Matt Dillon (chef)

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Matt Dillon is chef at the Sitka & Spruce restaurant in Capitol Hill, Seattle, Washington. His other Seattle restaurants are the Corson Building (located in Georgetown) and Bar Sajor (located in Pioneer Square in a vintage bank building), an upscale eatery that cooks everything in a wood-fired oven.[1] He is a 2012 James Beard Award winner in the Northwest category.[2] In 2007 he won Food & Wine magazine's best new chef award.[3] A proponent of local and seasonal cooking, Dillon is a former professional forager known for cooking with nettles, fiddlehead ferns, and morel mushrooms.[4]