After cooking with world-class chefs, including Bobby Flay, Anthony Bucco, and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana 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, Chef Viana continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of joining the team. In December 2017 Chef David Viana was invited to The James Beard House to cook a solo dinner titled “Heirloom Holiday”. Shortly after he was nominated for a James Beard Award for Best Chef in the Mid Atlantic in 2018. David is currently a contestant on Top Chef: Kentucky Season 16. When David is not at work he spends his time with his 3 year old son Cole taking him to the Jersey Shore and Chuck E Cheese!