Leadership Transition Completed at Sheraton San Diego

Sheraton San Diego Resort has named Joseph Mills as Executive Chef and promoted Marcos Seville to Director of Food & Beverage, the property announced June 4. The moves come as the Harbor Island resort completes a property-wide $123 million renovation.

Mills and Seville will oversee five dining concepts—Rumorosa, Brewery X, Shorelight, Sunglow Cabana Bar, and Strada Italian Market—as well as food and beverage operations across 132,367 square feet of meeting and event space.

Mills Brings Deep Luxury Hotel Experience

Mills arrives from Hotel Del Coronado, where he served as Executive Sous Chef. He brings more than 25 years of culinary leadership across high-end properties in Southern California and Arizona, including executive chef roles at The Westin Bonaventure Hotel & Suites Los Angeles, The Biltmore Los Angeles, Boulders Resort & Spa in Scottsdale, and ADERO Scottsdale Resort.

He also held opening-team positions at Hilton North Scottsdale at Cavasson and Sheraton Los Angeles San Gabriel, along with culinary roles at Arizona Biltmore, JW Marriott Phoenix Desert Ridge Resort & Spa, Hotel Villaggio in Yountville, and The Island Hotel in Newport Beach. Mills trained at Portland's Western Culinary Institute and completed Le Cordon Bleu programming.

Seville Promoted After Nearly Four Years

Seville, who has served as Executive Chef at Sheraton San Diego for nearly four years, brings over 20 years of culinary experience. He previously led food programs 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 in Hyde Park.

Why It Matters

The promotions signal the resort's investment in its culinary operations following the completion of its major capital project. With five dining venues and 132,367 square feet of catering space—including the newly debuted Garden Terrace—food and beverage execution is critical to the property's positioning in San Diego's competitive resort market. The leadership pairing of an external hire with extensive luxury hospitality experience and a promoted internal leader provides operational continuity while bringing fresh culinary direction.

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Written by FBM Publications Editors