Meet Kings Bowl Royalty: Director of Culinary Operations Richard Lambiase

 Welcome to our "Meet Kings Bowl Royalty!" blog series!

Meet Kings Director of Culinary Operations & Executive Chef Richard Lambiase!

At Kings, we believe the only way to deliver the highest quality service and a memorable experience is to pay attention to the details - and to employ staff members who are passionate about what they do. That's why every so often we like to throw a spotlight on the hard-working, supremely professional folks whose attention to detail (bordering on obsession) helped make Kings the acclaimed entertainment and dining destination it is today. Welcome to our "Meet Kings Bowl Royalty!" blog series!
Richard Lambiase is the Director of Culinary Operations & Executive Chef for Kings Bowl America. Born and raised in Winthrop, MA, Chef Lambiase’s culinary career has spanned 38 incredibly successful years. Richard started working at his Family’s Italian Bakery at a young age where he developed his love for food and guest service. Lambiase attended the Culinary Institute of America, upon graduation he remained at CIA for a one year fellowship to the esteemed Escoffier Restaurant. Upon returning to the Boston area, Richard landed at Anthony’s Pier 4 on Boston’s Waterfront as the Executive Sous Chef charged with day to day kitchen operations of one of the nation’s top ten restaurant’s for five consecutive years.  
Looking for an expanded challenge, Chef Lambiase moved to the Hilton Corporation taking on the role Executive Chef of the Boston location overseeing all dining room operations and events. Chef Lambiase then progressed to and excelled with the Back Bay Restaurant Group for the next 20 years, first as the Executive Chef of their Flagship venue Wonderland Park, a multi-faceted property featuring both casual and fine dining concepts. Chef Richard continued his successful career in a position where he oversaw two of the company’s recognized upscale casual dining concepts: Joe’s American Bar & Grill and Paparazzi. After many years Chef Lambiase moved on to the Atlantic Hospitality Group as Director of Culinary Arts and opened four exciting concepts for them: Seaglass Restaurant, Capri Trattoria, Blue Ocean Music Hall and Surfside 5 Bar & Grill.
Looking for a 'new challenge' 
After realizing that he needed a new challenge, Lambiase was hired at Kings Boston location.  Lambiase said that what drew him to Kings was that he felt that he liked the direction of the company, the great team spirit and the way everyone from the highest level executive to the newest server or bartender communicated and seemed to work together, all "pushing in the same direction and speaking the same language."  In his first six months, Richard was strictly involved in front of the house in order to learn the concept's unique culture and to understand the relationship between the culinary and the guest at Kings.  
"Is your mouth watering yet?"
Still Lambiase, couldn't wait to hit the heart of the house, energized by thought of working in Kings' clean, organized kitchens stocked with all fresh ingredients, scratch-made every day.  Kings kitchens were (and still are) culinary cathedrals in his eyes. From the made-in-house pizza dough featuring specifically Italian milled 00 flour, to the wontons and raviolis carefully stuffed and folded by hand, to the custom frenched and marinated bone-in chicken wings, to the freshly caught locally sourced seafood (is your mouth watering yet? I can go on if I need to...), Lambiase recognized that Kings was - to put it lightly - worlds away from your typical bowling alley fair. Today, Chef Richard's belief in using only high quality and fresh ingredients and a passion for food have produced a menu that has already received numerous accolades and awards. His motto is simple: “Find out what people want and like and exceed their expectations.” Today, each dish on the menu is carefully executed and prepared from scratch, down to the dressings and desserts. Chef Richard embraces the challenge of crafting award-winning, cravable and exciting dishes for the Kings Bowl America brand as it grows all over the country
"We like to say, the only thing that's frozen around here is the ice cream," Lambiase said. "And that's just because it tastes better that way."
'Perfect food, every day' 
With his high culinary standards and extensive kitchen experience, its no suprise that Richard is now Kings' Director of Culinary Operations and the Executive Chef for all Kings locations nationwide (Fun fact: Did you know that 85 percent of all upper-level executives at Kings were promoted from within? Looks like it might be time for a career change!). Lambiase now spends his time traveling all over the country to Kings locations, tirelessly testing and honing new recipes, developing great systems and working with vendors to ensure we have the freshest ingredients consistently across all of our locations throughout the country.
"Lambiase has candidates prepare meals with the fresh ingredients from the Kings kitchen."
Lambiase takes particular pride in his chef interviews and working with trainees, having candidates come in and prepare their own meals with the fresh ingredients from the Kings kitchen. He says that this helps him identify that spark of enthusiasm in candidates that he could see becoming the "next chefs." All this he does in service of providing the highest quality, tastiest meals for guests he can.
"The challenge is to serve perfect food, every day," said Lambiase. While nobody's perfect , Richard Lambiase represents an everyday striving for excellence and the never being statisfied with 'just-alright' that makes him a true King among Kings. Cheers to you, Richard!
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