Vianda is the expression of Amelia Dill and Chef Francis Guzmán's shared vision of hospitality—one shaped over two decades in some of the country's most respected dining rooms. The two met in San Francisco, CA, and later continued their work in New York at Blue Hill and The Modern, where Guzmán served as sous chef.

In 2017, they returned to San Juan—Guzmán's hometown—to build something of their own. Vianda reflects a cooking style rooted in Puerto Rico's agriculture, guided by seasonality and creativity.

The restaurant has garnered national recognition from the James Beard Foundation, including being named one of the Best New Restaurants in America in 2019. Guzmán was named a semifinalist for Best Chef: South (2022, 2023) and Outstanding Chef (2024, 2025).

In 2026, Vianda was honored as a semifinalist for Outstanding Restaurant.