James Beard Award-winning chef Matt Dillon has long been part of the fabric of Vashon Island life. His influence extends far beyond the walls of any restaurant or home, shaping how the island connects food, community, and sustainability.
Dillon’s story on Vashon began more than a decade ago with Old Chaser Farm, a 10-acre property that became a living example of his belief in local sourcing and seasonal ingredients. What started as a working farm supplying produce, meat, and dairy to his Seattle restaurants has evolved into a cornerstone of the island’s culinary identity. The farm remains a testament to the idea that great food begins with great soil and care for the land.
While many know Dillon for his James Beard Award and celebrated Seattle restaurants such as Sitka & Spruce, Bar Ferdinand, The Corson Building, and The London Plane, Vashon residents know him as a quiet neighbor, a hands-on farmer, and a creative force who helped redefine Northwest cuisine. His approach reflects the island’s values of self-reliance, craftsmanship, and respect for nature.
Nicole Martin, the agent representing one of his Vashon homes now for sale, noted that Dillon plans to stay rooted in the community with his family while expanding his focus toward aquaculture. He’s working on developing his oyster farm and exploring new public-facing ventures that highlight Vashon’s unique connection to the water. For Dillon, the next chapter isn’t about leaving but deepening his commitment to the place that has long inspired his work.
Dillon’s connection to food started early, working in a café at the age of 12. After culinary school, with a short pause for a stint touring with his band, he returned to the kitchen and opened his first restaurant, Sitka & Spruce, in 2006. His restaurants quickly became known for blending rustic creativity with a sense of community, values that continue to echo across his projects on Vashon.In 2012, Dillon received the James Beard Award for Best Chef: Northwest, solidifying his reputation as one of the region’s most influential culinary voices. Yet even with national recognition, it’s Vashon that keeps him grounded. The island’s pace, people, and landscape mirror the principles that have guided his career: simplicity, authenticity, and a deep respect for the natural world.
As Dillon continues to invest in the island’s future through farming and new ventures, Vashon remains both his home and his muse, a place where food, creativity, and community come together naturally.
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Author: Vashon Island
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