Brian Bonar is the Chairman and Chief Executive Officer of Trucept. He has been involved in the financial sector and investing for many years and has become recognized as an expert in his field. He graduated in 1969 from James Watt Technical College with a Bachelor’s degree in Mechanical Engineering and earned his Masters in Mechanical Engineering in 1985.
Bonar started his professional career as a Procurement Manager at IBM, a position he held for 16 years. He moved on to a variety of positions at QMS, Rastek Corporation, and Adaptec before founding his first company, Bezier Systems, in 1994.
In his role as Chief Executive Officer of the company, he launched the very first SCSI based printer. After this, he served as the Vice President of Sales and Marketing for Itec Imaging Technologies, President of Allegiant Professional Business Services, and then founding and being Managing Member of his new company AMS Outsourcing.
Today Brian Bonar has roles at two companies; Trucept and Dalrada Financial Services. Since 1999 Bonar has been the Chief Executive Officer and Chairman of Dalrada Financial Services where he manages strategy and sales for the financial services firm.
At Trucept, founded in 2011, he provides small to medium sized businesses with services for HR Administration, Payroll, Employee Benefits, and staffing solutions.
In August 2013 Brian Bonar purchased a restaurant; Bellamy’s in Escondido, California. The restaurant that had been there, Tango, had been one of his favorites in the area and so when the location became available he purchased it and put his restaurant in.
In an article, San Diego Magazine describes the history of Bellamy’s as well as a review of the food. Another restaurant in the area that was a favorite of Bonar’s, El Bizcocho, had decided to totally overhaul the restaurant and menu. In the process of doing this they gave up two of their best assets; the man that worked the front of the house for decades, Trevor Da Costa, and up and coming cook Mike Reidy.
Brian Bonar jumped at the chance of bringing these men into his restaurant, instantly hired them, and gave Reidy the position of Executive Chef. The next stroke that Bonar was able to land was when he landed the internationally acclaimed French Master Chef Patrick Ponsaty as his new Corporate Chef.
Under the leadership of this team they have melded Bellamy’s into an area attraction with a unique combination of California and French style cuisines. According to the review the food at Bellamy’s is exquisite and met every expectation. The next investment for Bonar is opening another restaurant in Bandy Canyon at The Ranch where Ponsaty is busily building his dream kitchen.