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Chef David Viana’s name is synonymous with culinary excellence. The James Beard-nominated chef’s journey rests on a foundation of rigorous training under culinary luminaries like Bobby Flay, Anne Burrell and Michael White. These affiliations, along with his time at renowned establishments such as Eleven Madison Park and the two Michelin-starred Villa Joya in Portugal, instilled in him respect for tradition and hunger for innovation. 

During his tenure as Executive Chef at The Kitchen at Grove Station, his artistry earned the New Jersey gastropub three stars from The New York Times. This success launched a thriving career that reflects Chef Viana’s commitment to honoring his family’s Portuguese roots and celebrating the local ingredients of his native New Jersey. 

Today, Chef Viana is heralded for his own restaurant group. Heirloom Kitchen, Lita, and Judy’s & Harry’s at the St. Laurent Social Club all bear the imprint of his distinct culinary philosophy: reverence for seasonal ingredients; commitment to local and sustainable sourcing; and unwavering dedication to crafting visually stunning and deeply flavorful dishes. 

Beyond the plate, Chef Viana fosters a welcoming dining experience and an innovative approach to staffing, which sees employees rotate through kitchen and service positions in an effort to improve communication, appreciation and understanding across all functions within the restaurant team.