Chef David Viviano
A seasoned culinarian with more than 20 years’ experience that spans independent fine dining restaurants and luxury hotels, David Viviano has been appointed Executive Chef at Eau Palm Beach Resort & Spa. Chef Viviano will oversee all culinary operations of the resort including fine dining room Angle, alfresco eatery Breeze Ocean Kitchen, Temple Orange Mediterranean Bistro, Stir Bar & Lounge, in-room dining and social events.
“The breadth of David’s expertise made him a natural fit as we continue to further evolve our dining experiences to anticipate the changing desires of our guests,” said Cindy Racco, general manager of Eau Palm Beach Resort & Spa. “His knowledge, passion for people and the art of culinary are a perfect combination for the deeply personal standards of excellence that drives all of us at Eau Palm Beach.”
Most recently, Chef Viviano served as executive chef at Montage Kapalua Bay in Maui. There, he led a team of more than 40 associates, managing all culinary operations across the luxury resort including menu creation and kitchen operations for signature restaurant Cane & Canoe. During his tenure, the oceanfront property was awarded the Forbes Five-Star designation and Cane & Canoe, the Forbes Four-Star designation for two years running.
Previous to that, Chef Viviano held the unique title of CheF&B at the St. Regis Aspen Resort & Spa, where he oversaw all culinary operations and a team of more than 70 professionals. His shrewd management of the multi-million dollar budget resulted in the second highest food and beverage profit margin in the resort’s history. He also designed and implemented a successful sustainability program, composting 6,000 pounds per week, the largest in the area. Additionally, Viviano drove the re-conception of the resort’s three-meal-a-day restaurant to traditional Italian, acted as host chef of the renowned Food & Wine Classic in Aspen and took home the gold in 2014 as the winner of the Aspen Mac & Cheese Festival.
Throughout his career, Chef Viviano served in various hotels within the Westin Hotels & Resorts portfolio including the Westin Phoenix Downtown and the Westin Book Cadillac, as well as positions at the St. Regis Princeville and the Ritz-Carlton Dearborn. He also holds experience in high-end restaurants, having worked in the kitchen of San Francisco’s critically acclaimed Jardinière.
Chef Viviano’s journey to the culinary world came through an unconventional route, as he holds a Bachelor of Arts degree in journalism from Miami University, in Oxford, Ohio. He is passionate about writing and after realizing his true calling was to be a Chef, he expertly melded his two skills together through penning culinary-focused stories in a multitude of lifestyle publications. He also has a passion for teaching and was once named Mentor of the Year by Dearborn High School in his native Michigan. In his downtime he enjoys cooking at home, surfing and traveling with his wife Christina and sons, Dean & Leo.