An article on BitsyLink, All About Brian Bonar, Leader and Executive, describes the life and business sense of Brian Bonar. In the article it says, he has a lot of experience running successful companies, like Dalrada Financial and Trucept. Bonar earned his B.A., in technical engineering, from James Watt Technical College, and his master’s degree from Stafford University.
He understands what is important in building a business and making it successful. He began his career working for IBM as the procurement manager and later the Director of Engineering for QMS. Eventually he began his own company that he called Bezier Systems.
What he enjoys most are the mergers and acquisitions of companies. He uses a creative and humanistic approach in his dealings with people, while his engineering and architectural skills guide his decision makings. Bonar enjoys his life through spending quality time with his family, golfing, and planning extensive boating trips.
In 2000 Brian Bonar received the Who’s Who in America award. His success as a creative genius and manager are easy to see through the success of Trucept Incorporated, which provides services to large and small companies needing help with their payroll, human resources, employee benefits, and staffing solutions.
Troy Johnson reviews the newest restaurant in San Diego, called Bellamy’s, in the San Diego Magazine. Bellamy’s is located in Escondido, where life is a little simpler than some of the trendier areas in California. Bonar purchased the restaurant with great chefs in mind to make the food unforgettable.
He was fortunate enough to entice Patrick Ponsaty, Master Chef of France, to join him. Bellamy’s was once a bistro, called Tango, where it was known for its progressive dining. Once Bonar bought the restaurant he wanted to replace most of the staff, finding Trevor Da Costa to greet his customers and Mike Reidy to work as executive chef.
What makes the opening of Bellamy’s really exciting is not only the incredible food, but the Ranch at Bandy Canyon nearby, that Bonar plans to turn into a top of the line space for events with a signature restaurant. The space includes a beautiful landscape of 144 acres with green grass.
The expectation is, that having Ponsaty to create the menu for his four star restaurant will make the restaurant/event space very successful. Johnson isn’t immediately impressed by Bellamy’s décor.
He thought it would have had more changes made from the prior owner, but when he received the corn soup, he was smitten. Johnson ordered many dishes of diverse combinations that equally impressed his taste buds and left him wanting more. He concludes Bellamy’s is a top notch restaurant.