Fresh off receiving the North Carolina Restaurateur of the Year award at the 2026 Stars of the Industry ceremony, William Dissen, executive chef and owner of Asheville's The Market Place, shares insights on sustainable seafood, local restaurant recommendations, and the city's evolving food scene.
The Market Place, Asheville's pioneering farm-to-table restaurant and a downtown staple for nearly 50 years, has been under Dissen's leadership for 17 years. The North Carolina Restaurant and Lodging Association honored him amid thousands of statewide restaurants, recognizing his commitment to quality.
"To get an accolade that says ‘you guys are among the best in the state of NC,’ which has thousands of restaurants, shows me that even all these years in, we’re doing a great job and people are noticing our commitment to quality," Dissen said.
Recently, the New York Times praised Dissen's participation in the Monterey Bay Aquarium Seafood Watch program, which helps restaurants source sustainable seafood to combat overfishing and protect marine ecosystems.
Reflecting on Asheville's vibrant dining landscape—which he compares to wild ramps flourishing around tax day—Dissen recommends visitor favorites: Iron and Oak for barbecue ribs at picnic tables, Tall Johns for roasted chicken and steak tartare, All Souls Pizza, and Taco Temple.
He highlights emerging talents like former colleague Luis Martinez, now focusing on Oaxacan ingredients at Tequio Foods after Taqueria Rosita's closure, and Kevin Chrisman's Golden Hour. Looking ahead, Dissen anticipates Flour relocating to the former Laughing Seed spot on Wall Street and the old Rite Aid site becoming Slava, a Ukrainian bakery.