Sheraton San Diego Resort has announced the appointment of Joseph Mills as Executive Chef and the promotion of Marcos Seville to Director of Food & Beverage, strengthening the leadership team overseeing the resort’s culinary and dining operations.
The appointments follow the completion of the resort’s $123 million property-wide renovation and support the continued evolution of the 1,065-key waterfront destination.
The move contributes to the hospitality sector’s organisational strength, reinforcing leadership appointments in hospitality.Joseph Mills Takes Charge as Executive Chef at Sheraton San Diego Resort
As Executive Chef, Joseph Mills will oversee culinary operations across the resort’s five dining venues, including Rumorosa, Brewery X, Shorelight, Sunglow Cabana Bar, and Strada Italian Market. He will also lead menu development and food operations for more than 132,367 square feet of meeting and event space, including the recently launched Garden Terrace.
Mills brings more than 25 years of culinary leadership experience across luxury hotels and resorts in the United States.
Prior to joining Sheraton San Diego Resort, he served as Executive Sous Chef at Hotel del Coronado. His career also includes Executive Chef positions at The Westin Bonaventure Hotel & Suites Los Angeles, The Biltmore Los Angeles, Boulders Resort & Spa Scottsdale, and ADERO Scottsdale Resort. He was also part of the opening teams for Hilton North Scottsdale at Cavasson and Sheraton Los Angeles San Gabriel.
Additional culinary experience includes roles with Arizona Biltmore, JW Marriott Phoenix Desert Ridge Resort & Spa, Hotel Villagio Napa Valley, The Island Hotel Newport Beach, and South Seas Resort Florida.
Mills completed his culinary training through the Western Culinary Institute, Le Cordon Bleu Program in Portland.
Marcos Seville Elevated to Director of Food & Beverage
Marcos Seville has been promoted to Director of Food & Beverage after serving nearly four years as Executive Chef at Sheraton San Diego Resort.
In his new role, Seville will oversee all food and beverage operations across the resort, including restaurants, bars, banquets, catering, and event operations.
Seville brings more than 20 years of hospitality experience and previously held leadership positions at Naples Grande Beach Resort, Omni Scottsdale Resort & Spa at Montelucia, Arizona Biltmore, Hyatt Regency Orlando, and Renaissance Phoenix Glendale Hotel & Spa.
He holds an Associate Degree in Occupational Studies, Culinary Arts from The Culinary Institute of America, Hyde Park, New York.
Sheraton San Diego Resort Strengthens Food and Beverage Leadership
Commenting on the appointments, Sean Clancy, Vice President and General Manager, Sheraton San Diego Resort, said:
“We are incredibly lucky to have the dynamic duo of Marcos and Chef Joseph leading Sheraton San Diego Resort’s culinary program. They both bring to the table a humble passion for excellence and a positive commitment to teamwork. We look forward to sharing more of this beautiful partnership with our guests across all of our dining venues.”
The appointments reinforce Sheraton San Diego Resort’s commitment to enhancing guest experiences across its restaurants, bars, meetings, and event operations.
