December 9, 2019

Where chefs eat: William Dissen of Haymaker

The Charlotte and Asheville chef likes to support his peers by dining at their restaurants

We know chefs can cook great food, but where do they eat when they’re not cooking for guests or themselves? In this series, we ask a member of the restaurant industry to share their favorite local restaurants (not including their own) and what they order. Haymaker’s chef and owner, William Dissen, likes to support other local chefs and dine at their restaurants with friends and family on his days off. –Justin Burke-Samson

Futo Buta, South End
Michael Shortino’s ramen spot has become a place to spot local chefs and restaurateurs on their days off
Dissen’s order: Tonkotsu ramen. “Now that the weather has cooled off, it is a great dish to warm up with on a cold day,” he says, “and I’m stoked that they now have an outpost up the hill in Asheville!”

Lang Van, Shamrock
A Vietnamese restaurant with French influence and clean, bold flavors
Dissen’s order: Bun bo xao (vermicelli noodles with stir fried beef, cilantro, bean sprouts, and nuoc mam)

Sav/Way Foods,
A latin supermarket with a deli
Dissen’s order: Chorizo torta
Pro tip: Chef Rodolfo is from Spain, and if he is running a traditional Spanish special, get it — especially its his fresh artichokes with magret duck breast and pedro ximenez wine

Community Matters Cafe, Uptown
A non-profit restaurant serving simple and approachable breakfast and lunch dishes
Dissen order: Hearty Southerner breakfast followed by any of Chef Ashley Anna Tuttle’s pastries

Stagioni, Myers Park
Bruce Moffet’s pasta focused restaurant continues to be a favorite among Charlotte chefs
Dissen’s order: Any of the pasta dishes but if the agnolotti is on the menu, get it