[Executive Chef Patrick Ponsaty
Bernard’O may be a restaurant known for its understated elegance, but that elegance is directly linked to Chef Patrick Ponsaty’s immense talent. This classically trained chef is a man dedicated to food; he is a man who thinks of his kitchen and his ingredients first and foremost; he is a man with a passion. This passion does not make Chef Ponsaty too intense; it makes him a magnificent chef.
Chef Patrick Ponsaty is the fifth generation of a family of French chefs. His career began in his family’s crowded restaurant in Cazeres near Toulouse, France. It may have been predetermined that Chef Ponsaty would become a chef, but he harbors no regrets from that fact. He could not imagine himself doing anything else. Quite simply, food, cooking, and the kitchen are in his blood. Jokingly, Ponsaty states that cooking is the “only thing I can do correctly.”
At the tender age of 17, Chef Ponsaty left the comfort of his family and began travelling Europe on a quest to gain the experience that would allow him to succeed in an increasingly competitive culinary industry. Until the age of 25, Chef Ponsaty learned from such well-known chefs as Alain Ducasse and Martin Berrasategui. He worked in restaurants in the south of France, Monaco, Spain, and the French Caribbean. In 1995, Chef Ponsaty left Europe to become Executive Chef in New York City’s Park Bistro. From there he moved to San Diego to become Chef de Cuisine of El Bizcocho at the Rancho Bernardo Inn, and then Executive Chef of La Bastide Bistro in Scripps Ranch. It was in 2006 that Ponsaty joined Bernard and Diana Mougel at Bernard’O. In his lifetime, Chef Ponsaty has earned 14 Michelin Stars, as well as several other awards. Most recently, he received first place in the California Taste of Elegance Championship.
Although Ponsaty holds an impressive resume, it is his innovation and attention to detail that keep his customers coming back. Chef Ponsaty finds inspiration in almost everything. He has an unbelievable knack for improvisation and loves to work with new ingredients whenever possible. He has a flair for mixing color and texture, and his plate presentation is always impeccable. Many of Bernard’O’s customers return week after week and request that Chef Ponsaty create them something new and different. Chef Ponsaty thrives on making his customers smile and is relentless in always trying to impress. Fresh produce, meat, and fish are always abundant in Chef Ponsaty’s kitchen. He also always uses organic locally grown ingredients to create a menu that is ever changing and one-of-a-kind.
Furthermore, he likes to keep his eyes open to trends in other cuisines. He is constantly watching to see what is new and unique among other chefs. He may be a classically trained chef, but Ponsaty’s ideas and attitude are far from old fashioned. He is a soft spoken Frenchman who is admirably humble. Chef Ponsaty is quick to note that much of his own success stems from Bernard’O’s excellent staff. With a dedicated and talented staff, Ponsaty is free to be creative.
Although, Chef Ponsaty thoroughly enjoys working with fish, especially in the spring and summer months, it is his award-winning Pork Loin that has gained him recognition. This dish, like so many others, is inimitable, sophisticated and versatile. But this impressive chef cannot be defined by just one award-winning dish. Chef Ponsaty’s menu offers several other delectable selections. The lunch menu boasts such choices as a Traditional “Croque Monsieur,” Smoked Salmon and Confit Bell Pepper Crepe, or Carlsbad Mussels and Clams Mariniere. For dinner Chef Ponsaty serves up Burgandy Escargot, North Atlantic Salmon, California Bouillabaisse, Veal Blanquette, and a Slow Roasted and Grilled Prime Ribeye -- each dish competes to delight diners. Chef Ponsaty also offers an impressive dessert menu consisting of such choices as Pomegranate Consomme, Tahitian Vanilla and Rose Water Crème Brulee, or Warm Chocolate Coulant.
Chef Patrick Ponsaty has developed quite a following in San Diego and he is sure to attract new fans in the future. He has a dignity and sophistication that easily come through in every dish that leaves his kitchen. Whether it is for lunch or dinner, a private event or a romantic dinner for two, Chef Ponsaty attempts to make each experience unique.
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Review By Jessica Gang
Restaurant Agent Inc.
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