At Carmelo’s Steakhouse, a distinguished steakhouse newly opened in Makati City, Chef Cristina Santiago introduces a modern vision while honoring her family’s restaurant legacy. “Even though I’m the daughter of the original Melo's owner, our approach is completely different,” she explains. “The menu here at Carmelo's is inspired by my personal notebook of recipes, filled with ideas from my travels around the world.”
For nearly 40 years, Melo’s Steakhouse has been known for its consistency and customer loyalty. Established by Carmelo Santiago, the restaurant was a pioneer in Manila, being the first to offer US Certified Angus Beef and setting a new standard in local dining.
Cristina’s culinary journey has been shaped by personal and family struggles. In an interview with the Manila Bulletin, Cristina shared how her late father moved the family to San Francisco to open the first Melo’s Steakhouse with a business partner, only to lose it due to a bad business arrangement. “We were left with nothing—our car, our apartment, everything was gone,” Cristina recalls. “It was a tough time, but seeing my dad push through and return to Manila to start over was what inspired me. That determination shaped who I am as a chef.”
After high school in the U.S., Cristina took a part-time job at Burger King to support her family while juggling other responsibilities. “Working at Burger King wasn’t glamorous, but it was one of the first places where I learned what happens in the kitchen,” she says. “It’s fast-paced, and you need to keep up. It taught me a lot about working under pressure, which has been invaluable in my career now.” Cristina fondly recalled her time at Burger King, noting with a laugh that her first job involved more menial tasks than cooking.
Despite gaining work experience outside of food service, including at a bank, Cristina knew her passion was in the kitchen. “I always loved cooking at home, so after years of working various jobs, I decided it was time to follow what I really wanted to do. That’s when I went back to school and enrolled in a culinary program,” she says, eventually earning her culinary degree at San Francisco’s California Culinary Academy.
Secret menu
At Carmelo’s Steakhouse, Chef Cristina continues to innovate while staying true to her roots. One standout dish is the Beef Steak Tagalog, a recipe inherited from her father. Originally served as a family meal and a secret menu item, it became popular with regular customers and was added to the official menu. “The dish started with regulars asking if we could cook something that wasn’t on the menu,” Cristina explains. “My dad would make this beef steak with lots of onions at home, and it was something we loved. One day, a customer requested it, and we decided to offer it as a special. It quickly became a hit.”
The Beef Steak Tagalog exemplifies Cristina’s culinary style—combining family tradition with modern twists. “It’s a classic Filipino dish at its core, but I’ve added my own twist with a special marinade and cooking technique that ensures the beef is tender and flavorful,” she says. “Our customers love it, and it’s become one of our most popular dishes.”
Chef Cristina’s approach to menu creation goes beyond tradition. “I draw inspiration from my travels and experiences, and I’m always experimenting with flavors and techniques. I want every dish to not only taste amazing but also look visually stunning,” she explains.
Carmelo's, known for its premium steaks and refined dining experience, has seen Chef Cristina inject new energy into the brand. “The foundation of Carmelo's is still focused on quality steaks and a fine dining experience, but I’m bringing a modern take to the menu,” she says.
Apart from steaks, Cristina is also well-known for her pastries. Her dessert business Sweet Bella, offers sweets in Carmelo’s. Notable dessert is Cristina’s The Pearl, which features a unique flavor based on guava mousse.
A sweet memory
A pivotal moment in her culinary journey, as a restaurateur, pastry chef, and a daughter, was winning her father’s approval for her ensaymada, a traditional Filipino cheese roll. “I had been working on the recipe for over a year,” she shares. “My dad’s a tough critic, whether it’s steaks or pastries, and I was nervous to present it to him. He was particularly strict about ensaymada, as he loved our grandmother’s version.”
Cristina recounted several failed attempts before finally getting her father’s approval. “There were many times he told me, ‘This does not taste like your grandmother’s.’ But one day, I offered him a fresh batch of ensaymada. He tasted it, said nothing, and then had to leave for a meeting,” she says. “I thought, ‘Oh well, better luck next time.’ Later, I received a text from him saying, ‘That was the best ensaymada I’ve ever tasted. It is exactly like your grandmother’s.’ I was so relieved and happy. It was a huge personal achievement,” Cristina said, teary eyed. “The text was sent in one of those old cell phones, and how I wish I was able to save that.”
Looking ahead, Chef Cristina remains committed to innovation and growth. “I’m always excited to explore new techniques, push boundaries, and share my passion for food with our customers,” she says. For aspiring chefs, her advice is straightforward: “Have passion, don’t be afraid to experiment, and always stay dedicated to your craft. The journey is hard, but it’s worth it.”
At Carmelo's, Chef Cristina Santiago continues her family’s steakhouse tradition while making her own mark, blending fine dining with her personal culinary vision.