William Dissen

The Market Place Restaurant & Lounge, 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 seafood, agriculture & local cuisine. At his restaurant, The Market Place, in Asheville, NC, Chef Dissen works with a network of local farms, artisan producers, & sustainable fishermen to produce flavorful, fresh food for his patrons. Chef Dissen was named “40 Chefs under 40” for his innovative approach to sustainable cuisine, & was awarded the prestigious “Seafood Watch Ambassador” by the Monterey Bay Aquarium in 2011 for his use of sustainable seafood. William has also hosted the national Outstanding in the Field farm dinner for the past three consecutive years, and was chosen as a “Green Chef of the Year” by Fortune Magazine in 2012 for their Fortune Brainstorm Green event.

Who was your most influential mentor?
Chef Donald Barickman

If you weren't a chef, what would you be?
If I wasn't a chef, I would be a beer brewer.

What is your dream destination for culinary travel?

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