Brian Bonar is a Scottish financial expert who has enjoyed a 30-year career in the financial industry. During his illustrious career, he has held many high positions with several institutions. He is currently serving as the CEO and Chairman of Trucept Inc., formerly known as Star-Tek Solutions. Brian has been with Trucept since 2010.
Mr. Bonar has also served in different capacities with many other companies, including the Rastek Corporation, The Solvis Group, Allegiant Professional Business Services, and the Greenland Corp to mention only a few.
He has been with Dalrada Financial Group since 1995, and after holding several positions, he was named CEO in 1998 and Chairman of the Board in 1999. In 2010 Brian Bonar was named Executive of the Year in Finance by Cambridge Who’s Who. Recipients of this award, selected for their academic accomplishments, proven leadership skills, and professional accomplishments.
Brian is highly educated; he holds several degrees including a doctorate. He earned an undergraduate degree from the University of Strathclyde, a Masters in mechanical engineering from Stafford University and earned his doctorate at Staffordshire University. He has proven to be an outstanding leader among his peers, and his business achievements speak for themselves.
When Brian Bonar decided to go into the restaurant business, he bought an establishment in Escondido California called Tango. He immediately changed the name to Bellamy’s and started his search for a staff that would project his ideas.
Brian Bonar didn’t have to look far, another well-known restaurant in the area, one of his favorites, El Bizcocho was making significant changes and mistakenly decided to let some key staff go. He was able to hire key people such as Trevor Da Costa as his front of the house man and cook Mike Reidy for an executive chef. Brian realized to reach his goal of operating a four-star restaurant they would need a marquee chef. He was able to get a Master Chef of France named Patrick Ponsaty and expectations for the new bistro were high.
A recent critic admitted he was a little skeptical about the appearance of the new restaurant; he had expected more of a change in decor. All that changed when the food began to arrive.
He raved about everything he sampled from the corn soup to the saffron panna cotta dessert. He states the staff is top-notch, saying Bellamy’s is serving some of the best food in San Diego and declared the restaurant to be a winner.