From his upbringings in the hills and mountains of Appalachia, Chef William Dissen always has been in touch with the outdoors and 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 restaurant, The Market Place, in Asheville, NC, William works with a network of local farms, artisan producers and sustainable fishermen to produce flavorful, fresh food for his patrons.
When William is not behind the line in his kitchen, you can find him working on food policy issues in his local community, or on Capital Hill, helping to make change through food.
“There is no cuisine without gardens and farmers,” says Chef Dissen. “We create ingredient-driven cuisine from farm-fresh produce to provide our guests with simple, yet explosive flavors.”
Accolades & Publications
- U.S. State Department – American Chefs Corps Culinary Diplomat (2016)
- Asheville Chamber of Commerce – Small Business Leader of the Year (2015)
- The Monterey Bay Aquarium – Blue Ribbon Task Force Member (2014)
- Star Chef – Rising Star Chef (2013)
- James Beard Foundation – Chef’s Boot Camp for Policy & Change (2013)
- Best Chefs America (2013 – 2016)
- Fortune – Brainstorm GREEN “Green Chef of the Year” (2012, 2013)
- Business Insider – 12 Up & Coming Southern Chefs (2013)
- Asheville Chamber of Commerce – “40 Under 40” in the Asheville Business Community (2012)
- The Monterey Bay Aquarium – Seafood Watch Ambassador (2011)
- The Mother Nature Network – “40 Chefs under 40” (2010)