From his upbringings in the mountains of Charleston, West Virginia, 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 & local cuisine.
After graduating from West Virginia University, studying English & French, Chef Dissen had grandeur aspirations to work in the culinary arts. Studies of French language & culture led him towards The Culinary Institute of America in Hyde Park, New York. While honing in his skills under our country’s predominant chef instructors, Chef Dissen graduated with honors & was ready to begin his career as an aspiring chef.
From The Culinary Institute of America he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins & his renowned culinary apprenticeship program.
Moving on to the lowcountry of Charleston, South Carolina, Chef Dissen was introduced to another native West Virginian – Donald Barickman – owner & chef of Magnolia’s Restaurant. It was here in Charleston, SC that William worked in his fine dining establishment, Cypress, under James Beard nominated Chef Craig Deihl, to truly hone his culinary skills.
After sharpening his skills under Chefs Barickman & Deihl, William moved to Columbia, South Carolina to continue his education by attaining a Master’s Degree of Hospitality, Restaurant & Tourism Management at the University of South Carolina. It was at this time that Chef Dissen began his dream of opening his own restaurant, & the mountains & fields of Appalachia began to call him home. Here in Asheville, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home.
“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.”
- “Farmer & Chef Asheville” by Debby Maugans & Christine Lowe – 2014
- “The Lodge Cast Iron Cookbook” – 2014
- “Asheville Food – A History of High Country Cuisine” by Rick McDaniel – 2013
- “Chefs of the Mountains Cookbook” by John Batchelor – contributed recipes – 2012
- “The Southern Foodie Cookbook – 100 Places to Eat in the South Before You Die” by Chris Chamberlain – contributed recipes – 2012
- “2012 America’s Top Restaurant Recipes Cookbook” by Steven Williams – contributed recipes – 2012
- “Chef’s Collaborative Cookbook” by Ellen Jackson – contributed recipes – 2013
Awards & Accolades
- U.S. State Department – American Chefs Corps – Culinary Diplomat
- Commencement Speaker – Charleston Catholic High School – 2017
- Le Creuset L’Atelier – chef partner – 2016
- James Beard Foundation – Host of Culinary Salon for James Beard Impact Program – 2016
- James Beard Foundation Dinner – Host at The Market Place – 2016
- Board of Directors – Appalachian Sustainable Agriculture Project – 2016 – present
- Small Business Leader of the Year – Asheville Chamber of Commerce – 2015
- Epicenter Conference – Keynote Speaker – 2015
- James Beard Foundation – Celebrity Chef Tour – Host -2014, 2017 Participant – 2017
- Blue Ribbon Task Force Member – Monterey Bay Aquarium – 2014 – present
- Star Chef Magazine – Rising Star Chef – 2013
- James Beard Foundation – Featured Chef at James Beard House – 2013, 2014, 2016
- James Beard Foundation – Chef’s Boot Camp – 2013
- Best Chefs America – 2013 – present
- Business Insider Magazine – 12 Up & Coming Southern Chefs – 2013
- “40 Chefs under 40” – The Mother Nature Network – 2010
- Seafood Watch Ambassador – The Monterey Bay Aquarium – 2011
- “Green Chef of the Year” – Fortune Magazine – Brainstorm GREEN – 2012, 2013
- The Market Place Restaurant – Restaurant Partner – The Monterey Bay Aquarium – 2012 to present
- Outstanding in the Field Dinner Series – Host Chef – 2010 to 2015
- “40 Under 40” in the Asheville Business Community – Asheville Chamber of Commerce – 2012
- Sustainable Foods Institute – Monterey Bay Aquarium – featured speaker – 2013
- U.S. Congress – chosen to speak to Congress to discuss sustainable food and food policy issues for National Outreach events – 2013, 2014, 2015, 2016
- Chef Advisor to the Culinary Arts & Hospitality School at Asheville-Buncombe Technical School
- Chef Advisor to Rainbow in My Tummy nutritional enrichment program for early care & education centers in Western North Carolina