Matt Dillon (chef) facts for kids
Matt Dillon is a famous American chef and restaurant owner from Seattle, Washington. He is known for creating delicious food using fresh, local ingredients.
| Born | 1973 San Bernardino, California |
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| Education | Seattle Central Community College |
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Previous restaurant(s)
Sitka & Spruce, Bar Ferd’nand, Bar Sajor, Ciudad, Copal, Bar Ferdinand, London Plane, The Corson Building
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Award(s) won
2012 James Beard Award, Best Chef: Northwest
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Contents
Becoming a Chef
Matt Dillon was born in 1973. He went to O'Dea High School in Seattle. After high school, he studied cooking at Seattle Central Community College. This is where he learned many important skills to become a chef.
Early Cooking Jobs
Before opening his own places, Matt worked at two well-known restaurants. He cooked at Salish Lodge and The Herbfarm. These experiences helped him learn a lot about making great food.
Opening His First Restaurants
In 2006, Matt Dillon opened his very first restaurant called Sitka & Spruce. It was a small place with only twenty seats. Even though it was small, it quickly became famous. People loved Matt's menu because it used fresh ingredients that changed with the seasons.
Gaining Recognition
Because of his amazing cooking, Matt Dillon was named a "Best New Chef" in 2007. This award came from a popular magazine called Food & Wine.
Expanding His Culinary World
In 2008, Matt opened another restaurant. It was called the Corson Building. This restaurant offered a special tasting menu. Later, in 2009, he moved Sitka & Spruce to a new location. He also opened a wine bar and shop next to it, called Bar Ferd’nand.
From Farm to Table
In 2010, Matt Dillon bought a large piece of land. It was about 20 acres on Vashon Island. He turned this land into a farm. This farm grew fresh fruits and vegetables. It also raised chickens and pigs. The food from his farm was then used in his restaurants. This meant his dishes were super fresh and local.
Famous Bread
By 2012, Matt started selling special round loaves of country bread. He baked this bread in a wood-fired oven at the Corson Building. This bread quickly became known as the best bread in Seattle.
Winning a Major Award
In 2012, Matt Dillon received a very important award. He won the title of Best Chef, Northwest. This award came from the James Beard Foundation Awards. Winning a James Beard Award is a huge honor for any chef.
New Restaurant Ventures
Matt Dillon continued to open new restaurants. In 2013, he opened Bar Sajor. This restaurant was part of an effort to make the Pioneer Square, Seattle neighborhood more lively.
More Places to Eat
A year later, in 2014, he opened London Plane. It was right across the street from Bar Sajor. In 2016, Bar Sajor changed and reopened as Copal. Also in 2016, Matt opened Bar Ferdinand. He wanted this restaurant to use as many ingredients as possible from his Vashon Island farm.
Focusing on Farming
Over time, Matt Dillon started spending more of his time on farming. He loved growing the food that his restaurants used. Because of this, he began to give control of some of his restaurants to other talented chefs. He even gave them ownership of some places. This allowed him to focus more on his passion for farming.
