Where Historic Charm meets Contemporary Cuisine
Meet our Team
PETER FASSBENDER - DIRECTOR OF FOOD & BEVERAGE
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, were 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, were 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. Peter held this position until 2012 when he was promoted to Director of Food and Beverage at Season’s. After a brief passage through The Cliffs in 2018, we are pleased that Peter decided to return home, and in 2019, he firmly reset his roots at Highland Lake Inn & Resort as our Director of Food and Beverage.
KAYLA JARVIS - SR. 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.
ALPHONSO PIPER JR - EXECUTIVE CHEF
Alphonso Piper Jr, a native of Smithfield, NC, started his professional culinary career in Savannah, GA at Pacci Italian Kitchen a Sous Chef then to The Mansion on Forsyth Park, Bohemian on River Street and The Landings Club of Skidaway Island. Longing to return back to his North Carolina roots Alphonso became Sous Chef at The Katharine Brasserie in Winston-Salem, NC, and most recently Sous Chef at the Stable Café on the Biltmore Estate. Alphonso is a strong believer in farm to table ingredients that are fresh and local. “Bringing the simplest ingredients to life and creating bold flavors.” Chef Alphonso gives credit of his culinary foundation to his Grandmother Mary, Aunt Gwen, and Chef Dusty Groves.
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 since 2014 and is currently our Restaurant Banquet Manager.
TRENT TEASLEY - SOUS CHEF
Trent Teasley was born and raised in Greenville, South Carolina; however, his culinary heritage is statewide, with grandparents in both Greenwood and Charleston. His first professional culinary position was at the Greenville Country Club while in high school. Trained at the Culinary Institute of America in located in New York, Trent has learned how to elevate simple ingredients with attention to detail and the use of classic French techniques. After graduation, Trent joined the team at the Biltmore Estate, where he served in a variety of roles including Sous Chef and Demi Chef at Deerpark Restaurant, Stable Café, Bistro; crafting charming southern cuisine, Appalachian comfort food and elegant farm to table fare. Happy to be part of the team at Highland Lake Inn & Resort, Trent is dedicated to sharing his culinary and hospitality talents.
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.