Meet Foodbeast Writer and Producer Costa Spyrou

Updated: Apr 15

Writer Name: Constantine “Costa” Spyrou

Location: Orange County, California

Years of Experience: 5

Available for writing projects: No

Niche/Beat/Genre: The future of food, food science, restaurant stories, and video

Portfolio website: Foodbeast

Other websites: LinkedIn, Broke College Kid

Favorite food: Currently having a tender moment with rendang

Writing tip for fellow writers: Find the stories and fields you’re most passionate about and get deep into them!

man grinning at camera
Costa Spyrou is a food scientist, writer, and producer for Foodbeast.com.

Constantine "Costa" Spyrou is a food scientist, writer, and producer for Foodbeast.com, based in Orange County, California.


Costa went to school for food science, and is using the knowledge and experience he's gained to help the world learn more about how food is made and what the future of food might look like.

How did you get started in writing?


Writing started as a creative outlet for me while studying food science and cooking at UC Davis. I made my first blog, The Broke College Kid: Recipes I’m Too Broke To Make, as a way to save recipes I made or came up with in my head while in school. It turned into a fun way to express myself, and storytelling quickly became a passion of mine while I finished college.


When and how did you start writing for Foodbeast?


I actually stumbled across Foodbeast while at a career fair in graduate school. They were the only food company to show up, and I left my resume thinking that recipe development with them could be fun.


I noted some of my writing experience on my resume, and I got a call from Reach, the managing editor, about an interview in the editorial department! It was a great way to talk about food and food science and share that knowledge with a larger audience. It became something I stuck with through graduate school, and it turned into a career.


Can you tell us a bit about Foodbeast?


Foodbeast is the everyday voice of food. We search globally for the stories that excite us in food, whether it be the latest fast food trends or a mom-and-pop restaurant with an incredible story. We exist as an online platform and website, and also publish our content to social media platforms like Facebook (5 million followers), Instagram (1.4 million followers), and emerging platforms like TikTok and Twitch. We also host Kitchen League, a competitive cooking series I’ve been working on as a producer for over a year now!


Do you have any favorite topics that you cover?


I’m always down to geek out about food science, especially when it’s an opportunity to open up that world and “peel back the veil” a little bit regarding how our food is made and why. Apart from that, I love going to restaurants that do creative or unbelievably delicious food, and learning their backstories and what got them to where they are today.


What’s your advice for writers or bloggers trying to get into the food genre?


There are so many places to start writing and get your voice out there. The best thing to do is just let it out! Have your own personal space and platform where you can write, but always keep an eye on what food media is looking at too. If you can grow your own community, you can help bring stories to the media, and gain interest as companies look for people who know different areas and regions of food and the world!


What has been your biggest professional struggle over the years?


I’m a scientist by trade, so coming into the world of food writing and journalism with a science-based degree has been a huge challenge. Finding my own writing and editorial voice took a couple of years, thanks to the help of the editors over at Foodbeast. But, it’s helped me grow and learn more, both on the science side as I learn new topics, and also on the writing side as I find better and stronger ways to convey what I’m talking about.


Do you have any favorite food or cooking books that you recommend?


My favorite book right now is Signature Dishes That Matter by Phaidon Press, it’s a great dive into the history of some of the world’s most iconic dishes. Ingredient by Ali Bouzari is also one of the best explanations of science and food together that I’ve read, and is one of my comfort books to read over and over.

double-stacked eggplant parmesan sandwich
Costa enjoys trying new recipes, like this vegan eggplant Parmesan.

Any favorite kitchen products?


As a half-Asian, the rice cooker is an absolute essential for me! But I’m also a huge fan of immersion blenders, sous vide, and a good old-fashioned Dutch oven.


Favorite food writers or food-related TV shows/movies?


Anthony Bourdain and Alton Brown are two of the biggest names in food and food writing that I look up to, and aspire to be like one day. Chef is also one of my all time movie favorites, as is Ratatouille. As someone who works in a lot of online content, I’m also a huge fan of the YouTube channel SORTEDfood and Netflix’s series Salt, Fat, Acid, Heat!


What do you snack on when you’re on deadline?


I’m actually not a big snacker, but when I’ve got a hard deadline to push, you will find copious cups of tea all across my desk, especially jasmine and green tea.


How do you remedy writer’s block if/when it happens?


A change of environment helps me clear my head a lot and get out of it. Going for a quick drive or walk, swimming, or even just sitting outside for a little bit helps me out.


Anything else you’d like to add about being a writer who loves food, or being a writer in general?


The world of food is an amazing place, and I feel like, as a society, we’ve still only scratched the surface of what there is to learn and discover.


As a food scientist and a writer, I hope we can get more scientists interested in writing and telling stories, because there’s a perceived veil between the food industry and the public.


In reality, the people I know on the industry side are way more passionate, creative, and talented than me, and I want to continue to be a megaphone for what they do!