Gianina Dicicco, 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.
Chef Mike Reidy believes in simplicity. Drawing inspiration from his love of the outdoors and the tenet that only the freshest, seasonal ingredients be used in his dishes, Chef Reidy emphasizes straightforward fare which allows the components to speak for themselves.
At the age of 23, and already a veteran of local kitchens, including Chef de Cuisine for El Bizcocho at Rancho Bernardo Inn, Mike graduated from the New England Culinary Institute, learning the advanced culinary techniques which drive his passion for fine food.
“I prefer to get away from the excesses of nouvelle cuisine,” says Chef Reidy. “I’m inspired by chefs such as Joel Robuchon and Marco Pierre White, who put an emphasis on making each ingredient taste of itself. I want to create a more delicate style of food, respectful of natural ingredients.”
Now Executive Chef for Bellamy’s Restaurant and Lounge, Mike remains dedicated to seasonally-driven food, relying on solid classical techniques paired with California-classic cuisine in a passionate, committed kitchen.
Trevor Da Costa
Dedication to fine wine and cuisine, an unfailing passion for the service industry and legitimate desire to serve clients are trademarks of Trevor Da Costa, manager of Bellamy’s Restaurant and Lounge. A San Diego native, Trevor is a veteran of the hospitality industry with over thirty years of experience. “The service industry is in my blood. I am out of place anywhere but a restaurant”, Da Costa says. Trevor has worked at many of the finest culinary institutions in southern California, where his dedication and passion have constantly grown, including El Bizcocho at the renowned Rancho Bernardo Inn, Pisces, The Champagne Room at the La Costa Resort and Spa, and the award winning Georges at the Cove in La Jolla.
Kristina is a perfectionist and will go to endless lengths to exceed her clients’ satisfaction. As a Business Marketing major, her upbeat attitude, attention to detail and ability to organize all aspects of a function has resulted in numerous successful events.
Her philosophy is simple: First and foremost, the client relationship is preeminent. Kristina understands that listening to her clients and helping them to achieve their desires will lead to a successful event. She knows that this can only be accomplished through constant detailed communication.
Event planning can be very intimidating as there are many tasks to be completed and each client is unique however; Kristina’s love for her occupation and experience leads her to smooth, efficient events, and pleased clients.
Master French Chef/Corporate Chef
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.