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Four Seasons Hotel Lion Palace St. Petersburg

  • 1 Voznesensky Prospekt, 190000 St. Petersburg, Russia

Nicolas Lambert

Executive Pastry Chef
“I love working with seasonal ingredients."


Four Seasons Tenure

  • Since 2015
  • First Four Seasons Assignment: Pastry Chef, Caprice, Four Seasons Hotel Hong Kong

Employment History

  • Four Seasons Hotel Hong Kong


  • France


  • Brevet Technique des Métiers (BTM); Mention Complémentaire Chocolatier – Confiseur (MC); CAP Pâtissier – Glacier – Chocolatier – Confiseur (CAP)

Languages Spoken

  • French                        

Nicolas Lambert is the award winning Executive Pastry Chef at Four Seasons Hotel Lion Palace St. Petersburg, having joined the team of Executive Chef Matteo Guida in 2018 from Four Seasons Hotel Hong Kong, where he was Pastry Chef at the two Michelin-starred Caprice.  

Chef Lambert’s style is authentic and easy to recognise: there is always an abundance of chocolate coupled with vivid local tastes such as chestnut, or apple with blueberry. “I love working with seasonal ingredients. Also, I use only three or four textures and maximum three tastes in one creation. My desserts might seem complex but, in fact, they are very simple,” he says.

Lambert got his passion for pastry arts from his parents. At the age of two, he started learning at the family bakery in northeastern France. His mother and his father still bake croissants there every morning. Later, Lambert got his degree as a chocolatier and worked throughout France, from Epinal to Cannes, during which time he won 1st prize adult category in 6ème Festival National des Croquembouches, France and 1st prize chocolate display in 13 ème Trophée Pascal Caffet, France. By the time he moved to Hong Kong, he already had 10 years of experience working at hotels and patisseries. Caprice restaurant, which at that moment had already been featured in the Asia’s 50 Best Restaurants list, became the first restaurant in Lambert’s career. Just one year later he was awarded as the Best Pastry Chef in Hong Kong and Macau (Tatler Awards 2016, and again in 2018). In 2018, after celebration of his 30th birthday, Nicolas became Asia’s Best Pastry Chef according to The World’s 50 Best Restaurants.