The Market Place Restaurant
"My mission when it comes to sourcing is local first, but always sustainable. Local food provides immediate impact on our communities, and this impact helps to create change not only by putting hyper-fresh ingredients on the table for our guests, but in our economies as well, by supporting local farms and food artisans. The Good Food 100 is an important next step in our industry to provide transparency for our guests to know the chefs and restaurants who are taking care in sourcing healthy ingredients."
Accolades & Awards:
StarChefs Rising Star
JBF Chefs Boot Camp for Policy and Change
Seafood Watch Blue Ribbon Task Force
Fortune "Green Chef of the Year"
Chef: William Dissen