Ethical Edibles - William Dissen on seasonality, his new book, and more!
Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustena...
William Dissen: The Market Place (Asheville, NC)
Passion for your work can give you energy to do more than you ever dreamed you'd have time for. That's the case for William Dissen, chef of The Market Place in Asheville, NC, which this year, its 45th in operation, was named a semifinalist for Outstanding Restaurant by the James Beard Foundation....
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building
On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed the time they spent on and near the water in New York City. Pat took a ferry down the East River to Wall Str...
Scaling and Restaurant Success with Haymaker Owner & Chef, William Dissen
Get to know the owner and chef of Haymaker (Charlotte), The Market Place (Asheville), and Billy D's Fried Chicken (NC Zoo). What is Farm-To-Table and how do you scale this concept? In today's episode of Retail Redevelopedwe go in-depth with chef, William Dissen, to discuss his success in scalin...
E251: The thoughtful transformation of Southern cooking
Today's podcast is a gastronomic treat. I'm talking with Chef William Dissen, James Beard Award-winning chef and owner of the restaurant, The Marketplace, located in Asheville, North Carolina. William is the founder of four award winning restaurants and draws inspiration from traveling the world,...
Chef Reflects On W.Va. Roots And Our Song Of The Week, This West Virginia Morning
On this West Virginia Morning, Chef William Dissen’s memories are seasoned with the flavors of West Virginia's mountains. Some of those memories have become part of the chef’s award-winning restaurant The Market Place in Asheville. From the latest episode of Inside Appalachia, Folkways Reporter ...
daily304 - Episode 01.31.2025
Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.
Today is Friday, Jan. 31, 2025.
An old industrial site in Huntington will soon see new life as a manufacturing hub…West Virginia produces two more chef nominees for the prestigious James Beard Award…and plan a...
daily304 - Episode 01.31.2025
Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.
Today is Friday, Jan. 31, 2025.
An old industrial site in Huntington will soon see new life as a manufacturing hub…West Virginia produces two more chef nominees for the prestigious James Beard Award…and plan a...
Episode 179: Foul Words & Fond Memories
THE PODCAST
The podcast above was originally recorded on 02/10/2025 with my usual co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville…
00:00 - 04:55 INTRO: Super Bowl Sunday, Kendrick Lamar & Other Topics04:56 - 09:24 GONE TOO SOON: Remembering Chef Brian Canipelli09:25 - 12:36 CRUDE ...
EP#311: The Marketplace Restaurant: 46 Years of Local, Sustainable Dining in Asheville
Good food isn't just about flavor—it's about connection, sustainability, and resilience. Chef William Dissen brings all these elements together at The Marketplace Restaurant, a culinary cornerstone in downtown Asheville celebrating its 46th anniversary in 2025.From humble beginnings washing dishe...
