Chef Cristina Santiago’s little black book behind Carmelo’s Steakhouse

Chef Cristina Santiago carries her late father Melo Santiago’s legacy forward with Carmelo’s SteakhouseFor Chef Cristina Santiago, Carmelo’s Steakhouse holds the memory of her father, Carmelo “Melo” Santiago, and the chance to create a restaurant in her own way. Its menu draws on the values she learned from him, as well as on her travels and the dishes she has recorded in a little black book.

Chef Cristina shares, “For me, food is very personal. Some of the best dishes come from memories that stay with you long after the meal is over. You know the ones that you crave for the next day. Whenever I come across something memorable, I write it down in my little black book.”

She adds, “Sometimes it’s a particular flavor, an ingredient, a presentation, or simply a dish that reminds me of a beautiful moment with my family. When I develop dishes for Carmelo’s, I revisit those memories and find ways to bring them to life, adding my own interpretation.”

Her father was a prominent figure in Manila’s restaurant scene. In 1987, he opened Melo’s, which became the first steakhouse in the Philippines to offer Certified Angus Beef. Chef Cristina trained under him in restaurant operations before and after graduating from the California Culinary Academy in San Francisco in 1995.

She built Carmelo’s on the lessons she took from him: start with good ingredients, maintain consistency, and never compromise on quality. He also taught her that dining was about bringing people together, building relationships, and making guests feel special.

Carmelo’s carries his name and legacy, but it also reflects her personality, creativity, and experience in the restaurant business. 

“When I created Carmelo’s, I wanted to honor everything he had built while bringing in my own personality, creativity, and experiences. I wanted to create a steakhouse an elevated steakhouse that was elegant yet warm, sophisticated and would wow them to come back. Carmelo’s is very personal to me. It carries my father’s name and legacy, but it also tells my own story as a chef, a daughter, and a woman who has spent much of her life in the restaurant business. I wanted to preserve his legacy while creating something that is distinctly my own.”

The idea for Carmelo’s Rockwell took shape while Chef Cristina was grieving her father. She said she did not know what to do at the time, though she knew, deep down, that she wanted to continue his legacy when the moment felt right.

When she saw The Proscenium during its early development, she sat in her car and looked at the space. “This is the time. It’s time to continue my father’s legacy.” She recalled feeling as though something was telling her to look up. The spaces were still boarded up, but she already knew which one she wanted.

The main dining area of Carmelo’s Steakhouse She had not told Rockwell which location she had in mind. When the offer came, it was for that exact spot. Chef Cristina described the experience as a sign that things were falling into place. She could already picture the restaurant, its atmosphere, its guests, and the experience she wanted to create. She also felt that her father might be guiding her toward a new chapter. What began during a period of grief became a new beginning filled with purpose and love.

Le Salon Private Room Lounge Area; Inside the private dining area for 10She says, “What began during a time of grief slowly became something beautiful—a new beginning, filled with purpose, love, and the feeling that I was exactly where I was meant to be.”

She envisioned Carmelo’s design from the start, including its warm lighting and gold mesh curtains. She wanted the room to feel elegant and inviting, whether guests were marking a special occasion, having an intimate dinner, or spending an evening with family and friends. For her, dining is the whole experience, from entering the restaurant to the last bite of dessert. She wanted guests to feel special.

“Everything you see here is my vision, making sure that the design to execution was my stamp of approval.

Fresh Oysters, Tuna Tataki, Octopus Ala PlanchaA menu shaped by memories and travel

Chef Cristina keeps notes from her travels and meals with her family in a little black book. The entries might capture a flavor, an ingredient, a presentation, or a dish associated with a moment she wants to remember. When developing Carmelo’s menu, she returns to those notes and brings the memories to life through her own interpretations.

The Moules Marinières is especially personal. It recalls trips to Paris with her father, where mussels were a favorite for both of them. She wanted Carmelo’s version to bring back that feeling while meeting the restaurant’s standards for quality and preparation.

Grilled Wagyu Ribeye

According to Chef Cristina, “Sometimes the simplest dishes are the most memorable, especially when you are with the best company – which was with my father. Moules Marinières is one of those dishes that instantly brings me back to those Paris moments. It’s both our favorite!!! I wanted to bring that same feeling to Carmelo’s while making sure the dish reflected our own standards of quality and preparation.”

Her travels also inform the menu and the restaurant’s interiors. She pays attention to how food is prepared and presented, and to details such as table settings, lighting, and ambiance. She wanted Carmelo’s to have an elevated look inspired by the restaurants she had visited abroad.

Truffle Burrata PastaThat range of experience appears in a menu that is not limited to one cuisine. Carmelo’s serves dishes such as Tuna Tataki and Spinach Spaghetti Alle Vongole alongside its steaks. Chef Cristina said every dish needs a purpose and should balance well with the rest of the menu. She considers ingredient quality, flavor balance, and whether she would enjoy serving the dish to her family and friends. She wants guests to find food that feels familiar, exciting, and memorable.

The menu also includes Octopus Ala Plancha, with grilled octopus on cauliflower purée and gremolata, and Truffle Burrata Pasta. Its freshly made pasta is paired with truffles and burrata. The Spinach Spaghetti Alle Vongole combines Manila clams, spinach spaghetti, butter sauce, and white wine.

Chef Cristina grew up watching her father pay close attention to the quality of beef. His belief was that a good product did not need to be complicated: the ingredient had to be respected and prepared properly. At Carmelo’s, she works with trusted international suppliers and takes care to maintain consistency.

The steak selection includes Certified Angus Beef and Australian Wagyu. Guests can choose individual portions or cuts for sharing. Chef Cristina wanted the options to suit different appetites, including a solo business lunch and a meal with family or friends. The Tomahawk, Steak Frites Ribeye, and Steak Diane Ribeye are among the cuts intended for sharing.

The steak cart adds a personal, interactive element. Guests can see the cuts and choose their preferred steak and thickness. Chef Cristina sees it as a way to continue her father’s commitment to quality while giving Carmelo’s its own dining experience.

That focus on personal service also comes from her father. He remembered what guests liked to eat, how they preferred their steaks, and their favorite drinks. He taught her to “Treat every guest like VIP!” At Carmelo’s, she reminds her team that remembering a guest’s name, anticipating a need, or recognizing a familiar face can make a meal memorable.

Carmelo’s was named a Michelin Selected restaurant for 2026 in the Philippines. Chef Cristina said the recognition was one of the most emotional and unforgettable moments of her life. The restaurant had been open for a little over a year when it received the invitation, which came as a surprise. When the selection was announced, she remembered feeling “literally on cloud nine.”

Her first thought was of her father and how she wished he could have witnessed the moment. She also credited the Carmelo’s team, whose work and dedication shape every dish and dining experience.

Carmelo’s latest additions extend its menu and private dining offerings. For cocktail parties, the canapés include Carmelo’s Paté on toast; Salmon Cornette with salmon sashimi, salmon roe, and chives; Salted Egg Shrimp wrapped in crispy noodles; Foie Gras Cornette; Braised Duck Bites; and Beef Wellington Tart.

The Seafood Ceviche combines three kinds of seafood with citrusy leche de tigre, inspired by Peruvian cuisine. Nata de coco adds a Filipino touch and a chewy texture. It was paired with the Tropical Burn cocktail, made with mango and tequila, while the cucumber notes and subtle gin infusion of the Prism Presca offer another cocktail option. The lunch menu also featured their warm and comforting Pumpkin Soup.

For private dining, Carmelo’s introduced Chorizo Vodka Pasta with Wagyu Ribeye, pairing mildly smoky and savory pasta with buttery, umami-rich Wagyu. Another new restaurant dish is Lamb Brasato Ossobuco: braised lamb leg served with red wine sauce. The St-Germain cocktail, with elderflower notes and a light, sweet taste, was presented alongside the lamb. Lobster Thermidor, with its tender meat in buttery sauce, is an option for guests who do not eat beef.

Angelina

Chef Cristina’s dessert line, Sweet Bella, includes The Pearl, with guava mousse and mango coulis, and Angelina, with hazelnut mousse, hazelnut praline almond crust, raspberry coulis, and edible red magnolia flowers. The newer L’Amour burnt Basque cheesecake is served with crumbles for added crunch.

The Pearl with an Espresso MartiniCarmelo’s Catering offers dishes including Beef Bourguignon, Pan Seared Salmon with Couscous, Seafood Paella, and Quatro Funghi Pasta prepared à la minute on a cheese wheel. Roast Beef Carmelo’s Way is carved for guests and features Wagyu roast beef.

Chef Cristina’s hope is to carry forward her father’s values of quality, consistency, and bringing people together through good food.

She elaborates, “I would just like to share that Carmelo’s is truly a labor of love. What started as a dream during one of the most difficult moments of my life has become something incredibly meaningful to me. Losing my father was heartbreaking, but creating Carmelo’s gave me a beautiful way to continue his legacy while building something of my own.”

Se continues, “I’m very grateful to my family, my wonderful team, and everyone who has supported us from the very beginning. Every milestone we’ve achieved is something I share with them. If there’s one thing I’ve learned throughout this journey, it’s that you should never stop dreaming, learning, and believing in what you’re passionate about.”

She concludes by saying, “My father always believed in quality, consistency, and bringing people together through good food. Those are the values I hope to continue for many years to come. And to everyone who has visited Carmelo’s, thank you for allowing us to be part of your celebrations, special occasions, and everyday moments.”