Domestic Gothic met the restaurant world when a chef killed his wife, then used professional skills to dispose of her body.
"I just slowly cooked it and I ended up cooking her for four days," Viens could be heard saying on the recording...
[H]e stuffed his wife's body in a 208-litre drum of boiling water and kept it submerged with weights. He said he mixed what remained after four days with other waste, dumping some of it in a grease pit at his restaurant in Lomita, and putting the rest in the trash.
But there's always something left, isn't there?
[T]he only significant thing left was his wife's skull, which he stashed in his mother's attic at her home in Torrance.
Interesting Oedipal touch there.
And listen to the quiet, scary explanation which ends this AP Gothic:
[S]heriff's Sgt. Richard Garcia asked Viens what happened on Oct. 18, 2009, the night his wife disappeared.
"For some reason I just got violent," he said.
(photo by Joelk75)