Townsend H. Wentz, lll Growing up in Riverton, New Jersey, Townsend spent his youth tending the family’s extensive garden. In the family kitchen, he was exposed to his mother’s interpretations of French cuisine, often helping with preparation. These formative experiences helped in developing an early passion for cooking. While at Rutgers University, Chef Wentz worked at various restaurants in many capacities. The lure of the kitchen was undeniable. Graduating with two Bachelor degrees in Chemistry and Biology in 1996, he had an opportunity to stagier at the Fountain Restaurant in Philadelphia’s Four Seasons Hotel with Chef Jean-Marie Lacroix. This pivotal experience led him to change his course, and pursue his passion. Securing a job on the line, he spent six years under the watchful eyes of Chef Lacroix and Chef Martin Hamann, honing his skills as Saucier for two of those years. When Chef Lacroix sought to open Lacroix at the Rittenhouse, his signature restaurant, he brought Chef Wentz on board as his Executive Sous Chef. In its first year, Lacroix at the Rittenhouse was named Esquire Magazine’s Best New Restaurant of 2003. During his two and a half year tenure at the Rittnehouse Hotel, Chef Wentz developed his skill in running a five-diamond hotel kitchen, business management, and creating innovative cuisine. In April, 2005, the opportunity to join Twenty21 as Executive Chef was a natural fit. At Twenty21, Chef Wentz offers a chance to experience his unique cuisine and an opportunity to feel his relentless drive in achieving excellence. |