William S. Dissen

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 seafood, agriculture & local cuisine.

At his restaurant, The Market Place, in Asheville, 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 Blue Ribbon Task Force for his use of sustainable seafood. William has also hosted the national Outstanding in the Field farm dinner for the past 4 consecutive years, and was chosen as a “Green Chef of the Year” by Fortune Magazine in 2012 & 2013 for their Fortune Brainstorm Green event. Dissen was recently a member of the prestigious James Beard Chef’s Boot Camp in 2013.

“There is no cuisine without gardens & farmers,” says Chef Dissen. “We provide farm-fresh ingredients to entice our guests with simple, yet explosive flavors that enhance the experience of dining.”