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Chef William Dissen on Cooking with Purpose
Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism.
From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America.
We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life.
Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes.
What you’ll learn from Chef William Dissen
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!
“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Nina Compton
Chef Jacques Pepin
Social media
Chef William Dissen
Instagram
Facebook
Social media
The Market Place
Instagram
Facebook
Links mentioned in this episode
The Market Place in Asheville
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By Emmanuel Laroche - Show Host
5
3131 ratings
Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism.
From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America.
We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life.
Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes.
What you’ll learn from Chef William Dissen
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!
“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Nina Compton
Chef Jacques Pepin
Social media
Chef William Dissen
Instagram
Facebook
Social media
The Market Place
Instagram
Facebook
Links mentioned in this episode
The Market Place in Asheville
SUBSCRIBE
TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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