Townsend Wentz
Chef Townsend Wentz is well-versed in French technique, Spanish influences, and Italian specialties. An alum of Philadelphia’s famed The Fountain at the Four Seasons and Lacroix at The Rittenhouse, Wentz more recently has worked with London-based Chef Yvonnick Lalle in both New York City and Connecticut. Under Wentz’s watch McCrossen’s Tavern in Philadelphia has undergone a slow-cooked metamorphosis with an acclaimed and progressive wine and beer program, and a world-spanning menu. Wentz holds degrees in chemistry, biology and psychology. www.mccrossens.com
