The Metropolitan Club's Executive Chef Todd Winer had an unlikely beginning – growing up in a family with a vegetable phobic, meat and potato-loving father but with the drastic contrast between his diet at home and a part-time job in the kitchen of an Italian bistro. He learned to appreciate and love the flavors, aromas and tastes that would be created in this small restaurant’s kitchen. He decided to study at the New England Culinary Institute. After graduation his real culinary training came when he took positions with renowned chefs including Charlie Palmer, Bobby Flay, Nancy Oakes and Todd English.

At The Metropolitan Club, Winer believes that “Some of my best ideas have come from my constant search for something new that will complete the puzzle. I search for old cookbooks; I draw inspiration from artwork and replicate the innovation of the design. I always knew I was artistic but it wasn’t until I tried food as my medium that I knew I found my niche.”