ACA Alumni Profiles

Alumnus: Brad Wise
Class of: 2006
Studied: Culinary Arts

Chef Brad Wise is a Cape May native who moved out west at 21, after graduating from the Academy of Culinary Arts. Food has been his passion since the age of 12, and he has been in an executive chef role since the age of 25- when he took over The Padre Hotel, a three-level kitchen that serviced five dining outlets. It was there that Brad took home multiple awards two years in a row. Brad started out in San Diego at JRDN in Pacific Beach's Tower 23 Hotel and most recently worked as executive chef of Belmont Park's Cannonball & Draft.

He now is chef/owner of the acclaimed TRUST Restaurant in San Diego, which opened Feb. 10, 2016.

Wise's menu is filled with playful and often surprising shareable plates that celebrate regional produce and proteins.

What I do:

Chef/ Owner of Trust Restaurant in San Diego, Calif. We are a small, but very focused, urban-rustic restaurant, embracing the local ingredients around us as much as possible. We like to cook what ever is available at the time. My chefs and I like to give the guests a simple, but elevated experience with familiar foods.

The most important thing I learned at the Academy:

Be humble; learn from not only your teachers, but your peers. Respect for one another will get you very far in your career and life.

Approach to life:

My approach to life is simplicity­­- I am a person who doesn't stop, if I don't have 10 things going on at once in my life, it's not fun. Do more for people than you do for yourself and good things will come of it. Set goals for yourself, and stop at nothing to get them accomplished.

What I like best about my present job:

I had a dream since I was a young kid to own my own restaurant, and by the time I turned 30 my dream came true. I tell my chefs: work everyday, do every dish better than the one you did before, and you will succeed.

Influencers:

The Academy of course, as they showed me a lot. People with drive.

Most memorable career experience:

Opening my own restaurant and people loving what I cook.

Advice to an aspiring chef:

Stay true to what you believe in, this job isn't for everyone. No doubts, no regrets.

Where I get inspiration:

Everyone and everything-my head is on a swivel and eyes are always open. You get the best ideas when you least expect it. Try and relate every obstacle to what you do everyday.

Future plans:

Let people in San Diego know that change is okay, and to open more restaurants.