The new Sheraton Los Angeles San Gabriel Hotel is proud to welcome a familiar face to the incredibly diverse Los Angeles culinary scene, adding Joseph Mills as Executive Chef. Most recently as Executive Chef of Westin Bonaventure, Joseph brings a focus in creating modern menus, sourcing local ingredients, and southern California-style cooking to the food and beverage programs at Sheraton Los Angeles San Gabriel, set to open in January 2018.
Joseph has created entirely unique menus and beverage programs for The Sheraton Los Angeles San Gabriel, assembling the entire team to staff hotel’s EST. Prime Steakhouse and banquets.
Joseph’s past experience includes leading the highly respected kitchens at Millennium Biltmore Hotel Los Angeles and Westin Bonaventure. The Sheraton Los Angeles San Gabriel will be Joseph’s first opportunity to build a team, menus, and concepts from the ground up. Over the years, Joseph has implemented modernized banquet and wedding menus, opened a brassiere specializing in Chinese cuisine, and rebranded the concept of Hyatt Regency Westlake’s Harvest Kitchen-Bar to utilize produce grown from the chef’s on-premise garden.
“Living in Southern California makes it easy for a chef to be creative when there’s such an abundance of great produce, meat and fish within a short distance,” Joseph said. “We source from farms in rural areas throughout the California coast that sell specialty produce exclusively to restaurants. When our guests dine in our establishments, they will recognize the quality and integrity of the ingredients we use from the local California farms noted on the menu.”
The hotel’s EST. Prime Steakhouse will resemble a classic steakhouse, incorporating modern touches of Southern California’s Asian and Latin American influences. The chef will again be utilizing an on-premise garden to grow exotic fruits and herbs at the hotel. Joseph and his team will source seafood from Santa Monica, oysters from Morro Bay, beef from Painted Hills and Kobe Beef from Japan.
A sampling of Joseph’s signature dishes include a trio of yuzu, white soy cocktail sauce, and shishito pepper Louie sauce, served with a luxurious Seafood Tower of American caviar varietals, oysters from Morro Bay, Alaskan king crab, uni roe, and yuzu prawns, a Whole Grain Mustard Béarnaise-topped, sumptuous Dungeness Crab Cake from the Pacific Northwest, and an incredible range of high-end steaks, like the 35 Day Aged Kansas City Steak, paired with his very own Salvadorian Chiltepe Chimichurri sauce.
“I have had the pleasure working with Chef Joe in the past and have watched his culinary career evolve over the years,” General Manager Wanda Chan said. “Our team of associates, including Chef Joe, are delighted to be able to showcase our new hotel to our guests and the community.”