Chef William Dissen, an Advocate for Locally Sourced Ingredients and Sustainable Aquaculture

Chef William Dissen, named as one of America’s “Most Sustainable Chefs,” is the Executive Chef & Owner of Asheville's Marketplace Restaurant. He prioritizes creating “innovative farm-to-table cuisine” by using ingredients and artisan products from within 100 miles of the restaurant. Chef Dissen is an advocate for sustainable aquaculture to help increase local supplies of American raised seafood. 

Why is sourcing sustainable seafood so important to you as a chef?

Seafood is important to me as a chef for many reasons. I've dedicated my career to being hyper-focused on farm-to-table and my cooking approach.

While my French chef instructor believed the finest ingredients were essential for culinary excellence, my Appalachian upbringing taught me that simplicity and freshness could elevate even the most humble ingredients.
In my culinary journey, this meant opting for the freshest and best ingredients—sourcing locally and fresh. As a chef, I have learned that I can shape my menus to showcase the most sustainable seafood, such as through aquaculture, to ensure a positive impact on our seas. 

What kind of demand do you see for fresh, high-quality seafood within the restaurant industry and how does aquaculture help meet that demand?

There's a lot of things happening in our oceans right now, such as climate change, ocean acidification and pollution. Changing oceans and weather patterns are affecting migration of seafood, and it can make it difficult to source the seafood that we want. Sustainable and clean aquaculture is an opportunity to raise fish in a way that is good for the Earth, good for the ocean, but also good for us. As consumers and as chefs, it is crucial to find that great ingredient and get it as fresh as possible within a short time span. 

How do you see the expansion of aquaculture in U.S. benefiting restaurants and consumers?

I feel that as responsible aquaculture is expanding, it will provide us with access to delicious fish protein without harming the environment. In Asheville, where I reside, some of the most sustainable farm trout comes from just 20 miles away at Sunburst Trout in Canton, North Carolina. I am fortunate to receive direct shipments of their farm-raised rainbow trout. There are also Michelin-star chefs across the country who source this fish due to its high quality.
What led you to become an advocate for the expansion of aquaculture in the United States?

As a chef, I'm constantly questioning things. I'm always teaching people about recipes and techniques, as well as delving into the supply chain and understanding where things come from. Similarly, with my farmers, I discuss seeds and heirloom ingredients, just as I engage with my fishermen about the state of the ocean. When I experienced shortages with certain fish supply in sourcing for my restaurants, I investigated it. Learning about issues with certain types of fish being overfished, I decided to temporarily exclude these items from the menu, replacing them with other more sustainable choices. When customers ask about unavailable dishes, I explain to them the situation, suggesting alternative, equally delicious options, including seafood raised through aquaculture.
Being a thoughtful eater requires more effort, but I believe it's an opportunity for us to have a significant impact on our planet. Considering everything happening in the oceans that are having a direct impact on wild seafood species like climate change and ocean acidification, it makes sense to look to sustainable aquaculture as a way to use science to raise seafood with a positive effect, providing clean products without harmful additives, benefiting the fish, the ocean and the people eating it.