Episode 10: Matt Dillon |
Matt Dillon is a farmer, timber framer, chef and former restaurant owner living with his family and working on a small island in the Puget Sound southwest of Seattle, WA. He opened his first restaurant, Sitka & Spruce in 2006, and followed it with The Corson Building, Bar Ferdinand, Bar Sajor, The London Plane and Copal. Matt has been nominated multiple times by the James Beard Foundation, winning for Best Chef NW in 2012. In addition, he raises animals and vegetables on his terrestrial farm property, The Old Chaser Farm, as well as shellfish on his aquatic farm “Little Otter” on Colvos Passage, Vashon Island.
At the core of Dillon’s work is a strong commitment to community and environment with a focus on a small economy through agrarian and craft-driven folk work, highlighting high integrity ingredients, principles and tools from farmers, craftspeople and vendors he loves and admires. His work is inspired by a diverse collective of friends and teachers, biologists and scientists, hunters and farmers, importers and foragers, viticulturists, fishermen, builders, artists and activists.
Matt walks us through his journey during this MC episode, sharing candidly how the early lessons and inspirations he gained from east coast post-hardcore punk music were clearly connected to the values of locality he picked up while working at places like the Herbfarm. He provides insight into the current state of restaurants, why he eventually left and transitioned to the island full time, where he finds support these days, and what he is exploring for the future.