what survives the travels: the Jiangnan base, the sauce work, the aesthetic training.
The Mentor award gives his career a second axis beyond his own cooking. A restaurant that can train other chefs is more durable than one that depends on the founder’s hand; the test is whether the next generation can carry the standard without the signature.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Career & milestones
- 1990–1993
Entered the restaurant industry in 1990 and studied cooking from 1990 to 1993.[1]
- Early influences
His grandmother’s Shanghai cooking shaped his early taste; later he studied international chefs and modern techniques.[1]
- 2006
Created the Jiangnan slow-braised beef in 2006; the dish has gone through several versions and presentations.[1]
- International exchanges
Travelled to roughly 20 countries for chef exchanges and collaborations, including a village dinner in Spain cooked from local market ingredients.[1]
- Current roles
Became general manager of Zixuan Resort and Executive Chef of Jie Xiang Lou; chairs the Zhejiang branch of the World Federation of Chinese Catering Industry.[1]
- 2026
Received the MICHELIN Guide Mentor Chef Award in 2026; the guide cites his decades in the industry, systematic training and young chefs working across China.[2]
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
- 2026
MICHELIN Guide Mentor Chef Award[2]
Sources & dates
Public biographies, restaurant statements and named interviews checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- 搜狐 · 俞斌专访：西子湖畔的“美”厨（搜狐） ↗Published 2019-09-21 · Checked 2026-11-05
- MICHELIN · MICHELIN Shanghai–Jiangsu–Zhejiang 2026 · Jie Xiang Lou promotion and Mentor Chef Award ↗Published 2026-04-09 · Checked 2026-11-05
- MICHELIN · Jie Xiang Lou · MICHELIN Guide selection ↗Checked 2026-11-05