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» Executive Chef - Thomas Lents
» Executive Pastry Chef - Patrick Fahy

Executive Chef - Thomas Lents:

Thomas Lents was appointed executive chef of Sixteen in January 2012, after working in the world's most celebrated fine-dining establishments. In his new position at the acclaimed restaurant on the 16th floor of Trump International Hotel & Tower Chicago, Chef Lents presents innovative menu programming that marries the details and qualities of traditional fine dining with his own modern style and culinary perspective.

Chef 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 culinary perspective by moving to Dublin, Ireland, where he worked as a sous chef in charge of the wild game and seafood departments at the Michelin two star-rated Thornton Restaurant inside the Fitzwilliam Hotel. During his time abroad, Chef Lents took advantage of his proximity to England and staged in several acclaimed kitchens, including the Michelin three star-rated Waterside Inn in Bray and Le Manoir Aux Quatres Saisons in Great Milton.

Upon returning to the United States in 2007, Thomas accepted a position at the Michelin three star-rated, five-diamond Joel Rubochon at The Mansion inside Las Vegas' MGM Grand, where he was quickly promoted from sous chef of the meat and fish stations to executive sous chef. In 2008, he moved north to San Francisco to take the chef de cuisine position at the Michelin-rated Quince Restaurant, before Chef Robuchon reached out and offered him the opportunity to be the first American to serve as chef de cuisine of his namesake restaurant - a position Lents graciously accepted.

A Michigan native, Lents holds an advanced placement culinary art degree from the New England Culinary Institute, where he studied under founding Chef Michel LeBorgne, as well as a B.A. in philosophy from Wabash College in Indiana.

Executive Pastry Chef - Patrick Fahy:

With tenures spanning the globe – from Italy to California – Executive Pastry Chef Patrick Fahy brings experience presenting exquisite pastries at some of the world’s most reputable dining establishments to his position at Trump International Hotel & Tower Chicago.

Prior to joining Executive Chef Thomas Lents and the Sixteen team at Trump Chicago, he served as executive pastry chef for the Sofitel Chicago Water Tower, where he oversaw all aspects of the hotel’s pastry operations, including its contemporary French restaurant Café des Architectes, and received national recognition as a nominee in Food & Wine’s “People’s Choice Best New Pastry Chef” awards. From 2009 to 2011, he was pastry chef for renowned Chicago institutions Blackbird, Avec, and Publican. During his time working in the acclaimed kitchens, his work earned him several high-profile culinary accolades, which included a James Beard Foundation Award nomination in the Outstanding Pastry Chef category (2011), Jean Banchet’s “Celebrity Pastry Chef” Award (2011), and “Pastry Chef of the Year” by the Chicago Tribune (2010). Chef Fahy has also held several other positions in the Midwest and on the West Coast, specifically as chef de partie at The French Laundry (Yountville, CA), pastry cook at the Ritz Carlton Hotel (Chicago, IL), baker at Bittersweet Bakery and Lutz Pastry Shop (Chicago, IL), cake decorator at La Brioche Bakery (Madison, WI) and pastry cook at Restaurant San Vito (Montelupo, Italy).

With deep roots in the culinary community, Chef Fahy has participated in prestigious culinary events and festivals worldwide. He judged both the Cacao Barry L’art du Chocolatier Challenge in 2012 and the inaugural Chicago Restaurant Pastry Competition in 2011. He holds various degrees from renowned institutions, namely a one-year certificate in the culinary arts from Apicius in Florence, Italy, a certificate from the French Pastry School in Chicago, Illinois, a sugar course certificate from the Notter Pastry School in Orlando, Florida, and a chocolate course certificate from Valrhona in Tain L’Hermitage, France. Chef Fahy has also spent time on the other side of the classroom, passing along his worldly knowledge and expertise by teaching plated dessert demonstrations at Barry Callebaut Chocolate Academy (Chicago, IL) from 2010 to 2012.

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