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Matt Dillon (chef)
American chef and restaurateur From Wikipedia, the free encyclopedia
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Matt Dillon is an American chef and restaurateur in Seattle, Washington.
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He graduated from O'Dea High School and attended culinary school at Seattle Central Community College. He worked at Salish Lodge and The Herbfarm before opening his own restaurant in 2006, Sitka & Spruce.[1][2][3]
Although the restaurant only had twenty seats and was located in a strip mall in Eastlake, Seattle, Sitka & Spruce quickly gained notoriety for Dillon's seasonal menu.[1] Dillon was named a “Best New Chef” by Food & Wine in 2007.[2]
In 2008, he opened a second restaurant, the Corson Building in Georgetown, Seattle, serving a tasting menu for over $100 per person.[3] In late 2009, Dillon moved Sitka & Spruce to the new Melrose Market in Capitol Hill (Seattle), opening Bar Ferd’nand, an adjacent wine bar and shop.[4] In 2010, he bought 20 acres of land on Vashon Island, which he developed into a farm supplying fruits, vegetables, chicken and pigs to his restaurants.[5] In 2012, he began selling round country loaves at the Melrose Market, baked in the Corson Building's wood-fired oven, which gained a reputation for being the best bread in the city.[6]
At the 2012 James Beard Foundation Awards, Dillon won the title of Best Chef, Northwest.[7]
In 2013, Dillon opened Bar Sajor in Pioneer Square, Seattle, part of a revitalization of that neighborhood.[8] A year later, he opened London Plane across the street, and in 2016, Bar Sajor was reopened as Copal.[9]
Dillon opened Bar Ferdinand in Capitol Hill in 2016, seeking to use as many ingredients as possible from his Vashon Island farm.[10] Over time, Dillon has focused more of his time on farming, giving over control (and ownership) of several of his restaurants to his chefs.[11]
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