In a gathering of industry leaders and media, Chef Robby Goco, one of the country’s most respected chefs and restaurateurs, was officially introduced as the Philippines’ first-ever Lambassador. His mission: to bring Australian lamb to the heart of Filipino cuisine in bold and refreshing ways.
Handpicked by Meat & Livestock Australia (MLA), Chef Robby joins a global network of chefs under the Lambassador Program, an initiative supported by the Government of Victoria. The program offers top culinary talents an immersive experience in Australia, where they tour sustainable farms, learn butchery techniques, and explore new lamb preparations. The ultimate goal is to empower these chefs to inspire their home countries to embrace Australian lamb as a versatile, everyday protein.
After his immersion, Chef Robby has been busy reimagining lamb with both his culinary roots and creative flair. “I’ve always believed lamb deserves a place on the everyday Filipino table,” he said. “It’s not just for special occasions. With the right approach, it can be as comforting as adobo or as exciting as your next burger.”
At an exclusive tasting held at Souv in BGC, Chef Robby presented a masterfully curated five-course menu that showcased lamb in globally inspired yet locally grounded dishes:
- Cumin-Crusted Lamb Loin Chop: served with cucumber yogurt and a Greek spring salad.
- Lamb al Ajillo: tender porterhouse cuts echoing Spanish simplicity.
- Lamb Burger: stacked with fried halloumi, pickled beets, and creamy tzatziki on a brioche bun.
- Lamb Barbacoa: slow-cooked and served in corn tortillas with salsa verde and cilantro cream.
- Lamb Adobo: a soulful Filipino reinterpretation of the classic, paired with garlic rice and marinated eggs.
Each dish underscored his message: lamb can transcend cultural boundaries while still feeling familiar and comforting. “Filipino cuisine is expressive, emotional, and bold—just like lamb. The flavors match,” he noted. “My job is to show how we can make it approachable, sustainable, and exciting.”
Spencer Whitaker, MLA’s Business Manager for Southeast Asia, expressed enthusiasm for the program. “It’s not about exporting food—it’s about sharing values, techniques, and inspiration,” he said. “Chef Robby’s creativity reflects what this program is all about. As he showed today, lamb can be your next go-to comfort food.”
As Filipino diners continue to seek global flavors and elevated food experiences, Chef Robby’s lamb-forward creations make a strong case for redefining what belongs on the local plate. With his accessible recipes and culturally relevant approach, lamb is no longer just an occasional indulgence—it’s a flavorful staple ready for its moment in every Filipino kitchen.