World’s Most Sustainable Chef, William Dissen Visits the Forest

Renowned Chef, William Dissen visits Wake Forest for a dining station takeover. Chef Dissen owns three high-end farm-to-table restaurant concepts in North Carolina: The Market Place in Asheville, NC, Billy D’s Fried Chicken at the North Carolina Zoo, and Haymaker located in Charlotte, NC. In addition to running restaurants, Chef Dissen has been awarded “Green Chef of the Year” two years in a row by FORTUNE Magazine and recently beat celebrity Chef Gordon Ramsay on National Geographic’s Uncharted, earning himself the title “Most Sustainable Chef in the World.”

His television experience experience doesn’t end there, and his acclaim has caught the attention of television producers, national food critics, and award-winning destination resorts and brands. He’s also appeared on Travel Channel’s “Andrew Zimmern’s Delicious Destinations,” and CNBC’s “Squawk Box.” He’s also a six-time James Beard Foundation “Featured Chef”, having guest-cooked more than 16 times on the foundation grounds, and contributed recipes to “Waste Not: How To Get The Most From Your Food” published by James Beard Foundation.

Chef Dissen is perhaps best known for helping to establish the local food shed in Western North Carolina, starting in the early 2000’s and has long-been committed to cooking exclusively with locally foraged ingredients. Dissen became an advocate for food policy on Capitol Hill starting in 2010 after recognizing the impact of climate change and overfishing on food sources. The Barack Obama Administration hailed him as a, “White House Champion of Change for Sustainable Seafood,” and he had the opportunity to speak to Congress about the importance of passing The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act.

When he’s not creating new amazing dishes across his three award winning restaurants, Chef Dissen serves on the U.S. State Department’s, American Chefs Corps, which sends him traveling around the world as a culinary diplomat educating organizations about food sustainability practices. His titles include, “Seafood Watch Ambassador” to The Monterey Bay Aquarium in California, and Official Ambassador for Le Creuset and Mountain Valley Spring Water.

Today Chef Dissen’s endeavors lead him to the Forest to takeover the Grille Station in the Pit. We invite Students, Faculty and Staff to come meet the Chef and try his amazing dish on the menu!

What’s on the Menu?

Billy D Famous Chicken Sandwich…4 oz Chicken Thigh brined and double breaded served on a potato roll

Sides, Toppings & Sauces include: Billy D Slaw, Mac and Cheese, Seasoned Waffle Fries, BBQ House Fried potato Chips, Banana Pudding, Ranch Dressing, White BBQ Sauce, Comeback Sauce, Honey Mustard Sauce, Leaf Lettuce, Shredded Romaine, Sliced Tomato, Red Onion, and House made pickle chips.