Chef William Dissen Transforms Culinary Arts And Asheville Regional Airport Update With Tina Kinsey

Sustainable Chef William Dissen, owner of The Market Place Restaurant in Asheville, NC, shares how his passion for building sustainable food systems, his love of hospitality, and serving in the American Chef Corps for the US State Department, has taken him around the world to promote American food culture and sustainability practices.

The Market Place Restaurant, Asheville’s original farm-to-table fixture since 1979, and widely acclaimed for its Appalachian cuisine and community-driven menus, was distinguished with a James Beard Awards “Outstanding Restaurant” nomination in 2024. It’s considered one of the best farm-to-table restaurants in America. 

Chef Dissen shares how he came to write his debut cookbook, “Thoughtful Cooking: Recipes Rooted In the New South," and how he takes readers on a transformative culinary journey, carefully organized by the four seasons of Appalachia’s most sought after ingredients. 

And just like a restaurant continues to grow, airports are investing in redevelopment plans and new technology to ensure they are prepared to process huge numbers of passengers.

Also on Speaking of Travel, Tina Kinsey, VP of Marketing, PR, and Air Service Development at the Asheville Regional Airport, shares the important role of community airports and how this region is becoming a red-hot aviation market. And find out some tips on how to become a more savvy, and prepared, traveler when navigating an airport today. 

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