Sheraton San Diego Hotel & Marina
Harbor’s Edge, Shoreline Cantina, Marina Market, Quinn’s Ale House, Bay Tower Lounge, and for food and beverage menus for the resort’s collaboration with Brewery X Harbor Island slated to open in 2023. In addition, he will be responsible for in-room dining, catering, meetings, weddings, events, and special occasions.
“Marcos, with 20 years of distinguished hospitality experience, joins us at a very exciting time in our culinary programming and property renovation projects,” said Sean Clancy, managing director of the 1,053-room resort. “We have recently completed the first phase of an $88 million resort upgrade. Our plans for food and beverage include local and regional partnerships and new dining concepts – all part of the resort’s mission to ‘bring the best of SoCal’ by being a beautiful waterfront destination delivering Southern California-inspired casual culinary experiences.”
Prior to his role at Naples Grande Beach Resort, Seville held the position of resort executive chef at Omni Scottsdale Resort & Spa at Montelucia in Scottsdale, Ariz., and served as executive banquet chef at Hyatt Regency Orlando in Florida. In all these positions, he oversaw large staff and culinary departments with multiple outlets.
He graduated from The Culinary Institute of America, Hyde Park, N.Y., with an associate degree in occupational studies, and culinary arts.