He went on to the Five Diamond Award winning Mary Elaine’s restaurant at the Phoenician in Scottsdale where acclaimed Chef James Boyce mentored him.  Chef Bussell went on to open Michael Mina’s Aqua at the St. Regis Hotel Monarch Beach and Studio Restaurant at the Montage Laguna Beach.  From there, he moved up to become Executive  Chef for Primitivo Wine Bar in Venice Beach where he specialized in Mediterranean influenced market fresh small plates. 

Chef Bussell comes to the Hilton San Diego Bayfront from the Ivy Hotel’s Quarter Kitchen.  He is thrilled to be back in his hometown creating inspired coastal cuisine for Vela.