Chef Julio Lucero

As a Native of Sonora, Mexico, Chef Julio Lucero received a degree in Industrial Engineering before looking to expand his horizons in 1986 by emigrating to the United States, where he decided to pursue his passion of culinary arts and over the last 38 years has perfected his craft by working in every area of kitchen operations.

Chef Lucero’s culinary background includes assisting in opening and operating the Renaissance Esmeralda Resort in Palm Springs. After ten years with Renaissance, Chef Lucero took on the next challenge to become Executive Sous Chef of the Sandestin Golf and Beach Resort. In 2003, he was promoted to an Executive Chef position to open the new Seville Golf and Country Club in Gilbert, Arizona, where he continued to build his knowledge of various cuisines. In 2007 Chef Lucero returned to Florida along with his wife and two sons to become the Executive Chef at the Marriott Bay Point Golf Resort and Spa in Panama City Beach, where his culinary team won Marriott’s “Best in Class in Quality of Food” award.

In 2011 Chef Lucero accepted the Executive Chef position at the Sheraton Grand Downtown Nashville, Tennessee. With 482 suites and upscale amenities, Chef served guests a redefined approach to classic American cuisine before once again making his way back to the beloved Emerald Coast. Chef Lucero joined the food and beverage team at the Hilton Sandestin Beach Golf and Beach resort in 2013, where he was an Executive Sous Chef at the Sandcastle Restaurant and Lounge- an American Family Bistro.

In 2018 Chef Lucero moved along the panhandle to join former colleagues, Heem Chee and Brian Veroneau, in building the Food & Beverage department at Portofino Island Resort and Spa on Pensacola Beach, Florida as Executive Chef. Since joining the Portofino team, Chef Lucero has created menus every year for Coastal and Al Fresco, while also crafting menus for all of our weddings and special events.