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Marilen Fontanilla

For Marilen, her current writing career has always been about making connections. A graduate of Ateneo de Manila University’s Management program, life steered her towards the food and beverage sector after she finished her Sales/Service and Kitchen/Production courses from Les Roches International School of Hotel Management in Valais, Switzerland.

Working within the F&B industry on the restaurant and education front afforded her the proper insight and perspective that served as a key motivator for her next step—a writer for F&B World in 2004 and eventual Editor-in-Chief until 2015. As the only trade magazine for the foodservice industry, it provided the perfect blend that married her interests and background during its publication run. More connections were made as she finished the Literary Gourmet Food Writing course from Stanford University and supplemented her knowledge through specialized food and beverage courses, including the Worldwide Sommelier Association (WSA) Sommelier course.

When asked what inspired her to continue writing, she reminisced about the unique opportunity to chronicle the diverse personalities who have peppered the F&B scene, the constant evolution within this challenging environment, and addressing concerns that affect its stakeholders. And while there may be a lot of content and information to sift through within the foodservice sector, Marilen simply continues to do what she does best as a writer—making the right connections for readers to better digest the exhilarating world of food and beverage.

DINING CASUALLY

By: Marilen Fontanilla
From fast casual to fast fine, there is no lack of choices when it comes to casual dining restaurants in the Philippines. There is a glorious mix th ...

DIGITAL INNOVATIONS, BEYOND A REVOLUTION

By: Marilen Fontanilla
As we settle down into an era of digital disruption, it can be quite overwhelming for those who are more comfortable with less technological advance ...

BEYOND THE VINES

By: Marilen Fontanilla
“The wines of California are true reflections of the image of California as a whole: laid-back, hedonistic, sun-worshipping, emblems of unrestrained ...

MAKING THE RIGHT CHOICE

By: Marilen Fontanilla
“Being a co-producer means someone who goes beyond the passive role of consuming and takes an interest in those who produce our food, how they produ ...

DINING AL DENTE

By: Marilen Fontanilla
“There’s more to meals than the pleasures of the table, the flavors of the ingredients and the skills of the cooks. They can help us to understand i ...

THE FILIPINO TASTE

By: Marilen Fontanilla
“For many of the world’s billions of tourists, returning to familiar destinations to enjoy tried and tested recipes, cuisine, gastronomy has become ...

THE NEW F&B GAME (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   TO VEGAN OR NOT TO VEGAN That may be a question that some hotels have pondered but Marriott Hotel Manila has answered affir ...

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