SAN DIEGO—Sheraton San Diego Resort has promoted Marcos Seville to F&B director and appointed Joseph Mills as executive chef, following the completion of the resort’s $123 million property-wide renovation.
Seville and Mills will oversee the culinary operations for the resort’s five dining venues— Rumorosa, Brewery X, Shorelight, Sunglow Cabana Bar, and Strada Italian Market—along with the new waterfront Garden Terrace, which opened in April, as well as F&B services for the property’s 132,367-plus square feet of meeting and event space.
Having trained at Western Culinary Institute’s Le Cordon Bleu program in Portland, Ore., Mills has more than 25 years of culinary leadership experience at luxury hotels and resorts across the United States, with much of his career focused on Southern California and Arizona. Early in his career, he held culinary positions at Arizona Biltmore in Phoenix, JW Marriott Phoenix Desert Ridge Resort & Spa, Hotel Villaggio in Yountville (Calif.), The Island Hotel in Newport Beach (Calif.), and South Seas Resort in Captiva Island, Fla. In addition, he served as executive chef at The Westin Bonaventure Hotel & Suites Los Angeles, The Biltmore Los Angeles, Boulders Resort & Spa in Scottsdale (Ariz.), and ADERO Scottsdale Resort. He also served on opening teams for Hilton North Scottsdale at Cavasson and Sheraton Los Angeles San Gabriel. Most recently, Mills served as executive sous chef at Hotel del Coronado in San Diego.
Seville has worked at the Sheraton San Diego Resort for approximately four years, most recently as executive chef. In his new role as F&B director, he will oversee the resort’s broader dining and banquet operations.
Seville earned an associate degree in occupational studies in culinary arts from The Culinary Institute of America in Hyde Park, N.Y. He has more than 20 years of culinary experience, previously serving as executive chef at Naples Grande Beach Resort (Fla.) and Omni Scottsdale Resort & Spa at Montelucia (Ariz.). Earlier positions included chef roles at Arizona Biltmore, Hyatt Regency Orlando (Fla.), and Renaissance Phoenix Glendale Hotel & Spa.
“We are incredibly lucky to have the dynamic duo of Marcos and chef Joseph leading Sheraton San Diego Resort’s culinary program,” says Sean Clancy, vice president and general manager of the resort hotel. “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.”
Located on Harbor Island in San Diego Bay, Sheraton San Diego Resort features 1,065 guest rooms, 46 marina boat slips, three outdoor pools, two fitness centers, more than 132,000 square feet of meeting and event space, and five dining venues. The resort recently completed a $123 million renovation project.
