Food has always been a part of Melanie Cuartelon’s life. She was born and raised in northeast Florida, and although her mother worked a full-time job, she always made sure there was a home-cooked meal. “Both of my grandmothers were always cooking, especially my paternal grandma, Lola Pilang. She was the baker in the family,” Cuartelon says.
“In a Filipino home, food is such a large part of what shapes our culture,” she adds. “From the time I could eat solid food, I was eating nilaga [a Filipino beef bone soup made with cabbage, potatoes, plantains, and corn]. I loved to gnaw on the buto [bone] and I have photos of myself as a child holding it up with pride—I am proud of that kid.” That pride fueled her career drive, from culinary school in Rhode Island to 10 years working in pastry to a move toward savory cooking with a focus on catering and banquets.
“Growing up, most of the food cooked at home was traditional Filipino dishes. What I realize now, at 38—my parents were already developing my palate for unique flavors and appreciating them,” she says. “It’s like they were setting me up for my career as a chef! I always knew down the road, no matter what career I chose, I would never be more than 10 feet away from a kitchen.”
On the Menu at Sawgrass Marriott
Filipino Adobo
A savory-sweet and tangy chicken dish
Lechon Baboy
Whole roasted pig
Key Lime Pie
Pie with Cuartelon’s spin using calamansi in the filling
