Marco Sumayao

Location

Mandaluyong, Philippines

School

Ateneo de Manila University, La Salle Greenhills

Expertise

Home cooking, chef profiles, Food reviews

Marco got his start working for a lifestyle PR agency, where he often wrote for restaurateurs and clients in the luxury liquor industry.
He moved on to a modest career in journalism, which included working on food reviews, chef profiles, and the occasional feature on restaurant design.
He wooed his current partner of over ten years with an immersive description of a grilled cheese sandwich.

Experience

Across 16 years of professional experience, Marco Sumayao has done nearly everything on his writing bucket list: a full-length musical, a graphic novel, several high-profile interviews, and even the official audio tour of a UNESCO World Heritage Site. Through it all, food has always been one of his favorite topics, both as a home cook and as a writer who believes every recipe is a part of someone's story. In his work, Marco aims to delight the senses and spark everyone's inherent nerdiness for what's on our plates.

Chowhound Editorial Policies

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.

Stories By Marco Sumayao

Tips

Tips By Marco Sumayao

Deep-Frying Upgrades PB&J From Nostalgic Lunchbox Classic To Indulgent Dessert

Peanut butter and jelly sandwiches are a classic that don't even need improvement, but deep-frying them gives the dish a lot more dimension.
By Marco Sumayao Read More
Restaurants

Restaurants By Marco Sumayao

The 2 Wild-Caught Seafoods You'll Find On Red Lobster's Menu

Red Lobster is all about sourcing sustainable, high-quality seafood. You'll find two main wild-caught options on the chain's menu all year long.
By Marco Sumayao Read More
Beer And Wine

Beer And Wine By Marco Sumayao

How Old Your Lemons Should Be To Make The Perfect Lemonade

If you want to mix up the perfect batch of lemonade, you need to make sure your lemons are perfectly ripe; here's how old they should be when you use them.
By Marco Sumayao Read More
Facts

Facts By Marco Sumayao

There's A Huge Difference Between Premium And Regular Ice Cream

Did you know that the premium label on your ice cream actually makes a big difference in its taste and texture? Here's what to know before you buy.
By Marco Sumayao Read More
Storage And Preservation

Storage And Preservation By Marco Sumayao

Why 'Burping' Fermented Garlic Honey Ensures It Comes Out Just Right

Fermented garlic honey is easy to make at home, but you'll want to make sure you're 'burping' your jar of garlic honey regularly so it turns out properly.
By Marco Sumayao Read More
Beer And Wine

Beer And Wine By Marco Sumayao

The Drinkability Myth About Dark Beers You Really Shouldn't Believe

Many beer drinkers stay away from darker brews because of preconceived notions based entirely on myth. Here's why you shouldn't pay attention to them.
By Marco Sumayao Read More
Food History

Food History By Marco Sumayao

This Old-School Jell-O And Cheese Combo Might Be More Timeless Than It Looks

As the saying goes, everything old is new again, and that's especially true of eating Jell-O with cheese. Here's what to know about the the pairing.
By Marco Sumayao Read More