At his restaurants, The Market Place, in Asheville, NC, Haymaker Restaurant, in Charlotte, NC, and Billy D’s Fried Chicken in Asheboro, NC – Chef William Dissen works with a network of local farms, artisan producers, & sustainable fishermen to produce flavorful and inspiring dishes 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. He was honored as a member of an elite group of chefs to their Blue Ribbon Task Force in 2014 for his use of sustainable seafood. Chef William was chosen as a “Green Chef of the Year” by Fortune Magazine in 2012 & 2013. Dissen was recently a member of the nationally acclaimed James Beard Foundation’s Chef’s Boot Camp in 2013 and was selected to host the James Beard Celebrity Chef Tour in 2014.
“There is no cuisine without gardens & farmers,” says Chef Dissen. “We create ingredient-driven cuisine from farm-fresh produce to entice our guests with simple, yet explosive flavors.”
Awards & Press
- James Beard Award