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Seasoned chefs to create Seasons Café


Two local chefs have decided spring is the season for change.

Deron Little, manager of Fox Den Country Club, and Roy McKinnon, manager of Club LeConte in Knoxville, will open Seasons Café Friday, May 26, in the Renaissance development on Kingston Pike.

“We’ll have about two-thousand square feet of interior space,” McKinnon said. “Then we’ll have an exterior patio with landscaping that will be about three-thousand square feet. When people first walk in, there will be a bar area and a couple of plush couches available for them to sit in.”

The dining area will accommodate 70 people, while the patio will hold 48 people, he said.


McKinnon said the café bar would serve as a breakfast bar in the morning, then as a wine bar for lunch and dinner.

There will be wireless Internet access available.

“We feel it’s going to be something unique,” Little said. “Our emphasis will be on the highest quality food. We’ll be using healthy cooking procedures, things like fresh herbs and no processed food.”

“We want the place to have a sophisticated, casual environment,” McKinnon said. “We don’t want it to have a presumptuous feel. We want this to be a place where a person wearing jeans feels they can go in and have a glass of wine and a piece of fish.”

“We want people to be able to celebrate the seasons in their lives with us,” Little said. “That was one of the reasons for the name. We want people to feel they have an ownership in this restaurant.”

“We want this to be a gathering place, where people feel like this is an extension of their home,” McKinnon said.

McKinnon and Little, both Christians, said they chose Farragut as the location for their restaurant in part due to Noah and R. Knick Myers, the developers of the Renaissance.

“Knick and Noah Myers share the same vision we do,” Little said. “We feel we have the right values to sustain us and high standards that will keep the customers coming back for more.”

“Deron and I felt this is what we are called to do,” McKinnon said. “We feel the best way to minister to people is through our gifts and cooking is what we love to do. It’s our desire that people walk away feeling like they genuinely know who we are.”

“The key to our success will be our employees,” Little said. “We plan to hire about seventeen staff members.”

The pair declined to say how much of a financial investment they are putting into the restaurant, other than to say “a lot.”

“We’re not trying to be vague,” McKinnon said. “It’s just that we’re not finished spending money yet.”

Little and McKinnon said they became acquainted with each other while working at their respective clubs. A mutual friendship and respect grew, they said.

The pair kept their venture under wraps for a short time in order to give them an opportunity to let the members of their respective clubs know what was going on.

“We didn’t want them to hear it on the street,” McKinnon said.

Little, originally from Washington state, is a certified executive chef through the American Culinary Association. He and his family have been in Tennessee for several years.

McKinnon, also a chef, said he came to Tennessee via California and decided he and his family wanted to stay.

“Deron and I are brothers in Christ and partners in business,” McKinnon said. “We were being lead to plant roots here in Knoxville and that’s what we have done.”

 

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