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Four Seasons Hotel Westlake Village, California

  • Two Dole Drive, Westlake Village, California, 91362, U.S.A.

Paulette Lambert

Director of Nutrition, California Health & Longevity Institute
“Like most of the population, our guests know what is bad for them, but they don’t know what to eat instead.”


Four Seasons Tenure

  • Since 2006
  • First Four Seasons Assignment: Current

Employment History

  • Private practice; Tarzana Medical Centre, Tarzana, California


  • Lake Chautauqua, New York, USA


  • Accredited as a Registered Dietitian (RD) and Certified Diabetic Educator (CDE); Residency, Presbyterian Hospital of Dallas, Texas, USA; Bachelor of Science, Nutrition, California State University at Northridge, USA

Languages Spoken

  • English

Guests of Four Seasons Hotel Westlake Village, California, be forewarned: The recipes Paulette Lambert, demonstrates in the Wellness Kitchen are nothing if not nutritious – except, perhaps, on par with restaurant cuisine. As nutrition director of the California Health & Longevity Institute, Lambert instructs guests on improving their diets by custom designing healthy regimens and then revealing how easy they are to embrace. With the daily bombardment of nutritional information from the media showing no sign of easing, her straightforward presentations are like calm amid a storm.

“The key is understanding that small changes to your diet can make a huge difference,” says Lambert, a Registered Dietitian and Certified Diabetic Educator who tosses around nutritional advice like pine nuts onto roasted green beans – which is one of the dishes she demonstrates in the Wellness Kitchen. “If you’re dining out, simply asking for salad dressing on the side can save 400 calories.”

Lambert’s passion dates from her mother’s kitchen, where, even as a three-year-old, she lent a hand. She applied to study pastry at The Culinary Institute of America before settling on a nutrition and food science degree. Following her residency, she joined a hospital but quickly jumped to private practice – the first Registered Dietitian in California to do so. “I was busy from day one,” she says. “The focus on diet and nutrition just boomed in the late 1970s and ’80s.”

Now at the Institute, Lambert says dietitians distinguish themselves from physicians by providing practical dietary application to medicine that clients can grasp. For guests at Westlake Village, whose generally fast-paced lifestyles include much dining out, the knowledge can be a lifesaver. Isn’t good nutrition just common sense? “It’s not,” she says, adding that it’s one thing to contemplate healthy eating, but another to practise it. “Fully half of those who have a ‘food experience’ in our Wellness Kitchen change their eating habits.”

Given the growth of diet-related conditions, particularly type 2 diabetes, you can bet that Lambert and her staff keep busy. She’s no less engaged off site, filling downtime with equestrian pursuits. Yet riding isn’t necessarily the key to her trim physique: “Only 20% of weight loss comes from fitness,” she says. “The rest is how you eat.”