The Salty Magazine Dinner Series Presents
The Market Place x Alma Fonda Fina x Scoundrel x Oyster Oyster
The Market Place, 20 Wall St, Asheville, NC 28801
An Earth Day Celebration
April 22nd, 2026
RESERVE YOUR SPOT HERE
Salty Magazine and James Beard-recognized Chef William Dissen of The Market Place in Asheville, NC, will welcome Chef Johnny Curiel (one Michelin-starred Alma Fonda Fina and one Michelin-starred Mezcaleria Alma in Denver, CO), Chef Rob Rubba (one Michelin-starred and Michelin Green-starred Oyster Oyster in Washington D.C.), and Chef Joe Cash (one Michelin-starred Scoundrel in Greenville, SC). Four chefs from four states all united by an unwavering commitment to sustainable practices come together to take guests on an impressive culinary journey in celebration of Earth Day. Reservations for this unmissable experience, priced at $195 (exclusive of tax and service) with an optional wine pairing, are available on OpenTable.
Chef William Dissen
From his upbringing in the Appalachian Mountains of West Virginia, Chef William Dissen has always been in touch with the outdoors & nature. Time spent on his grandparents’ farm and his grandmother’s cooking—bountiful meals straight from the garden to the kitchen table—influenced his cooking and his belief in sustainable agriculture & local cuisine. Post-graduation from West Virginia University, his study of French language and culture lead him to pursue a career in the culinary field. He enrolled at the Culinary Institute of America in Hyde Park, New York. From the CIA he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins, later moving on to Cypress in the lowcountry of Charleston, South Carolina. Chef Dissen continued his education by attaining a Master’s Degree in Hospitality, Restaurant & Tourism Management at the University of South Carolina. Following his dream of opening his own restaurant, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home. The Market Place Restaurant has been nominated by the James Beard Foundation for Outstanding Restaurant in America, and Chef William Dissen was also nominated by the James Beard Foundation for Outstanding Chef in America to recognize the restaurant and Chef Dissen’s pursuit of excellence in the kitchen and in the community.
Chef Johnny Curiel
Born into a family of chefs, Johnny grew up in Guadalajara, Mexico with an irresistible allure for the kitchen, beginning his culinary career at age 14 as a dishwasher in his father’s restaurant. At age 18, Chef Curiel went on a culinary immersion to Mexico with a simple mission: to unearth the heart and soul of his country’s rich and diverse cooking traditions. His journeys took him from bustling restaurants and street food stands to abuelas’ home kitchens, learning age-old techniques and wisdom of generations along the way. Drawing on his experiences in Mexico, Curiel joined Chef Richard Sandoval’s renowned team to cook at restaurants around the U.S. and Mexico. He established himself in Denver’s burgeoning culinary scene, and his talent led him into restaurant consulting –– from coast to coast –– where he finally gained his father’s approval and the courage to start his own concept. Chef Curiel made his solo restaurant debut with Alma Fonda Fina, a restaurant dedicated to sharing the integrity, tradition and culturally rich experiences that defined his culinary journey and create a transportive dining experience that embodies the beauty of Mexico. As Chef Curiel continues to push the boundaries of taste and tradition, he pays homage to his roots and uses food as a way to showcase his cultural pride. Alma Fonda Fina was awarded one Michelin Star in 2024 and Mezcaleria Alma was awarded one in 2025.
Chef Rob Rubba
Rob Rubba is an American chef, environmentalist, and activist from the East Coast state of New Jersey. He trained under chefs like Guy Savoy, George Perrier, and Gordon Ramsay, and has worked in Michelin-starred restaurants in New York City, Chicago, and Los Angeles. His professional reputation was solidified after founding and running Hazel, a successful restaurant in Washington, D.C. In 2018, he decided to set out on a new path and opened Oyster Oyster in Washington D.C., which was founded upon his commitment to serving the ecosystems around him while also serving good food. Oyster Oyster also sources the rest of its seasonal ingredients from sustainable farms, most of which are small and local, and earned a Michelin star in 2023 and a Michelin Green Star in 2024. Rubba is also a co-founder of Bakers Against Racism, an online bake sale initiative that led to the delivery of $2 million to social justice organizations during the global protests for racial justice in 2020.
Chef Joe Cash
Chef Joe Cash spent years in the world’s top kitchens before returning to his hometown to open Scoundrel. He began his culinary career in Greenville before moving to New York where he cooked at acclaimed three Michelin-starred and New York Times four-starred Per Se. He then moved to Copenhagen to cook at the Two-Michelin-starred Noma. In 2014, Cash returned to New York from Denmark to become the Executive Sous Chef at hospitality powerhouse Major Food Group’s flagship, Torrisi Italian Specialties, working closely with Chef Rich Torrisi. When Major Food Group won the bid to bring new life to the iconic Midtown Manhattan skyscraper, The Seagram Building, Cash was tapped as the Executive Chef for The Pool, Major’s premiere dining destination. In 2021, Cash moved back to Greenville to open Scoundrel, which has received critical acclaim, including being named one of Esquire’s Best Restaurants in America and a James Beard Semifinalist for Best New Restaurant. In 2025, Scoundrel was awarded one Michelin star.
About Salty Magazine
Salty Magazine, founded by Chef Geeta Bansal, is a unique quarterly print and digital publication. It is an independent democratic platform that provides an unbiased arena for free expression, where divergent voices of the culinary fraternity exchange ideas, concepts, and experiences at all levels. Invited members of the international gastronomic community share their thoughts and views in exclusive interviews and features penned by them with readers around the globe. Salty has been fortunate to have the support of and feature renowned and emerging chefs, food scientists, historians, front of house, beverage professionals, designers, visionaries, producers, social entrepreneurs, and food activists.
The Market Place
20 Wall St
Asheville, NC 28801
828 252 4162