Heirloom Kitchen is now offering supper club dinners each weekend. We offer chef’s table seating around our kitchen island where guests can watch Chef Viana and his team prepare and artfully present their dishes. Chef Viana’s menu, changing with the seasons, and often weekly, features modern, playful takes on American classics. Reservations and walk-ins welcome.
We offer a variety of recreational hands-on cooking classes. Examples include pasta-making, healthy cooking, ethnic cooking, basic skills, making the most of the season’s fresh produce, to digging into a four-course meal you’ve made yourself (with a little help from our prestigious chefs, local butcheries, fisheries, and farms).
Heirloom Kitchen seeks out artisanal items from around the globe to carry in its boutiques. With a keen eye for both form and function, we stock our shelves with our favorite kitchen tools & tabletop pieces.
Whether it be learning how to make pasta from scratch, picking up an unusual gift for a loved one, enjoying a hands on cooking class or a one of a kind dinner experience on Friday’s date night, Heirloom Kitchen offers a culinary center for all the foodies out there.
We are inspired by heirloom products, creative culinary discoveries, and the celebration of food!
Both owner and operator, Neilly manages all things Heirloom Kitchen—cooking school, restaurant, and retail. Neilly has worked in small, independent restaurants in Philadelphia such as Honey’s and Sabrina’s as well as in more corporate establishments for restaurateurs such as Stephen Starr, Laurent Tourondel, David Suarez and Marcus Samuelsson. Prior to opening Heirloom Kitchen with her mother, Judy Rosenblum, Neilly embarked on an eight year detour as an artist rep at the esteemed global management agency Streeters in New York City. Recently, Neilly staged at Moxie Bread Co in Louisville, Colorado where she elevated her baking skills and developed a serious passion for naturally leavened breads. Neilly bakes Heirloom’s sourdough bread in-house daily.
After cooking with world-class chefs, including Bobby Flay, Anthony Bucco, and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.” Most recently, Chef Viana served as Executive Chef at the acclaimed Barrio Costero in Asbury Park.
Jason Robinson, owner and operator of Waveman Studio, manages Heirloom Kitchen’s design identity.
Robinson cut his teeth in New York where he worked for Scholastic Inc. designing book covers, posters, and a variety of teaching resources. During this time, Jason also designed playbills, band posters, and logos on the side. In 2012, Robinson started his own independent design studio, incorporating a passion for illustration and comics into his portfolio of services.
View out more of his work at wavemanstudio.com
Chef Jon Boot spearheads the pastry program and conceptualizes Heirloom’s desserts. Chef Boot has worked in some of the state’s most esteemed restaurants, including The Ryland Inn, Elements, and The Bernards Inn.
Roger Garcia, Cook and Kitchen Manager, serves as Chef Viana’s second during both restaurant service and cooking classes. A graduate of New York’s Institute of Culinary Education, Garcia has spent the last three years honing his chops working with Michelin star chef, Eduardo Pardo, in La Coruña, Spain.
Resident mixologist Cody Banks takes a culinary approach to Heirloom’s beverage program. Utilizing the freshest of ingredients, he creates whimsical mocktails infused with seasonal, dynamic, and unexpected flavor profiles. Cody’s work history includes celebrated beverage programs such as Ama Ristorante in Sea Bright and Barrio Costero in Asbury Park.
—Food & Wine Magazine, 2015