Chef William Dissen

WilliamDissen2015From 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.

Chef Dissen was named “40 Chefs under 40″ in 2010 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. In 2012, Fortune Magazine named William a “Green Chef of the Year” and he was selected to host their annual Fortune Brainstorm GREEN Conference. The Monterey Bay Aquarium also selected The Market Place Restaurant as one of 35 Restaurant Partners across the country for their use of sustainable seafood in 2012. William has hosted the national Outstanding in the Field farm dinner for the past 3 consecutive years. He is also an active member of the Chef’s Collaborative, and a Chef Advisor to the Culinary Arts & Hospitality School at Asheville-Buncombe Technical School. He was also awarded as “40 Under 40″ for the greater Asheville area as an emerging business leader in the community.

As Executive Chef & Owner, William strives to create “innovative farm-to-table cuisine” utilizing ingredients from no more than 100 miles away.
“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 both delight & enhance the experience of dining.”