Bellamy’s Restaurant offers California Modern Cuisine with French influences. We create a farm to table dining experience serving the most robust flavors of every season. Bellamy’s prides itself on great food accompanied with great service. Owner Gianina Pickens comes from a long line of restaurateurs. Her goal is to emulate her grandfather’s success and open a chain of restaurants offering unique menus that satisfy the palates of her clientele and listens to their needs and desires. Bellamy’s is upscale dining in a relaxed family atmosphere where both couples and families alike can enjoy good food, a pleasant environment, and a service second to none. This hidden gem in Escondido is quickly progressing to the top. Our guests are assured a wonderful dining experience from start to finish with distinguished service keeping them coming back for more and spreading the word.
Gianina Pickens, a graduate of the Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada, comes from a long line of restaurateurs. Her grandfather, known as Nonno or Nicola Dicicco, came from Pacentro, Italy over 56 years ago and started a highly successful chain of restaurants with his four brothers. The Dicicco’s chain of Italian restaurants began in the Fresno, California area and spread as far as Colorado.
The restaurants still thrive today using the same recipes that Gianina’s grandfather, Nonno, used from the beginning. Gianina’s goal is to emulate her grandfather’s success and open a chain of restaurants offering unique menus that satisfy the palates of her clientele and listens to their needs and desires. She wishes to create a relaxed family atmosphere where both couples and families alike can enjoy good food, a pleasant environment, and a service second to none.
Influenced by years of extensive training in kitchens around the world, Chef Patrick Ponsaty brings 30 years of experience and multiple Michelin Stars to his role as Corporate Chef at Bellamy’s. A fifth-generation French chef, Patrick’s culinary career started in his father’s own restaurant, Cochon de Lait (the Suckling Pig), in Cazeres, near Toulouse, France. By the age of 10, he worked side-by-side with his father to prepare roasted chicken, fresh pommes frites and other traditional French recipes. He was raised with a strong sense of family heritage and years of classical training, which later provided the foundation to the simple, yet intensely flavorful, modern French cuisine he offers today. Patrick graduated culinary school before completing an apprenticeship at one of the best restaurants in Toulouse. From there, he trained at a variety of Two- and Three-Star Michelin restaurants in France and Spain under the direction of legendary Chefs Didier Oudill and Alain Ducasse.
He has earned an impressive list of awards and recognitions, including “Best Hotel Chef in America” by James Beard Foundation and “Chef’s Hall of Fame” by San Diego Home/Garden. In 2012, Patrick joined the prestigious ranks of the Maître Cuisinier de France, earning the honor and title of Master Chef of France. Before Bellamy’s, Patrick served as Chef de Cuisine of Bernard’O in San Diego, which under his direction received an impressive Very Good to Excellent rating by Zagat. Prior to that, he was Chef de Cuisine of El Bizcocho at Rancho Bernardo Inn in San Diego where he achieved the Mobil Five-Star Rating. His menu is best described as an evolution of French cuisine with robust, intense flavors inspired by Europe’s Mediterranean coast. He brings his fond childhood memories to life by utilizing the bounty of San Diego – a region that shares the same ecosystem as his hometown – and celebrates the immediacy of skilled farmers, foragers and fishermen.
Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Chef Jonathan has worked along side Chef Patrick Ponsaty for over 8 years. Ponsaty sent Freyberg to France to learn “boulangerie,” from a fifth generation baker. He has brought these techniques to Bellamy’s and has created a unique authenticity. Chef Jonathan has worked with Chef Patrick at Bernard’O in San Diego, as well as Mistral at Lowes in Coronado where they received many awards. Together they make a harmonious team combining the flavors of both California Modern and French cuisine. Freyberg belives in perfection and finess highlighting each ingredient to its full potential.