Our Story
Deron Little’s passion for the Hospitality/Food & Beverage Industry
began in 1978 in his childhood home of Washington State.
Chef Little’s distinguished career kicked off with the Red Lion Corporation and quickly advanced to chef with Wyndham, Stouffers, Omni, and Marriott Hotels, as well as Farmstead Golf and Country Club, and the AAA Five-Diamond Nemacolin Woodlands Resort of Laurel Highlands, Pennsylvania. Chef Little served as the first resident chef at Greenville Technical College in Greenville, South Carolina until he opened Tahoe South, a successful downtown Greenville, South Carolina restaurant.
Upon the sale of Tahoe South in 1996, Chef Little was recruited to Knoxville, Tennessee by Gettysvue Polo, Golf and Country Club as Executive Chef/Food and Beverage Director. When the Gettysvue property was sold the following year, Chef Little was recruited by neighboring property, Fox Den Golf and County Club. Chef Little remained at Fox Den until 2006. Under Mr. Little’s leadership, the club realized its most profitable year since opening in the early 1970’s. Members and affiliates of both country clubs have come to recognize Deron’s deep passion for the culinary arts and fine service.
Chef Little is recognized as a Certified Executive Chef by the American Culinary Federation where he has been a member for over 20 years; Chef Little has served as Chapter President for Knoxville area ACF chapter as well as Vice President and Chef of the Year for Upstate SC chapter. Chef Little was a member of CMAA, a national organization for club managers, from 1998-2006, he served as the Educational Director for the East TN division from 2003-2004. Through this association he was able to benefit from many hours of continuing education by attending national conventions and state/regional meetings.
The opportunity to open Seasons Innovative Bar & Grille in the upscale campus development of Turkey Creek presented itself in 2013. Seasons Innovative Bar & Grille utilizes the freshest seasonal ingredients available, prepared utilizing classic culinary techniques and presenting the dishes with creative, artistic flair. Seasons Innovative Bar & Grille created a buzz the day the first patron was served, and since then has received a flood of positive attention for Seasons’ innovative American cuisine in a casually sophisticated atmosphere.
Chef Little’s distinguished career kicked off with the Red Lion Corporation and quickly advanced to chef with Wyndham, Stouffers, Omni, and Marriott Hotels, as well as Farmstead Golf and Country Club, and the AAA Five-Diamond Nemacolin Woodlands Resort of Laurel Highlands, Pennsylvania. Chef Little served as the first resident chef at Greenville Technical College in Greenville, South Carolina until he opened Tahoe South, a successful downtown Greenville, South Carolina restaurant.
Upon the sale of Tahoe South in 1996, Chef Little was recruited to Knoxville, Tennessee by Gettysvue Polo, Golf and Country Club as Executive Chef/Food and Beverage Director. When the Gettysvue property was sold the following year, Chef Little was recruited by neighboring property, Fox Den Golf and County Club. Chef Little remained at Fox Den until 2006. Under Mr. Little’s leadership, the club realized its most profitable year since opening in the early 1970’s. Members and affiliates of both country clubs have come to recognize Deron’s deep passion for the culinary arts and fine service.
Chef Little is recognized as a Certified Executive Chef by the American Culinary Federation where he has been a member for over 20 years; Chef Little has served as Chapter President for Knoxville area ACF chapter as well as Vice President and Chef of the Year for Upstate SC chapter. Chef Little was a member of CMAA, a national organization for club managers, from 1998-2006, he served as the Educational Director for the East TN division from 2003-2004. Through this association he was able to benefit from many hours of continuing education by attending national conventions and state/regional meetings.
The opportunity to open Seasons Innovative Bar & Grille in the upscale campus development of Turkey Creek presented itself in 2013. Seasons Innovative Bar & Grille utilizes the freshest seasonal ingredients available, prepared utilizing classic culinary techniques and presenting the dishes with creative, artistic flair. Seasons Innovative Bar & Grille created a buzz the day the first patron was served, and since then has received a flood of positive attention for Seasons’ innovative American cuisine in a casually sophisticated atmosphere.