William S Dissen
Executive Chef, The Market Place Restaurant, Asheville, NC -
From his upbringings in the hills & mountains of Appalachia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table – has been a major influence on his style of cooking, as well as his beliefs in sustainable agriculture, seafood, & local cuisine.
At his restaurants, The Market Place, in Asheville, NC – Haymaker Restaurant in Charlotte, NC – and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro, NC – Chef William Dissen works with a network of local farms, artisan producers, & sustainable fishermen to produce flavorful, fresh food for his patrons.
Honored as a Rising Star Chef in 2013 by Star Chefs Magazine, Chef Dissen was also named “40 Chefs under 40” for his innovative approach to sustainable cuisine, & was awarded the “Seafood Watch Ambassador” by the Monterey Bay Aquarium in 2011 and was honored as a member of their elite group of chefs to the Blue Ribbon Task Force in 2014 for his use of sustainable seafood. He was chosen as a “Green Chef of the Year” by Fortune Magazine in 2012 & 2013. Dissen was selected as a member of the nationally acclaimed James Beard Foundation’s Chef’s Boot Camp in 2013 and was selected to host the James Beard Celebrity Chef Tour in 2014 & 2017, and hosted the James Beard Foundation for a Culinary Salon and Dinner in 2016.
Dissen is also a member of the U.S. State Department’s American Chefs Corps where he works domestically and abroad to bring culinary diplomacy to the table. He recently spent time with the United Nations to update their Global Food Policy via the United Nation’s Chef’s Manifesto to help find solutions for global supply chain issues, food waste, and access to food. Recently William spent time in Denmark to address the World Food Summit on the importance of better global food policy for a better world.
When William is not behind the stoves in his kitchens, you can find him working on food policy issues in his local communities, or on Capital Hill, helping to make change through food.
“There is no cuisine without gardens & farmers,” says Chef Dissen. “We create ingredient-driven cuisine from farm-fresh produce to nourish our guests with simple, yet explosive flavors.”
