APPOINTMENTS

Sheraton San Diego Resort Appoints Joseph Mills as Executive Chef and Promotes Marcos Seville to Director of Food & Beverage

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 its culinary and dining leadership team.

The appointments follow the completion of the resort’s $123 million renovation and support the continued development of the 1,065-key waterfront property.

Joseph Mills- Appointed as Executive Chef

As Executive Chef, Mills will oversee culinary operations across the resort’s dining venues, including Rumorosa, Brewery X, Shorelight, Sunglow Cabana Bar, and Strada Italian Market. He will also lead menu development and food operations for the resort’s meeting and event spaces, spanning over 132,000 square feet, including the Garden Terrace.

Mills brings more than 25 years of culinary 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 includes Executive Chef roles at The Westin Bonaventure Hotel & Suites Los Angeles, The Biltmore Los Angeles, Boulders Resort & Spa Scottsdale, and ADERO Scottsdale Resort, along with involvement in several hotel openings.

He completed his culinary training at the Western Culinary Institute, Le Cordon Bleu Program in Portland.

Marcos Seville- Promoted to Director of Food & Beverage

Marcos Seville has been promoted to Director of Food & Beverage after serving nearly four years as Executive Chef at the resort. In his new role, he will oversee all food and beverage operations, including restaurants, bars, banquets, catering, and event services.

Seville brings over 20 years of hospitality experience and has previously held leadership roles 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 Culinary Arts from The Culinary Institute of America, Hyde Park, New York.

According to the resort, the appointments reflect its focus on strengthening leadership across its food and beverage operations and enhancing guest experiences across dining and events.

Sean Clancy, Vice President and General Manager of 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,” said Sean Clancy, Vice President and General Manager. “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 underscore the resort’s continued investment in its culinary programme following its recent renovation.

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