Just like most squads, each member of The Metropolitan Culinary Team has a specialized position in the kitchen, but there is a lot of collaboration that happens with a well-seasoned crew. Jed Banta, Chris Durfee, Justin Shifflett, and Chad Horton, who have worked together at Metropolitan for the past eight months, comprise the Team. “On any given night, you can see The Culinary Team working the front line, preparing and overseeing all of our menu items,” says Metropolitan owner, Karen Olson.

Jed Banta
Jed had a lot of time to read growing up. He lived in Western Utah on the most isolated wildlife refuge in the US. Even with the migrating waterfowl, it was “Very quiet,” says Jed, “I read a lot. I still read everything-voraciously.” One night a week, Jed and his sister would find themselves in the kitchen preparing dinner—Mom’s orders. That was the beginning of Jed’s self-taught cooking career.

Years later, Jed was halfway through an archeology degree when he realized he would be much happier in a kitchen. He started cooking with all natural and organic foods at a Salt Lake Wild Oats before getting hired at Metropolitan a year and a half ago. Working side by side with former Metropolitan chef, Todd Mark Miller, Jed practiced the intricacies of fine dining mastery.

Jed is interested in molecular gastronomy and appreciates the way it makes people change their food paradigm. Jed looks forward to “shaking things up” and working with his Culinary Team to continue to find new directions in cooking.

Chris Durfee
Born and raised in the Salt Lake area, Durfee knows his clientele. His culinary education comes from working alongside some of Salt Lake’s best chefs and cooking in exciting local venues.

Originally lured into the idea of cooking to earn a season ski pass, Durfee managed Snowbird’s Keyhole Junction kitchen for years. He made a high-altitude change to sous chef at The Canyons Lookout Cabin, a gourmet ski-in spot located at 9,000 feet. During the summers, Durfee was a chef for Diamond Creation, a catering company for big name bands and sports teams visiting Salt Lake.

Throughout his resort tenure, Durfee learned from Sabastian Lizarzaburu and Todd Mark Miller, with whom he reunited in Metropolitan’s kitchen. Durfee has been an integral part of Metropolitan’s kitchen staff for almost a year and sees the Culinary Team concept as a great opportunity for a collaborative creative effort.

Chad Horton
Traditionally trained at the Culinary Institute of America, as well as in two grandmas’ kitchens, Pastry Chef Chad Horton has a sound philosophy about baking. He believes in making simple things from quality products. "I'd rather give someone a good Snickerdoodle than something fancy that isn't delicious and well made," says Chad.

A native of Cincinnati, Ohio, Chad moved west after graduating from The Culinary Institute of America in Hyde Park, New York. He accepted a job in Las Vegas, working the pastry line at Le Cirque and Circo. Chad’s experience also includes a 2004 stint as Pastry Chef at Bradley Ogden, during which time the restaurant garnered the prestigious James Beard Award for Best Restaurant. He attributes his focus and creativity to his experience in high volume Las Vegas restaurants. Seeking a healthier lifestyle and a climate with changing seasons, Chad made the move to Salt Lake City where he strives to “work, learn, live.”

In Chad’s continuing quest for new experiences and knowledge, he complements Metropolitan’s Culinary Team in the position of Pastry Chef. Wise diners are hereby given notice to save room for Chad’s delectable creations.

Justin Shifflett
Due to his dad’s job in the Air Force, Justin was born in Denver, lived in Germany for three years then grew up in Layton, Utah. Justin’s mom likes to tell him his career as a chef began with his childhood cookset. Justin begs to differ, hopes he never had a cookset and gives his father credit for his embrace of a culinary profession. Justin’s grandfather encouraged him to go to culinary school after seeing his grandson’s passion for cooking at Staja, a restaurant that saw great success before and during the 2002 Winter Olympics. After a stint cooking at a retirement home in Sandy, Justin agreed.

He was off to the Atlantic Culinary Academy in Dover, New Hampshire, where he took initiative to get as much out of school as possible. He entered the Ice Carving Club and catered local events. His post-grad internship took him to the Red Mountain Spa in St. George, Utah. While he appreciated the healthy menus, it wasn’t quite the atmosphere he was looking for and Justin sought a new restaurant to finish his internship. Metropolitan took him in and about a year ago he began working with his current Culinary Team members. Thriving on the creative synergy in the kitchen, Justin is very happy with the path that brought him to Metropolitan.