“Kaboom!” —Chef Cristina Santiago described in one word the effect of having a Michelin Selected honor for her restaurant Carmelo’s Steakhouse.

Carmelo’s was among the 74 Michelin Selected restaurants that were given the honor at the inaugural Michelin Guide in the Philippines last year, which awarded a total of 108 Philippine establishments.

“Founded in 1987, this elegant steakhouse helped popularize Angus beef in the Philippines and now showcases Australian Wagyu and Japanese Saga cuts. Chef Cristina Santiago honors her father’s legacy, maintaining long-standing supplier relationships. Ribeye and tenderloin cuts are grilled simply and carved tableside, accompanied by classic red wine gravy. White tablecloths and golden chain drapes lend a refined air, with a private room for special occasions,” Michelin said of the steakhouse in Proscenium, Rockwell complex, Makati City.

In an exclusive interview with DAILY TRIBUNE at last week’s Let’s Celebrate! Expo 2026 wedding fair in Space at One Ayala mall in Makati City, Santiago shared, “It was such an honor to have that award.”

“I really didn’t expect it,” she said. “Oh yes, (it helped grow the business). It gave confirmation also that our service is good, the food is good, the ambience is good. And we’d like to carry those three to our catering. So the Michelin goes with us forever in our catering business.”

She admitted that being Michelin Selected is a big plus for those looking for a caterer, now that her steakhouse has expanded to catering following the Michelin recognition.

“Maybe that’s my advantage,” she said, “But even without a Michelin, we’ll go back to our roots.”

She professed that there is “some pressure” to have a Michelin, but at the same time, it has been their motivation to “keep up” their standards, especially when it comes to “enjoying your work.” Recognitions aside, Santiago finds her work “very fulfilling.”

According to her, they decided to venture into catering to extend their level of service and quality to special events.

“We’ve been in the food industry for 37 years. That’s when my dad started Melo’s. So I breathe everything about the restaurant. And I really used to do caterings. I just put it aside. I had a child and got busy. But now, I feel the urge to want doing it again. It’s the creativity that’s exciting also.”

At first, she thought of offering fine dining catering. The business, however, has morphed and continues to shift gears.

“I feel that there’s a need for a fine dining catering. Then I realized, we shouldn’t really just stick into our fine dining. We have to evolve, so we created other menus like Filipino and Asian,” she shared. “We’re doing this for a long time, but Carmelo’s has evolved to offer something different from other restaurants. I hope they’d like what I’m doing now.”

As the second-generation owner, Chef Cristina said that when her dad started Melo’s, she created her own backyard desserts business called Sweet Bella, for which she won three awards, a confirmation that she was doing something good at that time, she said.

The biggest lesson she learned from her dad, the so-called “Philippine king of steaks” credited with introducing Certified Angus Beef to the country in 1987, is to “give all your best” to wherever your heart is.

The same principle is what Chef Christina is applying to their new catering venture, where among the offerings are spiced cocktails and mocktails; Beef Wellington Tart, bite-sized versions of their award-winning steaks; melt-in-the-mouth Crusted Salmon; authentic Paella Valenciana generously crowned with giant shrimps; and Chocolata, one of Chef Cristina’s award-winning desserts, of course.

“Because you only have one chance when you launch something,” she declared. “So work on your passion, work on your discipline, in creating the best of what you want to do.”