William Dissen

Photo Credit: Nate Burrows

NC Catch Chef Ambassador William Dissen of Asheville’s The Market Place takes his seafood seriously. Noted as one of “best chefs in the country” and one of “the most sustainable chefs on the planet” by none other than world-famous Gordon Ramsay,

If it’s not in season and if the species is threatened, you won’t find it on Dissen’s menus.

At his restaurants, The Market Place in Asheville and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro, Dissen is devoted to serving what can be grown, harvested and foraged locally.

“My thought was if we are going to make sure we’re sourcing sustainable agriculture for our menus, we also need to make sure we’re having sustainable seafood on our menus,” Dissen said.

Named a Seafood Watch Ambassador in 2009 by the Monterey Bay Aquarium and seated among leading chefs on the aquarium’s Blue Ribbon Task Force for his use of sustainable seafood, Dissen tracks fisheries management. If scientists deem a species overfished, Dissen looks for wild-caught or farm-raised alternatives.

Chef Dissen & The Market Place Restaurant have both been nominated for James Beard Awards for Outstanding Chef in America 2025, and Outstanding Restaurant in America 2024.

Follow Chef Dissen on Instagram @chefbillyd