Chef William Dissen to open new restaurant in Charlotte


ASHEVILLE, N.C. (June 2, 2017) – – – This fall, chef William Dissen, owner of The Market Place in Asheville, will open a new restaurant, Haymaker, in Uptown Charlotte. The establishment will be located at 225 S. Poplar St. inside Ascent, a newly developed apartment high-rise in the heart of Uptown with the enviable location on Romare Bearden Park. The restaurant will offer morning coffee service, lunch and dinner with cuisine and libations that focus on utilizing local farmers and producers, similar to The Market Place. Located in a sustainable LEED Silver building, the restaurant will include more than 150 seats.

The eatery will have large 26-foot windows overlooking the park with views of the city. There will be four dining spaces, including a 34-seat bar and lounge, 42-seat dining room with open kitchen and chef counter, an upstairs 50-seat mezzanine and outdoor patio for 30 to 40 guests. Chef Dissen carefully selected Ascent for his restaurant. It was a fit with his eco-friendly stance and he was excited with its proximity to the public space at Romare Bearden Park. Dissen looks forward to securing garden beds in the park for a community garden and to grow vegetables for his restaurant.

When looking for a city to open his second restaurant, Dissen was determined to select one that had the same vibrancy in the chef and restaurant community that he found and liked in Asheville. “Charlotte is a growing city and the food scene is exciting,” said Dissen. “The chef community is incredibly collaborative and they, along with farmers and artisans, are pushing to make it a Southern city known for its food and restaurants. Many of the farms in Asheville are producing in the same foodshed as Charlotte and I look forward to being able to source from them for both of my restaurants.”

About William Dissen:

William Dissen is the executive chef and owner of The Market Place restaurant in Asheville. He is a graduate of West Virginia University and the Culinary Institute of America in Hyde Park, New York, where he graduated with honors. In addition, he has a master’s degree in hospitality, restaurant and tourism management from the University of South Carolina. The chef is known for his firm commitment to sustainable practices and utilizing local ingredients, which were the reasons he was chosen as a member of the U.S. Department of State’s American Chef Corps and has spoken to Congress on sustainable food and food policy issues for national outreach events every year from 2013 to 2017. Chef Dissen also demonstrates his commitment to seafood sustainability as a restaurant partner and member of the Blue Ribbon Task Force for the Monterey Bay Aquarium’s Seafood Watch.



Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.