Where Historic Charm meets Contemporary Cuisine

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Meet our Team

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PETER FASSBENDER  -  RESTAURANT GENERAL MANAGER

Peter Fassbender, a native of Chile has been in hospitality for 20 years. Peter graduated in 1994 from Instituto de los Andes in Lima, Peru with a double major in Business Administration and Culinary Arts. After living and working in Peru for 4 years, Peter went on to work as Chef de Partie in Italy, where he became so inspired by old world cuisine that he decided to attend Le Cordon Bleu in Paris, France for their culinary and pastry programs. After graduation, Peter migrated to the United States, where he worked as Executive Chef on a hunting lodge in the outskirts of Perry, Georgia.

In 2004, Peter was hired as Executive Chef at Season’s at Highland Lake and held this position until 2012 when he was promoted to Director of Food and Beverage at Season’s. After growing Season's to one of the premier restaurants in Western North Carolina, Peter now serves as the Restaurant General Manager.

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TYLER SEIGLE  -  EXECUTIVE CHEF

Tyler is a native of south Georgia, and after graduating culinary school he began his professional career at a small southern cuisine restaurant called Friends Grille+Bar. He worked there for seven years, moving from line cook, to Sous Chef, and eventually Chef De Cuisine, a position he held for three years. In 2019, Tyler decided to make the move to Asheville after visiting for the first time with a group of friends and falling in love with the area. He took the position of Sous Chef at Stable Café on the Biltmore Estate, staying there for 18 months before coming to Season’s. Tyler loves classic French cuisine as well as Asian-Fusion and his inspirations include Chefs David Chang and Frank Stitt.

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ROBIN BENNETT - 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 since 2014 and is currently our Restaurant Banquet Manager.

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ALLISON EARNEST - EXECUTIVE SOUS CHEF

Allison is originally from Southern Michigan. She graduated from Northwood University with a degree in Hospitality Management. Even with her business background, she has always had a passion for the culinary arts. She has travelled around the country honing her skills as a chef at private clubs, including Ocean Reef Club in Key Largo, FL, and has also travelled to Bellagio, Italy to study under regional renowned chef Luigi Gandola. After a visit to Greenville, SC for a wedding, she fell in love with the region and decided to make her home in Greenville with as Executive Chef of Catering for Larkin’s Catering. She stayed there for 8 months before coming to Season’s. Allison loves Italian cuisine and the true flavor of fresh locally sourced ingredients.

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SYDNEY SOBOLEWSKI  -  SOUS CHEF

Sydney is originally from Northeastern Pennsylvania. She attended Indiana University of Pennsylvania Academy of Culinary Arts in Punxsutawney, PA. After graduating as the valedictorian, she accepted an externship at The Biltmore Estate in Asheville, NC, to continue her education. She worked at the Stable Café progressing from an intern to a Cook II. After moving to Asheville for the time being, she realized that it was the place she officially wanted to call home. She began working through all of the restaurants on the Estate and decided to settle in as a Cook III at the fine dining restaurant, The Inn on Biltmore Estate. She stayed there for seven months before starting at Season’s as a Lead Line Cook. Sydney loves the culinary artistry and she conveys this through her food and plating. In her free time, she loves to draw, paint, and go on hikes in the Blue Ridge Mountains.