Joel Viehland

El Encanto, the historic landmark perched in the hills of Santa Barbara's Riviera district, is delighted to announce the appointment of Chef Joel Viehland as Executive Chef. In his role, Viehland oversees all of the hotel's culinary experiences, including The Dining Room and Terrace with sweeping ocean views, the bar program, weekend brunch, in-room dining, and special events, bringing a fresh vision to one of Santa Barbara's most beloved destinations.

Viehland's menus celebrate the abundance of the Central Coast, sourcing from trusted local purveyors such as Stephanie Fish and Autonomy Farms. His philosophy emphasizes seasonality, preservation, and bold yet nourishing flavors, creating dishes that connect guests to the land and sea around them.

Guests can look forward to a menu that balances familiar favorites with inventive, seasonal offerings. Signature dishes like the Wagyu Burger with basil aioli, agro-dolce peppers, and provolone on brioche remain, alongside thoughtfully crafted seasonal dishes such as:

  • Anchovy Toast — salsa verde, tomato estratto
  • English Pea & Burrata Tartine — mint salsa verde
  • Caviar Tater Tot — crème fraîche
  • Santa Barbara Tilefish — dried fermented plum, currants
  • Santa Barbara Uni — valentine pomelo, sea trout roe
  • Diver Scallop — yuzu kosho, green coriander, habanada pepper

Menus will continue to rotate seasonally, ensuring that guests experience both the dishes they know and love, and new creations inspired by the freshest ingredients of the Central Coast.

A Chicago native raised in Milwaukee, Viehland studied at Johnson & Wales University before training with Tom Colicchio at Gramercy Tavern and Katy Sparks at Quilty's in New York. He later cooked in New Orleans with Donald Link, Emeril Lagasse, and Susan Spicer, and spent a formative period at René Redzepi's Noma in Copenhagen, where he refined techniques in fermentation, foraging, and flavor precision.

Viehland went on to national acclaim in Connecticut as founding chef of Community Table, where he earned three James Beard Award nominations and was named Best Small Town Chef by Cooking Light. He later opened The Pine Leaf Cafe and Swyft, before relocating to California in 2024 to lead the opening of Little Mountain in Montecito. He joined El Encanto in summer 2025, marking a new chapter in the hotel's storied culinary legacy.

With Chef Viehland at the helm, El Encanto continues to build its reputation as an iconic destination for inspired cuisine, timeless hospitality, and breathtaking views.

For more information and to book reservations, please visit www.elencanto.com.