Chef Thomas Lents of Sixteen - Biography

Chicago, IL

September 2016

A Michigan native, Thomas Lents holds an advanced placement culinary art degree from the New England Culinary Institute. Lents began his career as executive sous chef of Chicago’s four-star restaurant Everest, under the direction of Chefs Jean Joho and Thierry Tritsch. After a five-year tenure, he chose to broaden his perspective by moving to Dublin, Ireland, where he worked as a sous chef in charge of the wild game and seafood departments at the two Michelin star Thornton Restaurant inside the Fitzwilliam Hotel. During his time abroad, Lents took advantage of his proximity to England and staged in several acclaimed kitchens, including Waterside Inn in Bray and Belmond Le Manoir aux Quat’Saisonsn in Great Milton.

 

Back stateside in 2007, Lents accepted a position at three Michelin star Joël Robuchon at The Mansion inside Las Vegas’ MGM Grand, where he quickly rose to executive sous chef. In 2008, he moved o San Francisco to take the chef de cuisine position at Quince, before Chef Robuchon offered him the opportunity to be the first American to serve as chef de cuisine of his namesake restaurant.

 

In 2012, Lents was appointed executive chef of Sixteen. In his new position at the acclaimed restaurant on the 16th floor of Trump International Hotel & Tower Chicago, Lents presents an intricate and innovative menu, marrying the details and qualities of traditional fine dining with his own progressive style.