Chef who slow cooked wife’s body found guilty

Chef who slow cooked wife’s body found guilty

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

David Viens, the Chef who admitted to slow-cooking his wife’s body had been found guilty.

Viens was on trial for the gruesome crime that occurred in 2009.

Viens, the chef-owner of the Thyme Contemporary Cafe in Lomita, Southern California was officially considered a suspect in Dawn Vien’s murder in March, 2011.

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When he heard he was a suspect, he tried to kill himself by jumping off an 80 foot cliff and ended up in the hospital due to injuries he sustained in the failed suicide attempt.

Authorities visited him in the hospital and he said that his wife’s death was an accident.

He claimed that they had an argument and that he put duct tape on her mouth and locked her in a closet.

He said when he check on her a few hours later, she was dead.

He decided to cover up the death because he said he panicked and decided to dispose of  his wife’s body.

He told a gruesome story of how he 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” and then mixed his wife’s body with other restaurant waste and disposed of it by pouring the mixture into the restaurant’s grease pit.

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

He also claims that he hid her jawbone and skull in his mother’s home, although police could not find any evidence of the skull and jawbone when they searched his mother’s home.

The entire account of what Vien’s said was captured on tape, while he was interviewed at the hospital, and the tape was played for the jury.

Viens, who attended the trial in a wheelchair, was convicted of second degree murder and showed no emotion when the verdict was read.

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• Chef Admits to Slow-Cooking Wife’s Body After Killing Her

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