Sheraton San Diego Resort, which just finalized its property-wide $123 million renovation, is proud to announce Marcos Seville has been promoted from Executive Chef to Director of Food & Beverage. And with this transition, the property has officially welcomed Joseph Mills as the new Executive Chef. Together, Seville and Chef Mills oversee the 1,065-key resort’s five dining concepts: Rumorosa, Brewery X, Shorelight, Sunglow Cabana Bar and Strada Italian Market. They will also be responsible for all the operations and menus for the more than 132,367 square feet of meeting and event spaces, including the waterfront Garden Terrace, which recently debuted in April 2026.
Chef Joseph Mills brings more than 25 years of strong culinary leadership, running the food & beverage programs at some of the country’s top luxury hotels and resorts, with a focus on Southern California and Arizona. He joins Sheraton San Diego Resort from his most recent role as Executive Sous Chef of San Diego’s Hotel Del Coronado. He previously held the position of Executive Chef at The Westin Bonaventure Hotel & Suites Los Angeles, The Biltmore Los Angeles, Boulders Resort & Spa in Scottsdale and the Four Diamond ADERO Scottsdale Resort. As Executive Chef, he was on the opening teams for several properties, including Hilton North Scottsdale at Cavasson and Sheraton Los Angeles San Gabriel. Chef Mills held additional culinary positions at Arizona Biltmore in Phoenix, JW Marriott Phoenix Desert Ridge Resort & Spa, Hotel Villaggio in Yountville, CA, The Island Hotel in Newport Beach, CA and South Seas Resort in Captiva Island, FL. Chef Mills trained at Portland’s Western Culinary Institute, Le Cordon Bleu Program.
Marcos Seville has been with Sheraton San Diego Resort for nearly four years as Executive Chef and has now officially taken the reins as Director of Food & Beverage. With more than 20 years of distinguished culinary experience, Seville previously served as Executive Chef of Naples Grande Beach Resort and Omni Scottsdale Resort & Spa at Montelucia. Prior to that, he held chef positions with Arizona Biltmore, Hyatt Regency Orlando and Renaissance Phoenix Glendale Hotel & Spa. He graduated from The Culinary Institute of America, Hyde Park, N.Y., with an Associate Degree in Occupational Studies, Culinary Arts.
“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.”
