Meet The 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 has spent the past 8 years as the Chef de Cuisine at Stoney Knob Cafe in Weaverville, NC.
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 and he is happy to now lead Season’s kitchen on this new culinary journey.
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.
Winni Shelton - Senior Restaurant Manager
Winni Shelton, a native of North Carolina, spent the last 24 years in Atlanta, GA where she worked with a variety of restaurants and catering companies. Most recently she worked with Bold Catering and Design, an award winning catering company with roots in the restaurant world and an Atlanta favorite. Winni brings her 30 years of experience in food, beverage and hospitality back to North Carolina and joined the team as Senior Restaurant Manager. In her spare time Winni enjoys hiking, golfing and spending time with friends and family.
Daniel Rivera - Executive Sous Chef
Daniel Rivera, a native of Puerto Rico, has been living in Florida for the past 27 years and has over 19 years’ experience in the culinary industry. A culinary graduate from Johnson & Wales University in Miami, Florida, Daniel has spent his career working in diverse restaurants and Hotels such as Stonewood Tavern & Grill in Orlando, Florida where he worked as Chef de Cuisine alongside Executive Chef Entrepreneur Mike Drury. He has also worked for the past 11 years in different roles from Chef de Cuisine, Banquet Chef, and Executive Sous Chef with Loews Hotels in Florida. Some of the Hotels to include Hard Rock Hotel where he worked with Executive Chef Douglas Chin, Loews Miami Beach where he worked alongside of Executive Chef Frederic Delaire, Loews Royal Pacific where he worked with Executive Chef Nando Belmonte, and his last role at The Loews Don Cesar where he worked alongside Neeraj Mahani. Daniel has recently moved to the great State of North Carolina where he has joined our team as Executive Sous Chef at Season’s at Highland Lake.
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 - Assistant 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.
Megan Shreve - Pastry Chef
Megan grew up in the small town of Wattsburg in Northern Pennsylvania. At a young age, baking for family and friends, she found her love of food and all things sweet. She is a graduate of IUP Academy of Culinary Arts in Punxsutawney, Pennsylvania. During her time at IUP, she studied both Culinary and Baking and Pastry. Upon completing school she moved to Asheville, North Carolina to explore the local cuisine. Before joining Season’s she spent four years at The Inn on Biltmore Estate. When she’s not working, Megan loves to go hiking, enjoy the local food and spend time with her friends.