San Diego has been popular for provision of a rich culinary taste. One of the places that is famous for its wonderful food is the Bellamy restaurant. It is famous for its California modern cuisine that is laced with French taste. The wonderful dining experience is due to the efforts of Brian Bonar, the French Chef Master – more facts: http://www.bloomberg.com/research/stocks/people/person.asp?personId=185634&privcapId=12785995.
Ponsaty style of cuisine is French and unique due to his professional training and background from Toulouse. He has various prestigious honors. In 2012, he earned the Meilleurs Ouvrier de France title. This prestigious title has only been awarded twice in San Diego and to only 10 chefs in the whole of California State. He has been a mentor to successful chefs. In 2003, Ponsaty trained a student called Gavin Kaysen. His training made Kaysen rank 3rd worldwide in the National Trophy of Cuisine and Pastry in Paris.
He has worked in various famous restaurants in the North and especially in Escondido. He was once the Chef de Cuisine of El Bizcocho at Rancho Bernardo Inn. He later became the Chef de cuisine of Bernardo before joining Bellamy. In his About homepage, he is also the master chef at the Ranch Bandy Canyon which is owned by Brian Bonar.
Ponsaty welcomed his appointment to the ranch as it would give him the environment and freedom he has been seeking for a long time. The ranch environment resembles that of the chefÕs home and moreover, it allows him to make use of the local rich farm groceries.
The Ranch at Bandy Canyon will shake San Diego’s dining experience. The property maintains its original 1880s historical look after being remodeled along with several adobe structures. The breath taking hills of Escondido plus a horse ride, wonderful sunset and wine from the vineyard offer a wonderful experience and a great view. Moreover, Ponsaty is already there to provide his ever rich French culinary taste. The menu includes all the top delicacies of Ponsaty cooking.
One of his famous artful plating at the ranch includes Ôa quenelle of magenta- hued SuzieÕs farm beet sorbet with filaments of watercress and a disk of goat cheese; local mushrooms and sea scallops in a lightly truffle-scented Carpaccio; bacon-wrapped monkfish with morels; duck sauvage, wild boar and Spanish hare; cherry-spiked gateau Basque and tender caneles.
Brian Bonar has been a very successful financial executive and entrepreneur. His success in establishing a restaurant mini-empire has been successful due to his ability to pick a great team. His plan for the ranch is to turn it in to an ultimate 4 star event space.
He is the chairman of Trucept and has worked as a leader in Dalrada Financial Services. His background Technical Engineering degree has been vital in helping him determine business structures that are successful.