School
University Of California, Los Angeles
Expertise
Asian Cuisine, Restaurant Industry News, Fine Dining
- Fiona once drank Pappy Van Winkle with Anthony Bourdain.
- She gets obsessed with the history of specific foods and once ate six knafeh in one day.
- In college, she made wine with her science professor, foot stomping and all.
Experience
Fiona has been a freelance food writer for 10 years. She has written everything about food from deep dives into food history to sustainability in the food industry to chef profiles. She's contributed to Food & Wine, Eater, Thrillist and more. Fiona joined Static Media in 2024 as a features writer, covering restaurants and drinks.
Chowhound’s top-notch editorial coverage hails from a veteran group of writers and recipe developers with varying expertise in the food and drink industries. Every article is reviewed by our editorial team to ensure all information is up-to-date and accurate. Outside experts are also regularly consulted to help deliver the best information available.
Our mission is to publish knowledgeable, engaging articles to give our readers exactly the information they’re looking for – plus more. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
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A luxurious steak is one food that's difficult to replicate at home and just seems to taste better at a restaurant. We've asked professional chefs why that is.
By Fiona Chandra
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Restaurants
By Fiona Chandra
Korean fried chicken has become very popular -- because it can be amazing. Here's a bunch of Korean fried chicken chains we're rating from worst to best.
By Fiona Chandra
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Did you know that you can cook rice in liquids other than water? From chicken broth to coconut water, and even white wine, let's elevate your next rice dish.
By Fiona Chandra
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