Chef William Dissen is originally from the Appalachian Mountains. He spent a lot of time on his grandparent’s farm learning first-hand what farm to the table is. This started his lifelong culture of cooking sustainably and looking to make change for good. Chef Dissen studied English and French at West Virginia U. The love for the French culture and language brought chef to CIA in New York. From there, he only went up. Dissen has numerous awards and recognitions. His home is in Ashville where he owns Marketplace Restaurant in the fields and mountains of Appalachia.