Chef Benjamin Lambert
Chef At Home in Laurel
Get to know me better
Passionate, hardworking, award winning chef. Skilled in many cuisines. Positive attitude.
Born and raised in northeast Ohio, Lambert was immersed early in the rhythms of nature—learning to forage, hunt, and fish with his family. His passion for food was ignited by his grandparents, who spent seasons canning and preserving local produce. Encouraged by his mother, Lambert enrolled at The Culinary Institute of America, where he laid the foundation for a storied career.
Upon graduating, Lambert sharpened his skills in some of New York’s most prestigious kitchens. He began at Le Cirque 2000 under the legendary Sottha Khunn, then joined Union Pacific, working under Rocco DiSpirito, where he embraced the philosophy of balance—sweet, sour, salty, and bitter—which continues to shape his cooking today. At Picholine, he thrived in the intensity of a tightly-run kitchen, and later deepened his commitment to ingredient-driven cuisine while working with Jason Neroni at 71 Clinton Fresh Food, a pivotal experience that solidified his dedication to the farm-to-table ethos.
In 2006, Lambert took on his first large-scale role at Town in Midtown Manhattan, under celebrated chef Geoffrey Zakarian. By 2010, he relocated to Washington, D.C., to become Executive Chef at Restaurant Nora, the nation's first certified organic fine dining restaurant, led by pioneering chef Nora Pouillon. While working for Ms. Poullion he grew as a chef personally and professionally. Gaining national acclaim from starchefs.com winning their rising star chef award in 2010.
His career briefly brought him back to New York in 2011, where he was selected as the opening Executive Chef of Bread & Tulips, before joining Michael Mina’s Wit & Wisdom at the Four Seasons Hotel in Baltimore as Executive Chef. After three years, Lambert returned to the capital to lead the kitchen at Knightsbridge’s flagship 701 Restaurant, serving as Executive Chef for four years garnering several glowing reviews.
Prior to joining Modena, Chef Lambert served as Executive Chef at The Point and District winery the first winery in Washington, D.C., where he earned acclaim for his dynamic and refined approach to coastal cuisine. It was during this tenure that he triumphed at the 2022 Capital Food Fight, a three-round culinary challenge that raised $750,000 for DC Central Kitchen.
Throughout my career, I’ve had the privilege of cooking in several countries alongside Michelin-starred chefs, earning recognition from the Michelin Guide, and collaborating with the James Beard Foundation. I remain passionate about pushing culinary boundaries, mentoring the next generation of chefs, and contributing to the ever-evolving food scene in Washington, D.C.
More about me
For me, cooking is...
My happy place. I am at my best when I am tinkering with a new new flavors. Pasta and Italian food is a love language for me.
I learned to cook at...
I learned to cook at the Culinary Institute of America. 10 Years in some of NYC's best restaurants. 15 years running DC's best restaurants.
A cooking secret...
Umami. The fifth flavor. use ingredients that make you want more and more. Every dish sweet, salty, sour, and bitter.
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