Popular 'Top Chef' contestant opening Pike Creek eatery

He's funny, oozes suave, flirty, Italian charm and he can cook. 

And he's opening a 140- to 160-seat restaurant later this year in Pike Creek.

Fabio Viviani, one of the most memorable contestants to appear on the Bravo TV series "Top Chef," now in its 15th season, is an owner of the coming-soon Chuck Lager's Tavern.

The rustic-style restaurant is scheduled to open by late summer or early fall in the new Linden Hill Station at the corner of Limestone and New Linden Hill roads. 

Linden Hill Station, a mixed development project  (across from Goldey-Beacom College), is currently under construction. It will feature restaurants, boutiques, residences and office space. 

Other restaurants seeking space at the site from Philadelphia-based MSC Retail which handles the leasing include Cafe Americana and 1000 Degrees Neapolitan Pizza, a brick oven pizzeria chain with locations in California, Maryland, Virginia and Texas.

"We are very pleased that we are making our culinary mark in a place like Delaware," Viviani said in an exclusive interview with The News Journal.

"I really look forward to being in the area. It will be my honor to be in the area."

Viviani, an Italian-born chef who grew up in Florence, came to national prominence in 2008 when he was a contestant on the fifth season of "Top Chef," a reality cooking competition series. 

He frequently charmed his fellow contestants and judges, including CNN star Anthony Bourdain, who enjoyed Viviani's dishes.

The Italian chef also gave "Top Chef" fans major chuckles with his funny one-liners and by sometimes mispronouncing words, such as calling a "burger" a "booger."

His gregarious nature earned him "Fan Favorite" status. Viviani also appeared on "Top Chef: All-Stars" in 2010 and on a "Life after Top Chef" special two years later.

But the 39-year-old is not just a reality TV show star, he is also a successful restaurateur.

Viviani, who has teamed with the DineAmic Group in Chicago on other establishments, operates 15 restaurants.

He has several properties in Chicago, as well as in San Diego; Cleveland; Los Angeles; Benton Harbor and Auburn Hills, Michigan; Tempe, Arizona; and Tyre, New York. He has written three cookbooks and stars in a few web series, including "Fabio's Kitchen" on YouTube.

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Viviani said his latest concept is the 4,800-square-foot Chuck Lager's Tavern – his first in Delaware – which will feature classic American food. The eatery is not yet listed on his website, fabioviviani.com

"We usually don't promote anything before it's about to open," Viviani said.

The restaurant is named for longtime family friend Chuck Lager, a business partner and investor. Another Chuck Lager eatery is being planned for Orlando, Florida, and should open around the same time as the Delaware location.

"We're planning to open many Chuck Lager locations," said Viviani, who has known Lager, an American businessman with East Coast ties, for at least 25 years.

He said Lager, who enjoys food, wine, travel, and adventure, was a friend of his grandfather. Lager often visited the family in Italy, and learned how to make pasta and lasagna in Viviani's family kitchen. 

The men reconnected when Viviani moved to the United States 12 years ago. The chef calls Lager, an "explorer and adventurer." "He's like Indiana Jones."

He said Lager is not a restaurateur but will have some input with design plans.

For instance, Viviani said Lager has a large collection of vintage motorcycles and wants to feature one over top of the restaurant's doorway. 

"Chuck Lager is the most interesting man in the world, but he's the real version," Viviani says, chuckling.

When Lager wanted to open his first restaurant, he asked for Viviani's help. They decided on Delaware because Viviani said market research and analysis from a management team showed that it was a desirable area.

"Delaware is one of the places that marketing suggested that we come first," he said.

Viviani was already familiar with Delaware because of consulting work. He has a hospitality client in the state – he declined to name the business – and in 2015, he appeared at the 30th annual Kennett Square, Pennsylvania, Mushroom Festival.

"People are nice out there. There's a lot of development and new money," Viviani said, adding "and I don't get killed with the rent."

The name of the Pike Creek restaurant and date of the opening has changed slightly since it was first announced last October.

Viviani said the 4500 Linden Hill Road restaurant will have burgers on the menu, but he anticipates offering some Italian-style dishes, such as pasta, and elevated versions of "classic American food." 

"Nachos, burgers, great pasta, pizza, the best chicken marsala, tacos," he said.  "I'm very comfortable and familiar with classic American food."

Viviani said the price point will be about $12 to $15 for lunch, and around $25 to $30 for dinner.

He said the opening has been delayed from the initial July date and he now expects to begin welcoming patrons in either August or September. 

Viviani, a Chicago resident, said he plans to visit the Delaware restaurant frequently.

Viviani said he will bring in a team of staffers from some of his other restaurants to train the Delaware restaurant workers. He expects to begin looking for a chef later this summer, possibly by July. 

As for any future appearances on "Top Chef," Viviani said while he respects the show and the platform it has given his career, he's unsure. But doesn't rule out anything.

 "I don't have a ton of time for TV," Viviani said before adding he'd "love to do something" if asked to return. 

Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico