Chef
Matthew Dillon
- Discipline
- Chef
- Based in
- Seattle, Washington, United States
i. Biography
In Seattle, seasonal cooking is a discipline of timing, sourcing, and restraint. In Matthew Dillon’s work, that discipline has been measured through radishes pulled close to service, meat cured by hand, and vegetables and fish moving through the daily labor of farmers, foragers, and fishermen. The cooking is built on attention to weather, soil, salt, smoke, and the point at which an ingredient is ready to be served without being overworked. At The Corson Building in Georgetown, the craft extends to the form of service. The material includes the table: communal, family-style meals, shared dishes, and a dinner-party cadence shaped by neighborhood and season. The Seattle register here is intimate and unfussy, with the plate, room, and producers kept in close relation.
The Climb
Training at Seattle Central Community College gave Matthew Dillon a formal base before a career that joined kitchen precision with the broader work of setting, hospitality, and atmosphere. The path stayed local rather than scenic, with attention placed on nearby producers and on simple materials handled carefully. Seasonal restaurant cooking in Seattle took one form during Dillon’s work as chef at Sitka & Spruce in Seattle. It took another at The Corson Building in Seattle, where he became chef/restaurateur and made the meal function as both service and gathering. At Bar Sajor in Seattle, where he later served as chef/restaurateur, the same local and seasonal concerns continued through a language of craft, restraint, and immediacy. Across these chapters, the craft reads as refinement rather than reinvention. The rooms changed, while the vocabulary held: vegetables treated directly, preserved and cured elements made with intention, and menus responsive to those who grow, gather, raise, and catch.
Now
Local and seasonal cooking remains the through-line in Matthew Dillon’s work: ingredients handled with process visible rather than hidden. The Pacific Northwest table is the reference point, with peak produce, cold-water fish, and food that keeps the labor of sourcing and preparation in view. That directness is a technical choice. Technique does not need to announce itself to carry weight; it can sit in the cure of a ham, the freshness of a radish, the balance of a shared plate, or the way a meal moves from ingredient to conversation.
Signature
Signature dishes include The Corson Building’s family-style.
Awards and Standing
Matthew Dillon has received Food & Wine magazine, 10 Best New Chefs. Matthew's honors include Best Chef: Northwest (2012).
Profile updated July 2026
FAQ
Asked of Matthew
What role does Matthew Dillon hold?
Matthew Dillon is chef at Corson Building — Regional American.
Where did Matthew Dillon train or study?
Matthew Dillon trained at Seattle Central Community College.
What recognition has Matthew Dillon received?
Best Chef: Northwest (2012).
