Chef Il Hoon Kang serves as the Executive Chef at Post Ranch Inn and its renowned restaurant, Sierra Mar. His culinary philosophy blends practicality with a sense of curiosity, allowing him to showcase ingredients in straightforward yet innovative ways that often surprise diners. Before joining Post Ranch Inn, Chef Hoon honed his skills at the Michelin-starred Madera in Menlo Park, California, where he held the roles of Executive Sous Chef and Chef de Cuisine under the guidance of Chef Reylon Agustin, the current Director of Culinary. His impressive resume also includes prestigious positions at acclaimed establishments such as Commis in Oakland, which boasts one Michelin star, The Restaurant at Meadowood in St. Helena with three Michelin stars, and Calistoga Ranch at Auberge Resort. With a wealth of experience in high-caliber kitchens, Chef Hoon continues to elevate the dining experience at Post Ranch Inn, crafting dishes that reflect his unique vision and dedication to quality. His commitment to simplicity and creativity ensures that each meal is not just a feast for the palate but also a delightful surprise for the senses.

Chef Il Hoon Kang
Executive Chef
​Post Ranch Inn
and Sierra Mar Restaurant,
​Big Sur

Post Ranch Inn and Sierra Mar

Chef Reylon Agustin
Culinary Director
​Post Ranch Inn
and Sierra Mar Restaurant,
Big Sur

Post Ranch Inn and Sierra Mar

​Chef Reylon Agustin serves as the Director of Culinary at Post Ranch Inn, where he leads the renowned restaurant Sierra Mar and its celebrated culinary program focused on ethical sourcing. His dishes are inspired by the rich coastal resources of the region, and he collaborates closely with local producers to create a farm-to-table dining experience that also bolsters the local economy. Under his guidance, the inn's Chef’s Garden employs regenerative farming techniques to supply fresh ingredients to Sierra Mar, while also contributing 1% of food revenue to Zero Foodprint, a nonprofit dedicated to promoting sustainable agricultural practices. Before joining Post Ranch Inn, Chef Agustin was the Executive Chef at Rosewood Sand Hill in Menlo Park, California, where he successfully maintained a MICHELIN star for the restaurant Madera. His culinary journey includes leadership at Presidio Foods alongside the esteemed chef Traci Des Jardins, as well as training at several prestigious establishments, including the three MICHELIN-starred Restaurant Gordon Ramsay and The Fat Duck. In addition to his culinary achievements, Chef Agustin is actively involved in developing a new 68-acre farm and garden in Salinas in partnership with Regenerative California, a nonprofit co-founded by Post Ranch Inn. This initiative aims to provide sustainably grown produce for Sierra Mar and other local eateries, further emphasizing the inn's commitment to luxury hospitality that prioritizes environmental and social responsibility.

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Wineries & Cideries

More wineries to be added

Sones Cellars

Michael and Lois Sones founded Sones Cellars twenty years ago, with our first vintage in 2003.  Initially, we focused on Petite Sirah and Zinfandel, our version of quintessentially Californian wines.  Since we also wanted a white wine that would not only reflect California, but would be our own signature blend, we developed Canción del mar, a blend of Pinot Gris, Torrontes, Viognier and Sauvignon Blanc.  We continue to focus on what we think of as essentially California red and white wines and source our grapes mostly locally from Santa Cruz and Santa Clara Counties, as well as the Lodi region.
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Michael Sones & Lois Sones
Wine Makers / Owners

Sones Cellars - Santa Cruz

Tanuki Cider

For a small startup, Tanuki Cider crafts an impressive array of local cider options. Those change constantly with the seasons, resulting in vintage-style ciders that vary with every year’s weather patterns, as does wine.  Robby Honda, a fourth generation Japanese-American, hyper-local sources all of his fruit from Santa Cruz County farms.

Robby Honda
​Cider Maker / Owner

Tankui Cider - Santa Cruz

Chez Noir - Carmel-by-the Sea

An elevated, community-driven restaurant rooted in coastal California cuisine, Chez Noir is the passion project of husband-and-wife team Chef Jonny Black and Monique Black. Tucked away in the village-like streets of Carmel-by-the-Sea, guests will discover a modern, seafood-centric menu showcasing pristine ingredients sourced from throughout the Monterey Peninsula.
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Rather than a traditional take on fine dining, Chez Noir offers everyday luxury through an abundance of micro-seasonal ingredients, thoughtfully prepared, and the warm hospitality of a family-run restaurant.

From baked goods, to charcuterie, preserved produce, dry-aged fish and fresh pastas, each dish shines with the flavors of housemade ingredients inspired by Chef Black’s Michelin-starred experience and ongoing exploration of French and northern Spanish cuisines. Whether served in the restaurant’s intimate dining room, at the eight-seat bar or in the exterior courtyard, the restaurant’s transportive, terroir-driven approach elevates an unassuming neighborhood haunt to destination dining status. 

Chef Jonny Black
Executive Chef / Co-Owner

Chez Noir - Carmel-by-the Sea

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4:00 pm  Welcome to the Farm
Drinks and appetizers in our barn

5:00 pm  Tour of the Farm  
Silvia and Sam will show you our beautiful farm and explain what and how we grow our product.
Come learn the history of our farm and family.

5:30 pm  Dinner is Served
Sit family style in our apple orchard and enjoy a fabulous 5 course dinner and wines.

Prevedelli Farms (Main Ranch)
375 Pioneer View Road
Watsonville, CA 95076

All ages are welcome, although the dinners are more appropriate for adults.
Tickets are per person, non-refundable.

Please join us,  for a beautiful dinner at our farm,
​as we celebrate 78 years of farming