Bernardus Wine & Jazz Dinner

An artistic force in the broadest sense of the word, Darin Atwater's career has encompassed the roles of artistic director, composer, conductor, pianist, vocalist, and cultural advocate. For over 20 years, he has forwarded historically marginalized and underrepresented art forms and artists, advancing both to the fore of American Culture.

Born in Washington DC, Atwater attended both Morgan State University and Peabody Conservatory and made his orchestral debut as both composer and pianist with the National Symphony Orchestra performing his Piano Concerto. Engagements with major orchestras, in Performance at The White House, a European tour and world premieres of his numerous compositions followed. As Guest Conductor he has appeared with the Baltimore Symphony, National Symphony, Dallas Symphony, Columbus Symphony, and Jazz at Lincoln Center Orchestra.

Atwater is a master inventor of musical hybrids. From the Emmy Award-winning, jazz-tinged Song in a Strange Land to Day of Affirmation — commissioned by Jazz at Lincoln Center — along with numerous arrangements for gospel legends Richard Smallwood, Donald Lawrence, and Yolanda Adams, he has blended jazz, gospel, and classical music into dazzling fusions. Atwater is a champion of large-form jazz works, having programmed and conducted Duke Ellington’s Black, Brown & Beige, The Nutcracker Suite, Billy Childs' The Calling: Celebrating Sarah Vaughan and David Baker’s Jazz Suite for Clarinet and Orchestra, among others. 

Most recently Atwater premiered his newly commissioned Black Metropolis, a ballad opera with the Philadelphia Orchestra in celebration of the 50th Anniversary of Hip-Hop.
Atwater is the Founding Artistic Director of Soulful Symphony, a uniquely American orchestra of national stature that has become the benchmark for innovation and diversity. It has broadened the audiences engaging in music in the concert hall, literally redefining the symphony experience all while contributing to the canon of American Roots music.

He joined the Peabody Institute of The Johns Hopkins University where he teaches American Roots music and culture and serves as a diversity advocate supporting the selection and evaluation of repertoire taught and performed at the Conservatory. 
 

Hector Berumen's love of cooking began over 40 years ago, working alongside his Father-in- Law at a French restaurant named Pigalle located in Fairfax, CA, a suburb to Los Angeles. While vacationing on the Monterey Peninsula with his family, they all fell in love with the beauty of Monterey County. During a lunch at Casa Nova, in Carmel, CA, he jokingly asked, "Do you have a job for me?" Much to his surprise, they offered him a position on their culinary team.

Berumen loves French cuisine and was fortunate to have an opportunity to work alongside visiting chefs from France while at Casa Nova. Throughout his time on the Central Coast Berumen's culinary career has spanned as Executive Chef at a variety of restaurants including Will's Fargo, Forge in the Forest, and Villa Sombrero.

Berumen is a well-rounded culinary professional with extensive experience and training from the Culinary Institute of America, in Napa Valley, CA. He draws inspiration from everyone on his team through conversation, cooking side by side, or by sharing in local cuisine together. His favorite culinary styles include California Cuisine and French. His signature dish is Chicken Coq Au Vin, a classic French stew with braised chicken in red wine and brandy.

When Berumen was presented with the chance to join the culinary team at the Portola Hotel in the summer of 2022, he was honored by the opportunity to showcase his talents and offer a diverse selection of dishes while incorporating a variety of flavors that inspire the palate.

Berumen has extensive culinary experience and welcomes a challenge whether he is cooking for a 1,000 guests or curating a menu to pair with award-winning Monterey County Wines. His goal is to become an Executive Chef for a large operation. In the meantime, his goal for his team is to teach them new skills and dishes from different countries located around the world. When he is away from the kitchen, he enjoys taking his two German Sheppard dogs on long walks in Toro Park.

Philip began his career in Wine and Food in New York at a tiny restaurant called Millies Place where he honed his bartending and wine skills. Philip spent 15 years in Los Angeles at Engine Company 28 Restaurant where he was the wine buyer and bar manager. During this period, he received several accolades with his partner in "Bar Crime" James D'Aquila from The Zagat Guide, including, Best Bartenders in Los Angeles, Best Martini's in Los Angeles and Best Bloody Mary Mix. Philip has been with Bernardus Winery for 17 years and has a vast knowledge of everything Bernardus. He is a huge part of the success of the tasting room and always creates an exciting and entertaining environment for local regulars, club members, and new faces to Carmel Valley. Philip handles the important role of shipping for the Wine Club and visitors to the winery.

Assistant Tasting Room Manager Shipping and Receiving Manager

Carmel Valley Creamery is a new micro-creamery in the heart of Carmel Valley Village, specializing in handcrafted artisan cheeses made from cow's and goat's milk. Visitors are invited to experience the cheesemaking process firsthand through a large observation window and enjoy fresh cheeses, crafted with care in the historic Rosie's Cracker Barrel. 
Originally from Normandy, Sophie Hauville brings a passion for French cheeses. After leaving her corporate career to live on a farm in Big Sur during the pandemic, she embraced a new path, learning to care for goats and the craft of cheesemaking under the guidance of renowned local cheesemaker, Charlie Cascio. Following her role as cheesemaker and herd manager at Carmel Valley Ranch, Sophie co-founded the creamery to share her craft and the flavors of Monterey County's terroir.