Chef Dennis C. Vieira has worked in some of the most innovative kitchens in America and abroad. First generation Portuguese with Azorean roots, his love of international cuisine and fresh local ingredients has made his career a study in avant-garde approach to flavors.

Chef Dennis was awarded his degree from New York’s Culinary Institute of America in 2000. Following his graduation, Vieira moved to Montignoso, Italy to study Mediterranean cooking at the Il Bottaccio Restaurant. Here he learned the Italian culinary traditions such as preparing home-made pasta and working with fresh seafood.

Chef Dennis’ next stop was Martha’s Vineyard’s Balance Restaurant. Catering to U.S. celebrities at the island hot spot, Vieira developed a knack for American cuisine and an eagerness to learn more. Following his tenure at Balance, Vieira moved on to Boston’s Clio Restaurant working under the tutelage of award winning Executive Chef Kenneth Orringer, an experience that included creating a 10 course tasting menu at the James Beard House.

Though Vieira, a Massachusetts native, loved Boston, he couldn't resist his wanderlust and in February 2005 packed up and moved to Paris where he worked at the Helene Darroze restaurant to learn the cuisine of South West France.

A year later, full of fine wine and good French bread, Vieira decided to return to the States. On a visit to Montpelier, Vermont, Vieira became enamored with the outdoors and discovered his enthusiasm for fishing and bow hunting. Combined with his passion for fresh seasonal ingredients grown by local farmers, Vermont lured Vieira to stay.

In July 2009 he took over as head chef for the Red Clover Inn near Killington, Central Vermont’s newest home away from home. With 14 rooms on 14 secluded acres, this hidden gem sits at the base of Mt. Pico. Just minutes away from great skiing, hiking, biking and fishing, Red Clover offers guests a charming retreat amid all the outdoor adventures available in the Green Mountain State.

In October 2011, Chef Dennis was featured in Wine Enthusiast Magazine.