Twenty years later, it is now known as one of the best places to savor authentic Wagyu beef. The reigns of operations are now held by Carmelo's daughters: Cristina Santiago Rivera, Caron Santiago Macasaet, and Camille Santiago. The sisters jointly manage the restaurant with Cristina, a pastry chef educated from the California School of Culinary Art, creating the desserts; Caron, a Computer Arts graduate from Academy of Art College in San Francisco, handling marketing, accounting and operations; and Camille, an HRM degree holder from DLSU College of Saint Benilde, helping out in reporting and restaurant management.

As the restaurant's menu has been beefed up by Wagyu selections, the family's goal is ensuring that every customer has a pleasurable dining experience. "We are meticulous in preparing and serving our food so that it will meet our customers' high standards," says Caron explained. "But beyond the great food, we uphold the family tradition of providing personalized service." There is always a family member overseeing the restaurant and entertaining the guests in all of its branches. In serving Wagyu, only Melo's has a steak cart presented to customers so they can choose the cut and thickness of the meat before it is grilled to perfection with a secret marinade and using volcanic rocks. The restaurants have been refurbished for a more contemporary look and ambiance. The selection of recipes and presentation of food were also given a modern twist to elevate the overall dining experience.