Jonathan Freyberg, Executive Chef
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 believes in perfection and finest highlighting each ingredient to its full potential.
Ricardo Zarate Jr., General Manager/Sommelier
Ricardo Zarate Jr. is an award winning Sommelier born and raised in Escondido, California. After receiving a Bachelor of Arts in English Literature at prestigious Bowdoin College in Brunswick, Maine, he moved back to Southern California where he took the helm of Finch’s Bistro & Wine Bar in La Jolla, and began the process of becoming a Master Sommelier. In August 2015, he passed the Certified Level examination, and two months later, was a Young Leaders in Wine recipient that enabled him to attend the 2015 SommCon in San Diego. Since then, he has been featured on the Voice of La Jolla, published in the SommJournal, as well as designed and operated an eponymous pop-up wine bar in Fujisawa, Japan. He joins the team at Bellamy’s Restaurant with enthusiasm for the cuisine and ethos of the establishment. In his spare time, he enjoys the theater, tennis, and alphabetizing his library by first word of the novel.
Kevin Ashe – Head Bartender
Kevin has been a fine-dining restaurant professional for more than ten years. He started his career as a server assistant at Donovan’s Steak and Chop House in La Jolla. He was eventually promoted to back waiter, server, and then to bartender. In the late 2000’s, Kevin moved on to Dussini Mediterranean Bistro (Downtown San Diego), where he worked as lead bartender and corporate bar trainer. In recent years, Kevin tended bar with the Patio Restaurant Group and facilitated the opening of their second restaurant in Mission Hills in 2013. In addition to advanced liquor, beer and wine knowledge, Kevin has created and maintained original craft cocktail programs at several upscale properties.