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MANILA, Philippines – In 1988, Carmelo “Melo” Santiago of Melo’s Steakhouse introduced US Certified Angus Beef to the Philippines.
Melo died in August 2021, and his daughters have been working hard to keep his legacy alive. But while Melo’s legacy is built on tradition, its future is now in the hands of a new generation — the third wave of young and innovative Gen Z-millennial Santiagos.
For Bianca Macasaet and Francis Mesias, two of the family’s youngest torchbearers, Melo’s is more than just a restaurant business to uphold — it’s their second home.
Growing up in a steakhouse
Bianca and Francis spent their childhood navigating dining rooms, handling receipts, and learning the rhythms of a bustling business that had already cemented its place in Philippine culinary history. But neither of them initially saw themselves taking over.
“Personally, I never saw myself joining the family business,” Bianca told Rappler. “In high school, I had small responsibilities, like auditing receipts or working as a receptionist on big days like Valentine’s and Mother’s Day. But I was convinced I’d never end up in business.”
THE MELO’S FAMILY LEGACY. Images from Melo’sFrancis, on the other hand, had dreams of being in entertainment. “I always wanted to be in a field where I could command emotion, whether laughter or joy. One day, I was at the restaurant, and I realized I was doing exactly that,” he told Rappler.
“The flip happened when I saw customers experiencing the exact emotions I loved giving people, but in this case, there was a greater sense of purpose behind it.”
Bianca’s turning point came during the pandemic when, out of boredom, she and her sister started selling pastries. Later, their grandfather, Melo, introduced her to making pizzas.
“My dad and I turned it into a brand and started selling to our neighbors. Even after the world opened up, there was still demand. That’s when I realized how much I enjoyed the industry,” she shared. “Melo’s is a place where all my interests come together — content creation, events, PR, menu development. I’ve also been part of launching the newly opened Beef Bar, where I got to build something from the ground up — and I loved it.”
KEEPING IT CLASSIC.And even at a young age, Bianca is honest: while this industry is far from “sunshine and rainbows,” she said, she believes that it is the best place for her to challenge herself and “push her capabilities to the fullest.”
Honoring tradition, but embracing change
Francis is the son of Cricket Santiago Mesias, the owner and operations head of Melo’s BGC. He takes care of guest relations and PR.
Bianca is the daughter of Paul and Caron Macasaet, who own the Alabang branch. She handles PR, brand direction, and kitchen R&D.
With very significant roles to play — alongside their cousins Cheska, Franco, Natalia, and Mateo — Bianca and Francis are navigating the balance of old-school hospitality and modern dining trends. One of the key ways they’re doing this is through menu innovation.
“We balance tradition and innovation by being careful with the trends and updates we bring to the brand,” Bianca said. “This year, we’ve started releasing new menu items — modern takes on our crowd favorites.”
Think elevated yet approachable dishes like Potato Pave Steak Bites, Seared Watermelon & Tuna Salad, Steak & Lobster, Filet Mignon with Foie Gras, and Halibut & Oyster in Caviar Cream; well-executed flavors while staying true to Melo’s signature upscale steakhouse presentation.
FILET MIGNON WITH FOIE GRAS. “And we have more exciting dishes coming, like Beef Wellington and Tomahawk Fondue,” she teased.
Beyond the food, Bianca and Francis want to focus on refreshing even the look and feel of the branches. Melo’s BGC recently underwent a makeover, keeping the brown wood, crisp linens, and ambient lighting, but “making it more refined and updated,” Bianca said. Live entertainment also plays once a week.
Melo’s is also stepping up its events, digital marketing, and guest experiences. Bianca and Francis were behind Melo’s first-ever 7-Course Dinner in collaboration with Sagagyu from Japan, with Bianca curating the menu and handling the digital campaigns, while Francis focused on entertainment. “We want to create more fun and modern gimmicks to engage new and loyal diners,” he said.
The challenge of reinvention
Despite their enthusiasm for change, the younger generation struggles with marrying legacy with relevance. How do they take over an established brand while convincing people to try something new?
“There’s always that mindset of ‘Don’t fix what isn’t broken,’ and ‘It’s worked for this long, so it must be right,” Bianca said.
The key is proving that their ideas work. “If I want to introduce a new dish, I just have to make it really well until my dad approves,” she said. Fortunately, their parents are open to fresh perspectives. “They understand the digital age and new generational trends, so they trust us to make changes where needed.”
What’s crucial is slowly introducing modern tweaks, without losing the Melo’s touch.
Steakhouse dining for a new generation
While Melo’s is known for fine dining, the new generation is refining what that means today. “We definitely want to keep the fine-dining experience, but in a way that feels more modern and approachable,” Bianca said. “Melo’s has always embraced family-style dining, and we make sure diners feel at home. That won’t change.”
They hope to be able to modernize the brand without sacrificing their Lolo Melo’s standards. And in terms of Melo’s evolving into something more casual, Bianca said “it would be through completely new concepts by the third generation” to make the experience relevant for a new audience.
However, they acknowledge that younger diners today look for more than just great food. “They want aesthetics, they want experiences, and they want value,” Francis said. “That’s why we’re revamping plating, launching promos, and creating immersive dining events.”
The older generation’s work ethic remains a guiding principle for the younger ones — always prioritize people, whether guests or staff.
“Being present in the restaurant has always been a priority — welcoming guests, engaging with the team, and creating an experience that keeps diners coming back,” Francis shared. “This commitment is why many of our staff have stayed with us for over 20 years, with our longest-serving member marking 33 years with Melo’s.”
“Melo’s is well-loved by the older generation, and our goal is to bring that same experience to the younger generation.”
Onwards and upward
One thing’s for sure: Melo will remain a family business through and through. The second-generation owners — Caron, Cricket, and Camille — still run the operations across their respective branches, while Purificacion Santiago, at 87, continues to oversee finances. And as the third generation steps in, they are tasked with evolving the brand and not just maintaining it.
THE YOUNGER ONESThe younger ones are following their ate and kuya’s footsteps — Cheska Mesias, Cricket’s second daughter, just finished college and has started helping out little by little. She and Bianca create content together, handle brand-related things like menu design, and assist with online inquiries.
The babies of the family — Franco Mesias, Natalia Macasaet, and Mateo Macasaet — are also getting involved in their own small ways, like accepting reservations, responding to online inquiries, managing Tiktok, and auditing.
What inspires Bianca to keep her family legacy alive is seeing Melo’s endure for over 35 years. “It’s rare for a restaurant to last this long, so there’s obviously something special about it. That legacy pushes us to be even better,” she said.
For both Bianca and Francis, two key lessons they’ve imbibed growing up in the restaurant are to always be present and pay attention to details.
“We saw firsthand how important this is. The more time you spend in your restaurant, the more you care — and that care extends to both staff and guests. It’s the little things that shape the dining experience: a warm welcome, checking in during the meal, making sure everything is just right. These small details make all the difference, and they all stem from being truly present.”
Francis also believes that being discerning of which trends to hop on is just as important.
“Sometimes it’s tempting to do it because everyone else is, but you need to assess whether or not it matches the brand, and also how to make the trend your own. It’s hard to stand out in this fast-paced industry, so having a great product and staying true to the brand will go a long way,” he said.
Melo’s was also one of the first steakhouses to bring in Australian Wagyu and Japanese Wagyu to Manila.
As for future plans, new dishes and branch renovations are underway; Francis also renamed the cocktail and liquor selection and introduced mocktails named after iconic rom-coms (50 First Dates, Never Been Kissed, 13 Going on 30)!
With such innovation, passion, and deep respect for roots, the name that revolutionized steakhouse dining in the Philippines is not just living on; it’s thriving, ready to be rediscovered by a new generation of diners.
“We get to continue what our grandparents started while also leaving our own mark. What’s exciting is that we’re not just inheriting Melo’s; we’re shaping its next chapter.” – Rappler.com
