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Ashok Bajaj Appoints Benjamin Lambert as Executive Chef at 701 Restaurant

February 6, 2014

Washington, DC, (February 6, 2014)Ashok Bajaj is pleased to announce Benjamin Lambert as the executive chef at 701 Restaurant. Lambert brings fifteen years of experience garnered at several notable restaurants in New York City, Washington, DC and Baltimore, MD. His culinary pursuits began at a young age as he learned the art of charcuterie, canning, along with fishing, foraging and gardening, interests he acquired from his grandparents.  Today, Lambert is deeply committed to sourcing ingredients, determining the provenance and methods by which his meat, fish, poultry and produce are brought to market.

Benjamin Lambert began his career in New York City in 1999 working as a line cook under the direction of Chef Sottha Khunn at the legendary restaurant, Le Cirque.  Then in 2001, Lambert moved to Union Pacific, where he worked as chef de partie under Chef/TV personality Rocco DiSpirito.

Next Lambert moved to Cleveland, Ohio in the summer of 2002 to work at Johnny’s Restaurant where he was promoted to banquet chef, responsible for private events at the restaurant.  After a year in Ohio, Lambert returned to the Big Apple and began working as a sous chef at the Club Metropolitan, a dinner-only private club for residents of the Metropolitan Tower. Lambert was also able to stage at some of Manhattan’s most prestigious kitchens including Alain Ducasse at the Essex House, Blue Hill Tavern, Daniel and Oceana Restaurant.  Then in 2005, Lambert accepted a position at 71 Clinton Fresh Foods and Town Restaurant before deciding to relocate to the DC area.  

In 2006, he joined the team at 2941 Restaurant in Falls Church, VA as executive sous chef. His success in the restaurant led him to a new position as executive chef at Restaurant Nora in Washington, DC.  Here Lambert created new dishes for the award-winning restaurant, forging relationships with local certified farmers and ranchers. He also furthered his interest in farm-to-table cooking, and was named a Rising Star Chef by

In October 2011, Lambert relocated to Baltimore, MD to serve as executive chef at Wit & Wisdom within the Four Seasons Hotel Baltimore.  While overseeing a staff of 35, Lambert was also responsible for developing menus for the hotel’s coffee shop, room service and private banquet events.  In December 2012, Lambert left the Four Seasons to serve as executive chef of Artifact Coffee, which under his direction earned a four-star review from The Baltimore Sun.

Most recently, Benjamin Lambert served as executive chef at the Goodstone Inn & Restaurant in Middleburg, VA. His responsibilities here also included overseeing the planting schedule of the restaurant’s two-acre garden.  During his tenure, Goodstone Inn & Restaurant was named #7 on Northern Virginia Magazine’s list of 50 Best Restaurants, in December 2013.

Located in Washington, DC’s hip Penn Quarter, 701 is conveniently located close to The White House and Capitol Hill at 701 Pennsylvania Avenue, NW.  For more information, please call (202) 393-0701 or visit the website at

Contact: Heather Freeman (800) 987-9806