Eddie Fontanez
Eddie Fontanez uses restaurant stories to show how food, culture and recognition intersect, focusing on how Arizona dining rooms earn national attention, shape their communities and draw in celebrity and travel crowds. He reports on food and dining for The Arizona Republic, with a beat that centers on restaurants and chefs in Arizona and connects them to wider trends across the United States and beyond. His work leans on reported features, guides and lists that highlight not just what to eat, but why particular places matter.
Restaurants earning national attention
Fontanez devotes substantial coverage to Arizona restaurants that receive national accolades, often situating local spots within larger rankings and “best of” lists. He has reported on a Puerto Rican restaurant in Arizona that was named among the best in the United States, using the story to spotlight both the food and the significance of national recognition for a local business. He has co-written pieces that aggregate honors for the state’s dining scene, including coverage of more than a dozen Arizona restaurants that were cited among the best in the country in a given year and a story highlighting three metro Phoenix restaurants singled out by USA TODAY Network food journalists.
In a feature on the oldest family-owned Mexican restaurant in America, he frames the restaurant’s longevity and national profile as part of a broader narrative about heritage cooking and how a single institution can embody regional identity.
His beat extends beyond Arizona when it serves local readers’ curiosity about travel and dining, as seen in his guide to where to eat in Mexico City built around recommendations from a local chef. That piece mirrors the structure of his Arizona-focused work: a service-minded angle, rooted in expert voices, that helps readers navigate a destination’s food culture. Across these stories, Fontanez’s distinguishing thread is the way he uses rankings, awards and expert lists as entry points into deeper reporting on the people and histories behind celebrated restaurants.
Chefs and owners as central characters
Many of Fontanez’s food stories are built around individual chefs, owners and culinary creators, treating them as the main characters in the broader narrative of a restaurant or trend.
He has profiled a Phoenix private chef and content creator on the cusp of publishing a cookbook, exploring how that chef uses both social media and intimate client work to build a culinary brand. In his piece on the Puerto Rican restaurant recognized among the nation’s best, he centers the owners’ perspective on what the honor means for their cuisine and community, balancing discussion of dishes with their personal story. His coverage of the oldest family-owned Mexican restaurant in America similarly foregrounds the family behind the business, connecting generational stewardship to menu staples and local loyalty.
Beyond the fine-dining or award circuit, Fontanez writes about operators of homespun and small-town restaurants as protagonists in community stories, such as his feature on the restaurants of Gila Bend that “tell the story of a town.” That piece treats multiple local restaurateurs as witnesses to the town’s history and present-day challenges, using their dining rooms as vantage points on civic life. This consistent focus on people - chefs, owners, and workers - distinguishes his coverage from purely transactional dining guides, giving communications teams insight into how he might frame a story around personalities as much as plates.
Food as a lens on place, community and hospitality
Fontanez often uses restaurant coverage to explore how hospitality spaces define neighborhoods, towns and developments. His guide to every restaurant at The Global Ambassador, a food-first hotel project, breaks down each concept to show how the collection of restaurants creates a destination within the property and contributes to the local dining ecosystem.
In Gila Bend, he documents how small, homespun spots function as social hubs and narrative anchors for a tiny town, treating menus as part of a larger story about resilience and identity. He has also written about a modern Indian restaurant in Chandler, presenting it as an example of how new concepts can broaden the region’s culinary landscape.
List-driven pieces extend this place-based perspective.
In his story on 13 restaurant chains locals wish were in Phoenix, he uses a wish list format to talk about what diners feel is missing from the city’s mix, implicitly sketching the current strengths and gaps in the market. Syndicated coverage of events like burger tastemaker menus and culinary festivals fits the same pattern: the reporting shows how specific restaurants and dishes plug into citywide food conversations and hospitality trends. Across these formats, Fontanez’s work treats dining rooms as a way to talk about the character and evolution of the places they inhabit.
Celebrity, culture and reporting beyond food
Fontanez brings a pop-culture and entertainment angle to his dining coverage when restaurants intersect with celebrities and major events.
He has written about a Phoenix Mexican restaurant invited to cook for stars at an event celebrating Latinx artists and innovators, using the opportunity to explore how such visibility affects the restaurant and its staff. In a separate feature on Phoenix restaurants that hosted celebrities in 2026, he maps out the establishments that welcomed politicians, rappers and other public figures, showing how certain venues become stages for cultural moments as well as places to eat. These stories highlight his interest in the way food spaces participate in broader cultural narratives.
His reporting history also includes work outside the dining beat, demonstrating range with policy and human-interest subjects. He has covered debates over critical race theory legislation and its potential impact on Advanced Placement classes, drawing on educators’ concerns and legislative language to explain the stakes for students. On feature and social platforms, he has contributed pieces to series such as USA250’s “Outspoken” and written human-interest stories like a heartwarming reunion between a young child and a caregiver. This background in education, politics and general features informs the depth and structure of his current food coverage, which often moves beyond recommendations to examine how restaurants intersect with policy, identity and community stories.
4 more food journalists.
Aaron Guerrero
Aaron Guerrero is head of the digital department at Miami’s Community Newspapers, where he pairs restaurant coverage with community-facing content. He focuses on how Miami-area restaurants evolve, celebrate, and experiment through new concepts, menus, and neighborhood-focused dining experiences. He reports on restaurant openings, such as an Italian food hall at Plaza Coral Gables, new executive lunch menus, and wood-fired Latin steakhouse brunches, explaining what sets each venue apart. He also covers awards, like a Wine Spectator honor for an Italian chophouse, and events that turn dining rooms into social hubs. His bylines extend to features on sports-themed gatherings, civic renamings, local visits to restaurant programs, sponsored community pieces, and official notices. His work is straightforward and descriptive, helping readers and local businesses connect around specific openings, promotions, and dining experiences.
Aarron Fleming
Aarron Fleming reports on how courts, jails and public safety systems work over time. He is a reporter at The Daily Memphian covering public safety, the local court system, suburban news and business developments in North Mississippi. His work follows trials, sentencing, appeals, plea deals and judicial decisions, including major cases tied to Tyre Nichols and rapper Young Dolph. He also covers jail conditions, inmate deaths, crime data, prosecution units, trafficking, shootings and public-order incidents. His suburban reporting examines cannabis businesses, restaurant openings and how commercial growth affects communities such as Olive Branch. Fleming previously covered education in the same newsroom. He uses clear, unadorned prose to explain legal steps, deadlines, institutional problems and the political, commercial and community effects of public-safety decisions.
Alana Al-Hatlani
Alana Al-Hatlani is a food writer and editor who treats recipes, restaurants, and food features as ways to explore culture, community, and the business of eating. She works on the food team at Southern Living, overseeing and contributing to print recipes and reported features. Her pastry-focused, restaurant-tested perspective comes from time in restaurant and bakery kitchens. She helps plan and write monthly food packages, including “The South’s Most Treasured Desserts,” and wrote “8 Summer Recipes Our Editors Make Every Year.” She also writes recipe tips, ingredient explainers, restaurant guides, and reported stories about workers, owners, and communities. Her subjects include regional specialties, dining scenes, kitchen basics, and food industries. Her work has appeared with OpenTable and Yahoo. She reports on the ground, explains techniques clearly, and connects specific dishes and places to larger stories about food and livelihood.
Alana Edgin
Alana Edgin is a business reporter whose strongest focus is food, restaurants and consumer-facing businesses. She works at the Lubbock Avalanche-Journal and has also had work syndicated across AOL and Yahoo News. She covers new openings, closings, expansions and franchise growth, along with retail, health, services, corporate news, data incidents, business support programs and sponsorships. Her reporting includes detailed roundups of new restaurants and businesses, coverage of El Pollo Loco’s opening, and stories on burger trucks, dessert shops, Vietnamese sandwich restaurants and gourmet markets. She also contributes to food and drink reviews, including fall coffee and jerky comparisons. Edgin reports with practical “what, when, where” details, structured comparisons and clear explanations of how offers, partnerships and business changes affect consumers and the local economy.