Adam Bussel
Chef de Cuisine Vela Restaurant, Hilton Bayside

Adam Bussell, Chef de Cuisine for Vela Restaurant, is a San Diego native who has left his culinary mark in restaurants throughout California. Since coming on with Vela he has been featured in numerous publications and media outlets including 944 and Riviera  Magazines, as well as  on CW and FOX.

Chef Adam, began his formal training in San Francisco at the California Culinary
Academy. From there he went to Five Diamond Award winning Mary Elaine’s
Restaurant at the Phoenician in Scottsdale where acclaimed Chef James Boyce mentored him. He went on to open Michael Mina’s Aqua and Studio in Laguna
Beach before moving up to become Executive Chef for Primitivo Wine Barin Venice Beach where he specialized in Mediterranean influenced market fresh small plates. Chef Adam returned to San Diego at Ivy Hotel’s Quarter Kitchen before joining the culinary team at the Hilton San Diego Bayfront.

Chef Adam is thrilled to be back in his hometown creating inspired coastal “farm to fork” cuisine for locals and visitors to experience at Vela. A fan of farmer’s markets, he uses fresh, local, organic and sustainable products in all of his dishes and creates exquisite, balanced flavors, with bold, incomparable presentation.

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