A 16-year-old student in Pennsylvania is balancing the demands of high school with the responsibilities of running two restaurants.
The West York site marks the second venture for the young entrepreneur, following the launch of his first restaurant, Driftwood at the Lake, which opened more than a year ago in the Lake Meade community of Adams County. Both locations are part of a family business developed alongside his father, Kris Klein. The pair sought to expand their reach beyond Lake Meade, eventually selecting the West York space after considering several other potential locations in the region.
Culinary Roots and Business Development
Klein’s interest in the culinary arts began at home, fostered by time spent cooking with his mother, Stacey. What started with preparing pasta sauces evolved into a broader passion for creating diverse dishes, ranging from traditional fettuccine Alfredo to more experimental offerings. Among his creations is a unique grilled cheese pizza, a specialty item served at the Lake Meade location during the winter months.
The business model focuses on providing high-quality, reasonably priced meals for families. The menu features signature items such as The Driftwood Stack, a burger developed by Kris Klein that includes two smash patties, bacon, onion rings, and a proprietary secret sauce. According to the elder Klein, the restaurants have garnered positive feedback from the local community, with some patrons traveling from southern York County to visit the new West York location.
Managing Education and Future Ambitions
As a student at Commonwealth Charter Academy, Klein must navigate the challenges of managing two businesses while maintaining his academic commitments. While he remains actively involved in daily operations—frequently handling orders, cooking, and managing the register—the restaurants rely on additional staff to ensure consistent service during the school year. Klein acknowledges that his work schedule occasionally limits his social time, noting that his responsibilities sometimes conflict with leisure activities like playing video games with friends.
Currently, Kris Klein holds majority ownership of the restaurant group to facilitate the signing of legal documents, an arrangement that is expected to shift when his son turns 18. Looking ahead, the teenager plans to pursue formal culinary education after graduation and hopes to travel to countries such as Italy and Germany to further his understanding of global food traditions. Despite his current success, Klein remains focused on growth, with stated intentions to continue expanding the business in the future.
