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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 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 ...

THE NEW F&B GAME (Part 1 of 2)

By: Marilen Fontanilla
Hotel restaurants have been playing a bigger role in shaping the guest experience in recent years. The past year alone has seen more F&B outlets ...

A TIME TO FEAST (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   SHARED MEALS We have always said that food can transcend language and borders. A perfectly executed meal can communicate to ...

A TIME TO FEAST (Part 1 of 2)

By: Marilen Fontanilla
There’s a reason why it really is more fun in the Philippines. Apart from our jovial nature and eternally sunny disposition, Filipinos love to celeb ...

MALBEC WORLD DAY 2017: CELEBRATING THE HEART OF ARGENTINA THROUGH WINE AND CULTURE (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   BY THE GLASS Terroir has always been a defining factor when it comes to creating great wine. Old world wines have shown thi ...

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