Fresh Local Ingredients. Inspired World Cuisine.
Meet our Team
NATE SARGENT - EXECUTIVE CHEF
Nate Sargent, a native of Asheville, NC, graduated from the nationally accredited culinary arts program from Asheville-Buncombe Technical College. AT AB-Tech, Nate became part of the award winning Hot Food Team. While attending culinary school, he obtained his Culinarian Certification from the American Culinary Federation and also became a Disciple de la Toque Blanche.
Nate grew up in kitchens…he started out bussing tables in his parents’ cafe at an early age. His passion for the culinary arts led him to AB-Tech where he did his internship here at Season’s back in 2003. Later he become Executive Chef of historic Woodfield Inn, the historic Carter at Main in Tennessee and Sous Chef at Biltmore Estate. Nate’s passion is focused on the utilization of fresh local ingredients. Being able to select produce from Season’s on-site organic garden was one of the key elements that drew him to Season’s. The restaurant’s commitment to sustainable practices and farm to table approach is what Executive Chef, Nate Sargent is all about.
PETER FASSBENDER - DIRECTOR OF FOOD AND BEVERAGE
Fassbender, a native of Chile, has been living in Western North Carolina for the past 13 years and has over 20 years’ experience in the hospitality industry. A culinary graduate from Le Cordon Bleu in Paris, France and also a B.A. in Business Administration graduate from Instituto de Los Andes in Lima, Peru, Fassbender has spent his career working in diverse restaurants such as Bohemia in Lima, Peru where he worked with the renowned Chef and entrepreneur Gaston Acurio. He has also worked as Executive Chef at Ibis in Santiago, Chile, Genzianella in Formazza, Italy, Henderson Village in Georgia and more recently as the Executive Chef for 7 years at Season’s at Highland Lake, the on-site restaurant of Highland Lake Inn & Resort.
ROBIN BENNETT - BANQUET RESTAURANT MANAGER
Robin Bennett is a native of Western North Carolina and a Hendersonville resident for the past 33 years. Robin has been in the foodservice industry for over 25 years; her first experience was on Hilton Head Island, SC. In 1982 Robin returned to Hendersonville as co-owner of Expressions Restaurant. Expressions remained in business for 25 years and sold in 2007. She was also co-owner of Purple Sage Cookware and Wine Shop from 1993 until 2014. Robin has been with Season’s for one year and is currently our Restaurant Banquet Manager.
KAYLA JARVIS - RESTAURANT MANAGER
Kayla Jarvis, a native of North Carolina, grew up on the Outer Banks where she quickly learned of her love for food and the hospitality industry. She then moved to Charlotte, NC where she studied at Johnson and Wales and received her Culinary Arts and Food Service Management Bachelor’s degree. She has spent her entire working life in the food and beverage industry and is dedicated to a continued career in this field. Family brought her to Hendersonville, where she came to Season’s as a restaurant shift leader. In her spare time, Kayla enjoys cooking, spending time with her son and learning all about Hendersonville and what it has to offer.
RICK ENGLEHORN - RESTAURANT MANAGER
Rick’s hospitality journey began 35 years ago in Monterrey County, California and has spanned the country, literally, from coast to coast. Some of his contributions to the hospitably industry include ; the owner/operator of Sweet Retreat Bakery and Catering in Carmel Valley, California, Lodge and Kitchen Manager at Arizona Snow Bowl in Flagstaff, Arizona and, for the past eight years Rick has served as the Banquet and Front of House Operations Manager for various Hilton properties on Florida’s Space Coast in central Florida.
GRETCHEN ALLEY- LEAD BARTENDER
Gretchen Alley, our Lead Bartender comes to us from Hendersonville, NC- just down the road, where she has settled after an early life on the go. Her love for natural and bright colored foods drew her to a career in the food and beverage field . After many years of experience in the restaurant industry she has refined her focus on working in fine dining restaurants which utilize local, organic and sustainable goods. As our new Lead Bartender, she is putting together Craft cocktails, Local brews and Fine wines using the knowledge she has picked up from her vast experiences.
BONNIE RUSH- BANQUET CHEF
Bonnie is originally from Alabama but spent most of her life moving from place to place, finally settling down in beautiful Asheville. She has two grown children, Samantha and Michael, whose childhood memories revolve around cooking and eating – there was always a houseful. After spending many years as a computer programmer, Bonnie decided to parlay her love of cooking for a crowd into a career. She went to AB Tech in Asheville and graduated cum laude with a degree in Culinary Technology. She comes to us from Country Club of Asheville where she served as Chef de Cuisine. She is a member of the American Culinary Federation and is currently a Certified Sous Chef, while actively pursuing her goal of becoming a Certified Executive Chef. She enjoys reading, gardening and travel, but most of all, still loves cooking for the kids - and grandbaby Jace - and friends.
NICOLE ROWLAND - PASTRY CHEF
Nicole is a native of WNC, from Franklin, NC. She attended Johnson & Wales University in Charlotte, NC and graduated with an A.A.S. in Baking and Pastry Arts in 2013. Nicole completed her pastry internship at the Greenbrier Sporting Club in White Sulphur Springs, WV. She has lived and worked in the Asheville area for the past five years holding positions as bakery team leader at City Bakery and lead baker at The Grove Park Inn. In her free time, Nicole enjoys being outdoors and learning brush calligraphy.