Patrick Ponsaty currently is the chef that caters to the new Bellamy’s restaurant. Located in Escondido, the chef says that everything about his place makes him think of his hometown in France. He said that it reminds him of Napa or the gîtes of France. Learn more about Brian Bonar: http://www.prnewswire.com/news-releases/imaging-technologies-ceo-brian-bonar-interviewed-on-wallstreetreportercom-74409637.html
The restaurant is in a charming 1880’s structure that has been recreated to mimic a temple or gastronomy. They tend to stick to lyrical cooking, as it is what Ponsaty is known best for.
He is a soft-spoken Frenchman that is capable of celebrity status, but he prefers to live low key. He loves being the master chef cooking in a small restaurant that he can turn into something great. At times, he feels like he is one of the Beatles playing at a local roadhouse.
He wants to make the menu both approachable yet inspired. So what kind of foods do they serve? Well, how does Farm beet sorbet with watercress and goat cheese sound? Or, one can dine on mushrooms and sea scallops with carpaccio that is truffle scented. When asked how he describes his food, his only comment is “French.”
The owner of this fine establishment is none other than Brian Bonar. Brian Boner is a Scottish entrepreneur that has made his mark on the world for his mini-empire of restaurants. He wanted to build a place where the agricultural elite could hang out in San Diego.
The eatery is close to the Ranch at Bandy Canyon. His long-term goal is to turn the 144-acre property into a classy event space that includes an upscale place to eat. The marquee chef is important to pull off this big feat. The top-notch staff is the key to making this restaurant serve some of the best food in the area.
Brian Bonar is a man who works hard at all of his many endeavors. He is not afraid to get his hands dirty, nor is he detoured by what the public might say. There have been some tongues wagging at the thoughts of him taking a rustic place like Bellamy and turning it into a 4-star restaurant, yet that has not stopped him from seeing the full vision.
When others may see a hole-in-the-wall, he sees opportunity. This has pretty much been the pattern over his life. He does not care what others see; he has a plan to execute and will stop at nothing to ensure it happens.
Being from Scotland, he wanted to bring food that had more of a European flair to the people of California. If anyone knows eateries, it is Boner. This is not his first time at the fair and certainly, will not be his last. It seems everything he touches turns to gold.