Just like most squads, each member of the Metropolitan Culinary Collective contributes to the success of the team. Chef Justin Shifflett leads Metropolitan's kitchen. Watch the Culinary Team in action via our open kitchen or ask for the Chef's Table for a close up experience.

Back row: David Rodriguez, Chef Shifflet, Luke Henderson Front row: Jon Norgren, Andrea Hernandez, Sous Chef Christian Kubak

Chef Justin Shifflett
As a result of his dad’s job in the Air Force, Justin has traveled around the world. He was born in Denver, lived in Germany, then moved to 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 during the 2002 Winter Olympic Games. 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 in all his course work. 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, he realized he was looking for a more challenging opportunity to break in his culinary chops. It was then, Justin sought out Metropolitan to finish his internship. He enjoys the creative latitude he has at Metropolitan and thrives on the synergy of The Culinary Team.