Matt Dillon (chef)

Last updated
Matt Dillon
Born1973
San Bernardino, California
Education Seattle Central Community College
Culinary career
Current restaurant(s)
  • The Corson Building
Previous restaurant(s)
  • Sitka & Spruce, Bar Ferd’nand, Bar Sajor, Ciudad, Copal, Bar Ferdinand, London Plane
Award(s) won

Matt Dillon is an American chef and restaurateur in Seattle, Washington.

Dillon was raised in Seattle, graduating from O'Dea High School and attending 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]

Related Research Articles

<span class="mw-page-title-main">Thierry Rautureau</span> American celebrity chef (1958/1959 – 2023)

Thierry Rautureau, nicknamed The Chef in the Hat, was a French-American celebrity chef based in Seattle, Washington. He was also the chef and owner of several former restaurants, including Loulay and Luc, but entered "semi-retired" following his restaurants' difficulties with the COVID-19 pandemic.

Edouardo Jordan is an American chef and restaurateur based in Seattle, Washington.

<span class="mw-page-title-main">Molly Moon's Homemade Ice Cream</span> Ice cream parlor based in Seattle, Washington, U.S.

Molly Moon's Homemade Ice Cream is an ice cream parlor with multiple locations in the Seattle metropolitan area, in the U.S. state of Washington. The business was founded by chief executive officer Molly Moon Neitzel in 2008. Ice cream is made on-site in each of its shops, rather than in central commissaries, to avoid the possibility that ice cream will partially melt and refreeze during delivery.

Fenouil was a French and Pacific Northwest restaurant in Portland, Oregon. The business operated from 2005 to 2011.

<span class="mw-page-title-main">Tavolàta</span> Italian restaurant based in Seattle, Washington, U.S.

Tavolàta is an Italian restaurant by Ethan Stowell with multiple locations in the Seattle metropolitan area, in the U.S. state of Washington. The business has operated in Belltown, Capitol Hill, Fremont, and Redmond. Each location has a communal table. Plans to expand into Spokane were announced in 2020.

<span class="mw-page-title-main">Taurus Ox (restaurant)</span> Restaurant in Seattle, Washington, U.S.

Taurus Ox is a Lao restaurant in Seattle, in the U.S. state of Washington. The restaurant launched another called Ox Burger.

Dacha Diner was an Eastern European, Jewish, and Russian restaurant in Seattle's Capitol Hill neighborhood, in the U.S. state of Washington.

<span class="mw-page-title-main">Rancho Bravo Tacos</span> Defunct chain of Mexican restaurants in Seattle, Washington, U.S.

Rancho Bravo Tacos was a small chain of Mexican restaurants in Seattle, in the U.S. state of Washington. Owner Freddy Rivas started the business as a food truck in Kent in 2002, before relocating to Wallingford in 2007. The business also operated restaurants on Capitol Hill and in the University District. Serving cuisine such as tacos, nachos, burritos, tamales, and tortas, the business garnered a generally positive reception as an inexpensive and late night option for diners, with the tacos and burritos receiving the most praise.

Country Dough was a Chinese restaurant at Seattle's Pike Place Market, in the U.S. state of Washington.

<span class="mw-page-title-main">Barrio (restaurant)</span> Mexican restaurant in Seattle, Washington, U.S.

Barrio Mexican Kitchen & Bar, or simply Barrio, is a Mexican restaurant in Seattle, in the U.S state of Washington. The restaurant is owned by Heavy Restaurant Group, which previously operated a second Barrio location in Bellevue.

<span class="mw-page-title-main">Ba Bar</span> Restaurant in Washington, United States

Ba Bar is a small chain of Vietnamese restaurants in Seattle, in the U.S. state of Washington.

<span class="mw-page-title-main">Tamarind Tree (restaurant)</span> Vietnamese restaurant in Seattle, Washington, U.S.

Tamarind Tree is a Vietnamese restaurant in Seattle, in the U.S. state of Washington.

<span class="mw-page-title-main">Beast and Cleaver</span> Butcher shop and restaurant in Seattle, Washington, U.S.

Beast and Cleaver is a butcher shop and restaurant in Seattle's Ballard neighborhood, in the U.S. state of Washington.

<span class="mw-page-title-main">The London Plane</span> Defunct restaurant in Seattle, Washington, U.S.

The London Plane was a restaurant, bakery, and grocery store in Seattle's Pioneer Square district, in the U.S. state of Washington.

<span class="mw-page-title-main">Rubinstein Bagels</span> Bagel company based in Washington, US

Rubinstein Bagels is a bagel brand with three locations in the Seattle metropolitan area, in the U.S. state of Washington, owned by Ethan Stowell's restaurants. In Seattle, the business operates in South Lake Union and on Capitol Hill; since 2023, a third location has operated in Redmond.

<span class="mw-page-title-main">Zig Zag Café</span> Cocktail bar in Seattle, Washington, U.S.

Zig Zag Café is a craft cocktail bar and restaurant in Seattle, Washington. Established in 1999, the bar is considered one of the best in the United States, helping lead the craft cocktail movement. From 2002 to 2011, noted bartender Murray Stenson worked at Zig Zag Café, and created innovative cocktails as well as reintroduced the pre-Prohibition-era Last Word cocktail to the public and to bars around the world.

Sitka and Spruce was a restaurant by Matt Dillon in Seattle, in the U.S. state of Washington. The business earned Dillon a James Beard Foundation Award in the Best Chef: Northwest category.

<span class="mw-page-title-main">Single Shot (restaurant)</span> Restaurant in Seattle, Washington, U.S.

Single Shot Kitchen and Saloon, or simply Single Shot, is a restaurant on Seattle's Capitol Hill, in the U.S. state of Washington. The restaurant opened in 2014, and has garnered a generally positive reception for its menu of American, New American, and Pacific Northwest cuisine.

<span class="mw-page-title-main">Eight Row</span> Restaurant in Seattle, Washington, U.S.

Eight Row was a restaurant in Seattle, in the U.S. state of Washington. Established in 2019, the restaurant served American cuisine. It closed in 2024.

Tomo is a restaurant in White Center, Washington. Chef Brady Williams opened the restaurant in 2021.

References

  1. 1 2 Denn, Rebekah (May 25, 2006). "Tiny Sitka and Spruce makes a big splash". Seattle Post-Intelligencer. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  2. 1 2 "Matthew Dillon". Food & Wine. 2007. Archived from the original on 2013-09-19. Retrieved 2012-07-09.
  3. 1 2 "Hot chefs are setting the Seattle restaurant scene ablaze". The Seattle Times. November 23, 2008. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  4. ↑ Shevory, Kristina (August 12, 2010). "Seattle's New Food Market". The New York Times. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  5. ↑ Swinheart, Meredith (November 27, 2017). "Old Chaser Farm: A Seattle Chef's Garden on Vashon Island, Washington". Gardenista. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  6. ↑ Virbila, S. Irene (August 14, 2012). "Best bread ever? Sourdough country loaf from Seattle's Sitka & Spruce". Los Angeles Times. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  7. ↑ Vermillion, Allecia (May 7, 2012). "Matt Dillon Brings Home a James Beard Award". Seattle Met. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  8. ↑ Allchin, Catherine M. (July 16, 2013). "Restaurant Report: Bar Sajor in Seattle". The New York Times. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  9. ↑ "Explore Seattle's Revitalized Pioneer Square". Food & Wine. 2017. Archived from the original on 2018-04-22. Retrieved 2019-05-13.
  10. ↑ Cicero, Providence (May 26, 2016). "At Upper Bar Ferdinand, chef Matt Dillon is 'back to what I love doing'". Seattle Times. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
  11. ↑ Vermillion, Allecia (July 17, 2018). "The Evolution of Matt Dillon". Seattle Met. Archived from the original on May 13, 2019. Retrieved May 13, 2019.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.