There is eating and then there is Dinning. You can eat anywhere but you can’t dine anywhere.
At Bellamy’s you are Dinning. It’s not food it is an experience. This dining experience is due to the talented Chef Patrick Ponsaty.
The Chef is a native of France, born in Toulouse. Bellamy is located in downtown Escondido. Escondido is a city in San Diego, California. The restaurant is in an adobe style building. Ponsaty has a collection of vintage Armagnac an expensive brandy produced in Gascony, southwest, France.
Chef Ponsaty describes his food as just French. Oh, but patrons say it is more than that. He is not well known that is because he is unpretentious. Chef Ponsaty is a soft spoken man. To him cooking is an art and eating it is the result.
He was head Chef at El Bizcocho at Rancho Bernardo Inn. There he taught Gavin Kaysen a new comer to the culinary discipline. Chef Ponsaty coached Gavin Kaysen to the ranking of third place in the world for the national Trophy of cuisine and pastry in Paris. In 2004 Kaysen took Ponsaty’s job.
Ponsaty moved on to other restaurants until he was hired by Brian Bonar. Sand Diego Magazine posited that Brian Bonar is a big fan of Chef Pansaty. According to the Chef, Mr. Bonar has given him what he always wanted Freedom. Mr. Pansaty collaborates on all aspects of Bellamy’s along with Bonar’s stepdaughter Gianina Pickens.
Brian Bonar is the CEO of Trucept (a firm that helps other firms runs more effectively) for five years. He has worked extensively with IBM for 18 years in Europe. And now he is the owner of Bellamy’s as well as serval other upscale restaurants (The Ranch at Bandy Canyon to name just one) – http://www.whitepages.com/name/Brian-Bonar.
Bellamy’s location Escondido was not considered a center for fine dining but that all changed when Bonar took over. Bonar said he saw a need in this area for a restaurant like Bellamy’s. To Brian fine dining is not just about food but the overall experience. His restaurant replaced another establishment called Tango.
This restaurant tried to bring wild and innovated ideas to the patrons of Escondido. But Bonar understood that a different menu while necessary is not what makes a successful upscale restaurant. He hired Patrick Ponsaty known as master Chef of France. Bonar knew that Ponsaty would keep patrons coming back for more.
Modern Luxury wrote a nice article about Brian Bonar also hired a staff that pampered his clients. He made the food farm fresh. All the food products are grown and caught near the restaurant so the patrons are getting locally sourced ingredients not just well cooked food. Between the business savvy of Brian Bonar and the culinary talents of Chef Patrick Pansaty, Bellamy will be a legendary establishment.