Chef Townsend Wentz moved to Philadelphia after graduating with degrees in Chemistry and Biology from Rutgers. Townsend had the opportunity to work at The Fountain at the Four Seasons under Chef Jean Marie Lacroix, cooking his way through college. Staying for six years, he followed Chef Lacroix in opening his eponymous restaurant at The Rittenhouse.  Having spent nearly ten years under Chef Lacroix, Townsend then took his first position as Chef at Twenty21. Developing his own style over the next three years, he then departed in '08 for New York City to work for the London-based international MARC group.  Townsend worked at A Voce, NYC before becoming opening Chef at Morello Bistro, earning a "Very Good" in the NY Times. He returning to Philadelphia, 'Townsend' is now the culmination of that journey, opening April, 2014.