Speakers & Chefs 2025

William Dissen is a renowned chef and culinary diplomat, restaurateur, author, and is a pioneer and advocate of the farm-to-table and ocean sustainability movements. Founder of four award-winning restaurant concepts, Chef Dissen draws on his global culinary expertise and zest for diverse ingredients that tell a story to create world-class dishes for each restaurant's guests. His recent title, Thoughtful Cooking: Recipes Rooted In the New South, was released in 2024, and at present he is on the shortlist for a James Beard award for Outstanding Chef of the country.

Susi Gott Séguret, CCP, CSW is founder and director of the Seasonal School of Culinary Arts held in Asheville, Ithaca, Sonoma and Paris, and also orchestrates the Asheville Wine Experience, the Asheville Truffle Experience, and the Appalachian Culinary Experience. Author of multiple books, including Cooking with Truffles: A Chef's Guide, Susi honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. More at The Quintessential Table.

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​Natalie Dechiara is a lover of all things wild. She was bit by the foraging bug back in 2014 on a porcini hunt in Takilma, Oregon. Since then she has climbed many a mountain in search of special berries, crunchy leaves, and many a fungi. When she isn’t truffle hunting with her Lagotti Eva and Massimo, you can find her selling foraged mushrooms and hand printed art at numerous of Asheville area tailgate markets with her husband Luke at the Wild Goods booth.