The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1477138
It's sharing unique culinary delicacies with his guests that drives him, whether it's seafood flown in fresh from Hawaii, certified A-5 Miyazaky Kobe beef, Santa Barbara sea urchin, caviar from all over the world, or Viviani's own Italian backyard-grown Cherry San Marzano tomatoes (the only San Marzano's grown in the U.S.). "I have access to this incredibly unique food," he explains. "We are able to fly in food from all over the world." e list of rare and highest quality ingredients is always changing and always paired with spirits of matched grandeur. "I have a passion for wine and bourbons," he says. A statement that's more than apparent from his cellar containing over 4,000 bottles. He recently hosted an event for 22 guests and opened 60 bottles from his personal collection of the unparalleled Pappy Van Winkle whiskey. "Here, we spare no expense," says Viviani, "we open 50-year-old whiskey at $100,000 per bottle. We drop seafood by helicopter in the front yard." While long is the list of his accomplishments, from the multitude of restaurants and businesses, to his cookbook, to the TV appearances, Viviani is also a man of balance and perspective. When asked what among his many successes he is most proud of, without hesitation he said, "On my 10-year anniversary of moving to the U.S., my son was born. at was my greatest achievement." Always working on something new, his latest project, "Jars by Fabio Viviani," promises to be a culinary treat worth celebrating. "We are reinventing the dessert business in the United States. We are taking the top 100 desserts in the United States and packaging them and they are absolutely gorgeous. Everything is built in house and delivered." ey are flavor profiles we all know: cheesecake, apple pie, bananas foster, to name a few. Only now he's prepared them in complete, single serving treats. "Every bite of the jar is the whole cake," he relates in genuine excitement. While his many businesses are wildly different, Viviani's formula remains quite simple. "Business is a combination of wealth, health, and happiness," he says. "I always try to be sure I will get two out of those three in a business before I embrace it." ankfully for us, Viviani continues to find these three elements, and his projects continue to find their way to our table. VUE ON | DINING VUENJ.COM 75