1986 – 1990

Studied at Istituto Professionale Alberghiero, «A. Panzini» Senigallia (AN) Italy.

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1990 – 2002

He began his culinary career at the Novotel Milano Est (Milan). After several years of seasonal work in the kitchens of Italy, in 1994, for the first time in his life got a position in a restaurant with 3 Michelin stars – L’Albereta in Erbusco, and later same year – in the Grand Hotel Quisisana (3 Michelin stars, Naples).

From 1994 till 1996 he worked in Enoteca Pinchiorri (Florence, 3 Michelin stars), Lucas Carton of Alain Senderans, Halkin of Stefano Cavallini (the first Italian restaurant in London received a Michelin star). In 1996, Uilliam moved to Moscow and began working at «El Dorado» at Gualtiero Marchesi (3 Michelin stars). After one year stay in London from 1998 till 1999 (the restaurant TECA), returned to the capital of Russia. He worked with Arkady Novikov: opened restaurant Pyramid, organized all the processes in the kitchen at the Grand Opera restaurant. In 2002 he began his work on his own restaurant Casa Bianca in Italy.

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2004 – 2011

In 2004, hosted Alain Ducasse in Biscuit restaurant, who arrived in Moscow on a tour to present the kitchen in Spoon. Same year, Uilliam became a chef at the Gallery restaurant. 2005 was marked with presentation of the book «Uilliam Lamberti Café «Galleria». Same year as the chief consultant organized all the processes in the kitchen at the «Cafe de Fauchon» in gastronomic boutique «Fauchon» in Moscow. This was followed by «Justforyou» project (2006, worked as chef). In 2007, together with the Moscow State University of food production patented pasteurization technology products in vacuum system. In 2008 he worked as brand chef «Azbuka Vkusa» (2008), and since 2009 is a brand chef restaurants Ginja Project (Blackberry, Balcony, Buono).

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2013 – 2014

In 2013 Uilliam Lamberty teams up with Glen Ballis to start “Zupperia”. Very soon, in November, the “Honest U.L.” restaurant is opened in the “Aziel” boutique. And in December the “Ugolek” opens its doors. In March 2014 Uilliam Lamberti, Glen Ballis and Alexander Oganezov opened third project – gastropub GlenUill.

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2014 – 2015

In December, 2014 Uilliam Lamberti and Ilya Tyutenkov open the third joint project — Pinch restaurant. The concept — a new bistronomic is responsible For kitchen of Pinch the Italian chef Luigi Manya. Long racks from granite at walls — bar and open kitchen. The center of the hall is closely forced by little tables, to find for which the place is almost impossible in the evening. Dishes are constructed on fast and strong roasting of a product in Josper.

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2016

In February 2016 Uilliam Lamberti and Ilya Tiutenkov open «Severyane» restaurant. Georgiy Troyan, the best 2015 young chef, became the chef. In early June Uilliam Lamberti and his team launch UillToBe project focused on health, love for life and good food.

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