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Thomas Lents

Thomas Lents


Thomas Lents was appointed Executive Chef of Sixteen in January 2012. Since his arrival, Lents has been praised for presenting the most beautiful food in Chicago, pleasing diners with a personal culinary philosophy of sourcing the highest quality ingredients. Shortly after his arrival, Sixteen received a coveted star from the 2013 Michelin Guide and Forbes Travel Five-Stars designation. Lents then earned a second star for both 2014 & 2015 Michelin Guides and Five-Diamonds from AAA.

Born in Battle Creek Michigan, Lents found his way into kitchens at an early age and hasn’t left the stoves since. Continuing to cook while receiving a degree in philosophy from Wabash College, Lents strives to embody a sense of place and story into his meals and takes his role of teacher for the cooks in his kitchen to heart.

Chef Lents began his career at Chicago’s four-star restaurant, Everest. After a five-year tenure, he chose to broaden his culinary perspective in Ireland at the Michelin two star-rated Thornton Restaurant inside the Fitzwilliam Hotel.

In 2007, Thomas accepted a position at Joel Robuchon’s Michelin three-star, five-diamond restaurant, The Mansion in Las Vegas. In 2008, he moved to San Francisco & worked at Quince Restaurant, before Chef Robuchon reached out & offered an opportunity to be the first American to serve as chef de cuisine of his namesake restaurant - which Lents graciously accepted. Now back in the midwest, Lents continues to look at creating unique experiences at Sixteen.

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