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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MICHAEL COMPEAU - RESTAURANT ASSISTANT GENERAL MANAGER

Michael hails from upper state New York but spent most of his upbringing in the Philadelphia area starting his hospitality career in their family eateries. After attending college for business and culinary, he partnered with the Peddler’s Village group in Lahaska, PA as the Executive Chef/Kitchen manager at their Three Star restaurant, Jenny’s, and worked creating menus for each of their (6) food venues on property. That experience lead into Development General Manager roles for Chi-Chi’s, The Sumney and earning a spot on the start-up team for Texas Roadhouse, with founder Kent Taylor, assisting with management training. When his relationships with product suppliers grew through contract procurement, he became the Business Development Manager for SYSCO Foodservice and Performance Food Group, finished his distribution portion of his career as VP of Sales in Orlando, FL then went back into a beachfront restaurant operations before joining the team at Season’s at Highland Lake. Michael is honored to be a part of this historical property founded to provide exceptional guest experiences in every aspect from lodging to Contemporary Cuisine.

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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 Ala Carte Restaurant Manager.

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MICKEY GREENE - RESTAURANT BANQUET MANAGER

Mickey is a New York City native, and has been working in the hospitality industry for over 25 years. He began his career at the Phoenician Resort in Scottsdale, Arizona, where he received Five Star Front of House training. From there, he moved back to NYC and worked for The Ritz Carlton Central Park, where he cross-trained in Sales, Marketing, Front Office, Food and Beverage, and Event Management, which he quickly developed a passion for. In the mid 2000's Mickey worked with the UK based hotel firm DeVere as their third party Business Development Director, providing US Sales and Marketing representation for the brand's collection of four and five star properties across the United Kingdom. Before moving to the Asheville area, Mickey worked at the full-service event management company Top Shelf in NYC providing event staffing, meeting management consultation, hospitality training modules, and event concept and creation to Fortune 500 companies and large-scale event spaces throughout NYC. Mickey is thrilled to be a part of Highland Lake Inn and enjoys bringing the breadth of his experience to such an established WNC brand. He enjoys marrying the Northern and Southern cultures to provide guests with "delight" as the Highland Lake Inn Misson statement declares.

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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.