Chef Benjamin Lambert of 701 Restaurant - Biography

Washington, DC

September 2016

As a child in northeast Ohio, Benjamin Lambert spent his free time hunting, fishing, and foraging with his family. Attending The Culinary Institute of America was a natural progression to a life that already revolved around food. After graduating, Lambert worked at Le Cirque 2000 under the tutelage of Sottha Khunn, from whom he learned to manage numbers and strive for perfection. At Union Pacific while working under Josh DeChellis, he was inspired by the focus on a balance between sweet, sour, salty, and bitter in each dish. Later, working with Chef Jason Neroni at 71 Clinton Fresh Foods, Lambert developed his professional interest in farm-to-table. 

From New York, Lambert moved to Washington, D.C. and took the position of chef de cuisine at Nora Pouillon’s Restaurant Nora, the first certified organic restaurant in America. In 2010, Lambert earned a StarChefs Rising Star Chef Award for his fresh, seasonal cooking there, before moving on to Goodstone Inn in Middleburg, Virginia. Next, Lambert went to work for the Michael Mina Group at Baltimore’s Wit & Wisdom in the Four Seasons, followed by a brief stint in New York City. Back in D.C., Lambert teamed up with restaurateur Ashok Bajaj as executive chef for 701 in Penn Quarter.