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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.

A DIALOGUE ON SUSTAINABLE GASTRONOMY (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   ESSENTIAL INGREDIENTS FIRST “It is the produce first, before techniques. We are here to make the produce shine,” Chef Julie ...

A DIALOGUE ON SUSTAINABLE GASTRONOMY (Part 1 of 2)

By: Marilen Fontanilla
“The purpose of life is to contribute in some way to making things better.” —Robert F. Kennedy It is a daunting task to be catalysts for change in t ...

CRAFTING THE HOTEL CUSTOMER EXPERIENCE

By: Marilen Fontanilla
As the hotel industry faces a period of significant evolution and opportunity, hotels need to rediscover the differentiating factor that will help t ...

COOKING UP CHANGE (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   SEAFOOD SUSTAINABILITY Land resources are not the only one at risk. Our aquatic resources are also slowly being depleted wi ...

COOKING UP CHANGE (Part 1 of 2)

By: Marilen Fontanilla
“In a gentle way, you can shake the world.” – Mahatma Gandhi As we end 2016 with a new president steering the country’s direction for the next six y ...

Fresh Takes in Philippine Hospitality

By: Marilen Fontanilla
A thriving hotel landscape has marked the Philippine hospitality scene these past few years. This can be attributed to the confluence of timely fact ...

Countdown 2015, Hello 2016

By: Marilen Fontanilla
Savory and sweet, the good and the great—highlights of the year that was in Manila’s foodservice scene and what to expect in the coming Year of the ...

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