“Im opening my own little restaurant, because I want to get off the conveyor belt, shake my guests’ hands, peeking over the stove, and receive people as if they came to my home. I want to see their faces, want to communicate, want to cook together with my friends.

I don’t know yet what my cuisine will be like. I don’t want to limit myself nor you. I want to alter my menu, so that we can try something new together”

“Right now so many people love to cook that im ready to share a place at an open kitchen – right in the middle of the hall – with everyone, not only with professional cooks. Maybe you will come here and say – Uilliam, lets cook a goose upon my grandma’s recipe? And I don’t want any business concept to prevent that. If you need to know our guidelines, there are 3. We are inspired by the virtuosity of French cuisine – its technique, by Italian cuisine – because its my homeland – and by English-American cuisines – for the feeling of the new, its emotions and architecture.

There are many successful projects in Moscow – in terms of their status and atmosphere. Critics write how good restaurants are for socialization. Personally, to me it’s interesting to open a place with great food – to make my guests feel what’s it like when a chef puts a lot of heart into what he does”.

Uilliam Lamberti

Uilliam has known since childhood that he would become a chef and – being persistent and having overcome his parents’ resilience – went into a culinary college. He was ready to wash dishes – just to be closer to culinary mysteries, taking an occasional peek at how kitchens worked.

His career was kick-started with the help of Chef Gualtiero Marchesi at the Enoteca Pinchiorri restaurant, holder of three Michelin stars. After training with the gastronomic guru, he received a lot of job offers at prestigious and stellar restaurants of England and France. That was when Uilliam moved to Paris.

Uilliam has known since childhood that he would become a chef and – being persistent and having overcome his parents’ resilience – went into a culinary college. He was ready to wash dishes – just to be closer to culinary mysteries, taking an occasional peek at how kitchens worked. His career was kick-started with the help of Chef Gualtiero Marchesi at the Enoteca Pinchiorri restaurant, holder of three Michelin stars. After training with the gastronomic guru, he received a lot of job offers at prestigious and stellar restaurants of England and France. That was when Uilliam moved to Paris.

Having become renowned and successful Chef, Uilliam Lamberti traveled a lot and consulted the world’s best restaurants. And then he received a job offer in Russia. His strong side is simple-style cuisine with international character, a unique mix of Italy, Russia and France. The driving principles of the Chef’s work are “healthy, light and delicious”.

“There are two people living inside of me now – an experimenter and a conservative. On the one hand, I'm drawn to Italian cuisine, to simplicity, on the other – I cant stop searching for something new, experiment”, - that’s how Uilliam describes his work, having had both Chef’s and restaurateur’s experience.