Marcell Davidsen Succeeds Joel Viehland as Executive Chef of Community Table in Washington, CT

Amy Kundrat

Photo c/o Community Table

Marcell Davidsen will succeed Joel Viehland as Executive Chef of Community Table in Washington, CT beginning May 15. The restaurant shared the news of Davidsen's appointment in an announcement released this evening. A native of Denmark whose style is infused with Nordic infuences and exquisite plating, Davidsen was the restaurant's fomer sous chef under Viehland. Community Table's mission – celebrating modern cuisine informed by local farms and purveyors – will remain the overarching framework under Chef's Davidsen's leadership:

From Community Table:

Marcell Davidsen succeeds Joel Viehland as Executive Chef of Community Table After five remarkable years, and much national recognition including a nomination for best new restaurant in America by the James Beard Foundation and best chef nominations by Food and Wine Magazine and James Beard, Joel Viehland passes the reins to his former Sous Chef Marcell Davidsen.

Marcell, a native of Denmark, has spent time recently in the Michelin star kitchen of Chef Ronny Emborg at Marchal in Copenhagen. Additionally, Marcel has had roles of Sous Chef and Chef de Partie at restaurants including Heirloom and Bespoke of New Haven, Leventis in Greece, as well as Elvira Madigan in Denmark.

Marcell held the position of Sous Chef at Community Table from January 2013 until June 2014 where he collaborated with Joel in executing many of the fabulous dishes that we’ve all enjoyed.

Marcell gained his formal training at HRS Copenhagen, Denmark.

Please join us in both thanking Joel Viehland for five incredible years at Community Table and in welcoming Marcell Davidsen back where he will utilize his incredible training to create modern dishes that celebrate the natural and local ingredients of our beloved Connecticut and its local environs. The leadership in the kitchen will change but the mission of Community Table to celebrate the local farms and purveyors of our area continues.



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