Biography:
Described as having "a captivating, vivid imagination" and "charming approach to texture and timbre,"
Edward Yuwei Lu [b. 2003.11.11] enjoys navigating the line between realism and abstraction, frequently molding evocative sonorities and thoughtfully crafted structures into his creations. Often inspired by organic evolution, he takes simple musical gestures and morphs their construction— timbrally, texturally, rhythmically, spectrally, harmonically, melodically, and structurally— over time into something elaborate and intricate, and vice versa. He is fascinated with transformation and the malleability of noise and sound. Through his music, he hopes to create immersive, profound, and transformative experiences that spark wonder and joy in his audience and fuel an appreciation for the beautiful things all around.
Edward's music has been recognized by Society for New Music, Tribeca New Music, and the Rocky Mountain Chamber Choir. He has collaborated with ensembles including Imani Winds, ~Nois, Popebama, Rudersal Chamber Players, Syracuse University Contemporary Performance Lab, and the Ulysses Quartet. His works have been performed at festivals such as New Music on the Point, Connecticut Summerfest, and the Imani Winds Chamber Music Festival at the Juilliard School.
As a performer, Edward has been active on the guzheng and hulusi, having performed with the Music from China Youth Orchestra from 2010 to 2016, premiering works in Taipei, Taiwan, and the Metropolitan Museum of Art in New York City. He is also a saxophonist and has performed as a soloist and ensemble musician at venues such as Carnegie Hall's Weill Recital Hall in New York City and St. Giles' Cathedral in Edinburgh, Scotland.
Edward is pursuing his bachelor's degree in Composition at the Setnor School of Music of Syracuse University, studying with Dr. Natalie Draper, Dr. Loren Loiacono, and Dr. Nicolas Scherzinger.
Outside of music, Edward is an avid food enthusiast and finds joy in sampling culinary delights around the globe. Currently, the Thai dish "Yum Pu Ma" is at the top of his radar.