Fresh and LocalAt Community table restaurant, our mission is to serve our community exciting and flavorful dishes, sustainably sourced and locally procured, in a vibrant and welcoming atmosphere.
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.
CTNow on Marcell Davidsen
There's a great introduction to our new Executive Chef Marcell Davidsen that you can read here in CTNow.