Chef admits to slow cooking his wife’s body

Chef Admits to slow cooking his wife’s body

Dawn Viens (deceased) and David Viens (photo: NBC Miami)

It sounds like it is something out of a horror movie but it’s not. David Viens, 49,  a chef admits to slow cooking his wife’s body.

Viens is currently on trial for the 2009 murder of his wife, Dawn Viens and he claims that his wife’s death was an accident.

Viens, the chef-owner of the Thyme Contemporary Cafe in Lomita, Southern California claims that he had an argument with his wife and became violent so he duct taped her mouth and put her in a closet in their home.

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A few hours later, he went to check on her and she was dead.

The chef did not call police to report what had happened but instead decided to dispose of his wife’s body because he panicked.

The jury heard the gruesome details from tapes that were played in court.

After Viens heard that he was a suspect in his wife’s murder, back in March, 2011, he tried to kill himself by jumping off an 80 foot cliff.

Interviews were conducted by police in his hospital room and it is those tapes that were played for what wtlx.com reports was a stunned jury.

In the recording, Viens said that he put weights and other objects on his dead wife’s body to weigh her down and he then cooked her for 4 days!

He went on to say that he let her cool and “strained it out”.

The Los Angeles Times reports that David Viens mixed his wife’s body with other restaurant waste and then poured the mixture into the restaurant’s grease pit.

The remainder of the remains was placed into garbage bags and discarded.

He said that he hid her jawbone and skull in his mother’s home however, according to wltx, police could not find any evidence of the skull and jawbone when they searched his mother’s home.

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