A California chef has admitted to the murder of his wife and, even more gruesomely, to disposing of the body in an appropriate fashion: by slow-cooking her for four days.
That’s what a jury is hearing in the Southern California trial of David Viens, who is accused of killing his 39-year-old wife Dawn on October 18, 2009. Investigators were never able to find her body, and new audiotapes being played for the court shed light on the reason why they may never be able to.
According to NBC Los Angeles, the 49-year-old chef at the former Thyme Contemporary Café in Lomita, Calif., reportedly confessed to two detectives in March 2011, detailing how he allegedly used his kitchen skills to butcher his wife’s body. He then allegedly put the 105-pound woman’s remains in a metal drum, added water, and turned…
View original post 258 more words