Joseph Mills has been appointed as Executive Chef at Sheraton San Diego Resort
Sheraton San Diego Resort, which just finalized its property-wide $123 million renovation, is proud to announce the appointment of Joseph Mills as Executive Chef.
Mills brings more than 25 years of culinary leadership, running 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. 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. He trained at Portland's Western Culinary Institute, Le Cordon Bleu Program.
As Executive Chef, Mills will oversee the 1,065-key resort's five dining concepts — Rumorosa, Brewery X, Shorelight, Sunglow Cabana Bar and Strada Italian Market — as well as all 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.
Joseph Mills is an alumnus of Le Cordon Bleu College of Culinary Arts in San Francisco .