Cesar Oceguera

Sheraton San Diego Hotel & Marina, located on San Diego's famed Harbor Island, has appointed San Diego native Cesar Oceguera as executive sous chef. Chef Oceguera joins the property's newly established culinary team to oversee the concept and development and day-to-day operations of Rumorosa, a new Baja-California inspired signature restaurant slated to open in February 2024. Rumorosa is the first of four new dining outlets debuting as part of the property's $100 million renovation and reimagining of the 1,053-room property to Sheraton Resort & Marina scheduled to be completed in 2024.

Chef Oceguera draws his imaginative and diverse experience in fusing the spectacular and vibrant flavors of traditional Latin American cuisine with the abundance of California's locally harvested, sustainable ingredients from time spent growing up and cooking on both sides of the Mexican border. While he called San Diego County's Chula Vista area homebase, as a teenager he learned the basics of cooking while working summers at his father's Tijuana-based catering company, an education which will provide an invaluable asset to the development of Rumorosa.

The restaurant will spotlight Baja-California cuisine with re-imagined all-day classics served alongside inventive and authentic Baja dishes including aguachiles, tortas, and tacos, all paired with Valle harvested wines and agave-forward spirits. In addition to Rumorosa, Chef Oceguera will play a critical role in the development of three additional new concepts including a Southern California brewery, relaxed pool lounge, and onsite grab-and-go marketplace, all opening in 2024.

Chef Oceguera brings more than 15 years of culinary leadership experience honed at several notable hotels and restaurants spanning both coasts to his new position at Sheraton San Diego. Most recently, he served as opening executive chef at Carté Hotel San Diego Downtown, Curio Collection by Hilton, where he spearheaded the development and operation of the luxury boutique property's food and beverage operation comprised of a three-meal fine-dining restaurant, award-winning rooftop lounge, and wine bar and event space. Prior to Carté Hotel, he held positions at several other leading San Diego establishments including chef de cuisine at Omni La Costa Resort & Spa, and executive chef at Searsucker Del Mar, and additionally served as sous chef for the city's trailblazing Enlightened Hospitality Group.

Prior to returning to California's southernmost city, Chef Oceguera packed up his hunger for the culinary arts and headed to the country's gastronomic capital of New York City to pursue formal culinary training at the acclaimed French Culinary Institute. While on the east coast, he honed his craft at some of the Big Apple's most notable kitchens including Gastroarte Restaurant and the flagship Manhattan location of the nationally acclaimed Mesa Grill owned by Bobby Flay. He also enjoyed a stint in Las Vegas where he served as chef tournant at Caesar's Palace.