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.
GERARD PRENDERGAST - DIRECTOR OF FOOD & BEVERAGE
Gerard Prendergast brings over twenty years of hospitality experience to Season’s. Living and working in a variety of localities from LA, New York, London, Shanghai and Chicago Gerard brings a world perspective to Season’s. In addition, Gerard has worked in a variety of culinary environments from catering, family style, pubs, fine dining, banquets, night clubs and resorts. Gerard has the unique experience of being an owner and having designed several high profile restaurants. Never one to stop learning, Gerard is currently studying to attain the title of Certified Food & Beverage Executive, the most prestigious certification available to a food and beverage executive.
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.
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.