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Culinary Academy of the Year
Point Loma High

By Lisa Baertlein
Riviera San Diego

One was the homecoming quarterback. Another was apparently pretty fly with the ladies. The other two—well, at least they graduated. Point Loma High’s alumni staged a coup d’état on San Diego’s kitchens this year. Adam Bussell was named executive chef of Vela (1 Park Blvd., 619.564.3333), the new Bayfront Hilton’s signature restaurant, where we moaned over his sea bass with short ribs. Original Modus Lounge chef Nathan Coulon took charge at The Ivy (600 F St., 619.814.2000) with a killer aged goat cheese on crostini appetizer and Cabernet short rib. Pete Balisteri and Rian Brandenburg were sous chefs at The Lodge at Torrey Pines before opening Tender Greens (2400 Historic Decatur Rd., 619.226.6254) in their old ’hood. Don’t discount the fresh-local-seasonal joint—these real-deal chefs are buying whole Niman Ranch hogs and taking salads way beyond the Cobb. We’ll take a corner table at their reunion, please.