Matt Dillon

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. 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. Dillon was named a “Best New Chef” by Food & Wine in 2007. In 2008, he opened a second restaurant, the Corson Building in Georgetown, Seattle, serving a tasting menu for over $100 per person. 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. 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. 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.