Brian Bonar’s newest investment, Bellamy’s, is picking up fast in Escondido. The restaurant offers some of the best dishes in San Diego. The Master Chef of France, Patrick Ponsaty, prepares different cuisines and delicacies.
The chef is only one of the two chefs in San Diego that holds the title. With broad experience as a chef at Rancho Bernardo Inn and Planet Coronado, the chef’s mouthwatering dishes are attracting many clients to the secluded ranch along the Grand Avenue.
According to Bloomberg, for Brian Bonar, the restaurant is not just another investment. He wants the locals and other people to have delicious cuisines that could only be enjoyed in 5-star hotels. Bonar has invested huge resources and brought in the master chef to convert the rather lonely ranch into a place full of fun and delicious meals. Previously, Bellamy’s was called Tango.
In his strategic move, Brian Bonar sourced for staff from his favorite restaurants. This way, he could bring in experienced people from their respective fields. This move saw the new restaurant recruit Trevor Da Costa, a front-of-the-house man, and Mike Reidy, a chef.
The entrepreneur hired Mike to serve as Bellamy’s executive chef. In addition, he managed to enlist the services of Ponsaty. With his staff in place, he was now ready to establish the restaurant business that offers quality services and unique cuisines.
When people arrive at the 144-acre ranch, they experience nature in its natural form. The signage for the Bellamy is just a tarp. The changes to the restaurant are also minimal. Much of the furniture and design that existed during the Tango-era is still found at the place. One would think that he or she is lost until the corn soup arrives.
The soup is made from cream that has been treated using Basque. A taste of the soup awakens one’s taste buds! Moreover, you get to enjoy loads of cuisines that only Master Chef of France can prepare.
Some of the dishes offered at the Bellamy’s are a mille-feuille topped with slices of apple over layers of liver comfit and smoked eel. The liver is prepared in pork fat. This information was originally reported on SanDiego Magazine as highlighted in the following link http://www.sandiegomagazine.com/San-Diego-Magazine/August-2013/Grand-Cuisine-at-Bellamys/
The friendly Kyle serves the food. He has an amazing knowledge of the cuisines and describes the dishes in details like an engineer describing his latest sports car. Clients that are not certain on how to eat their servings should not worry.
This is because Kyle guides then through the process perfectly without any hint of annoyance or pretense. He compliments and enhances the services offered by Da Costa and the chefs.
About Brian Bonar
According to Bloomberg, Brian Bonar is a successful entrepreneur and executive leader. The financial expert is known for his transformative leadership at Trucept. Over the last five years, he has served as the chair and the CEO of the company.
He is also associated with various firms such as Dalrada Financial Corporation, Allegiant Professional Business Services, Itec Technologies, and AMS Outsourcing. The graduate of Stanford University founded Bazier Systems in 1994. This was the first company in the world to use SCSI printing technology in its printers.