David Viana
Current Residency: Asbury Park, NJ
Occupation: Executive Chef/Partner, Heirloom Kitchen
Growing up with Portuguese parents, David Viana fostered a love of food at an early age and remembers helping his family in the kitchen cook for his relatives that would come over every Sunday. After attending the Institute of Culinary Education, and working for Bobby Flay, Anthony Bucco, and Michael White, Chef David sharpened his skills in world-class kitchens including Eleven Madison Park and Two Star Michelin restaurant Villa Joya in Portugal. He received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.”Read More
Current Residency: Asbury Park, NJ
Occupation: Executive Chef/Partner, Heirloom Kitchen
Growing up with Portuguese parents, David Viana fostered a love of food at an early age and remembers helping his family in the kitchen cook for his relatives that would come over every Sunday. After attending the Institute of Culinary Education, and working for Bobby Flay, Anthony Bucco, and Michael White, Chef David sharpened his skills in world-class kitchens including Eleven Madison Park and Two Star Michelin restaurant Villa Joya in Portugal. He received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.” At Heirloom Kitchen, David continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of the restaurants opening. He was also nominated in 2018 for a James Beard Award—Best Chef in the Mid-Atlantic. When David is not at work, he spends his time with his young son Cole.
