Laguna’s Cachuela is the Little-Known Fish Soup Made with Kamias and Miso

Angelo Comsti has had his finger in many pies—quite literally. Over the years, he has built a multifaceted career around his passion for food, seamlessly moving between writing, styling, consulting, recipe development, and hospitality. A respected food writer and editor, he has spent years documenting the stories behind Filipino cuisine, championing local ingredients, regional food traditions, and the people who shape the country's culinary landscape. Beyond publishing, Angelo works as a food and prop stylist, restaurant consultant, and recipe developer for both corporate clients and independent food businesses. He has also hosted television, radio, and live culinary events, bringing his expertise and enthusiasm for food to wider audiences. Today, he serves as the Chief of Editorial Content of Delish Philippines, where he leads the magazine's editorial vision and storytelling. Outside the newsroom, Angelo is also a restaurateur and the author of several bestselling cookbooks, further cementing his place in the Philippine food industry. Whether he's crafting a feature, developing a new dish, styling a magazine cover, or helping build a restaurant concept, Angelo remains driven by one goal: telling meaningful stories through food and celebrating the richness and diversity of Filipino cuisine.