Successful entrepreneur Brian Bonar is quickly adding to his business successes, according to an article published via Modern Living. Brian has already built his success at Trucept, Smart-tek Automated Services, Allegiant Professional Business Services, Inc., The Amanda and at Dalrada Financial. Now, he is already well on the way to building Bellamy’s in northern San Diego and nearby Ranch at Bandy Canyon into huge successes.
Part of Brian Bonar’s success is in hiring the right professionals to assist him like master chef Patrick Ponsaty who has delighted diners for over 30 years. This fifth-generation cook has been named James Beard’s Hotel Chef of the Year and San Diego’s Home and Garden has added him to their Chef’s Hall of Fame.
Many San Diego diners are already familiar with his cooking since he worked as the Chef de Cuisine at BernardÕO and Chef de Cuisine of El Bizcocho at Rancho Bernardo Inn. He aims to truly impress diners with his French cuisine which also takes inspiration from the robust, intense flavors of EuropeÕs Mediterranean coast.
Evening diners often find delicious Diver Maine Scallops tossed in a kale-parsley risotto and confetti tomatoes on the menu along with luscious chocolate masterpieces that are almost too beautiful to be eaten while lunchtime diners find signature sandwiches, skewers and crepes including a scrumptious smoked salmon crepe.
Regardless of what you choose to order from the seasonally changing menu, leave room for dessert including French Lavender Creme Brulee and Chocolate Bisou. Consider starting your visit to Bellamy’s with a wonderful appetizer like the Andre Ponsaty Escargot dressed with wild mushrooms and chestnuts in a Marsala sauce.
Many friends enjoy meeting in the lounge area before lunch or dinner where head bartender Kevin Ashe and his crew create signature cocktails using locally available fresh fruit and top shelf liquors.
More at: https://about.me/brianbonar