- Has written for publications such as the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow, and more
- Featured on NYT Cooking
- Recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade, and more
- Host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks
Marisel is a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. She is the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. Marisel has been featured on NYT Cooking and does recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. She is a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals.
Marisel's specialties are traditional to modern Latin-ish foods with fun riffs (originally from Panama and part Cuban), Japanese food (lived in Japan for 4 years), Hawaiian food (lived in Hawaii for 3 years), Spanish cuisine (lived in Madrid), and wine (writes for top wine publications and studied wine tasting. She loves fun wine pairings). Her range within the food industry is deep: she covers fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers.
Host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch Marisel on Food & Wine's newest show Beat the Receipt! Host of HelloFresh's latest mini-digital series Fresh Takes on Takeout.
Marisel has been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Upcoming cookbook!
Fun fact: "My favorite spice is sazón, por supuesto. I've grown up in Panama, Hawaii, Japan, Virginia and Madrid — all of which influence how I cook. "
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