Chef Robby Goco called Philippines’ First ‘Lambassador’ – The Tennis Foodie

In a meeting of market leaders and media, Chef Robby CocoaOne of the most respected chefs and restaurant owners in the country was officially introduced as very first Lambassador. His mission: Australian Lamb to the heart of Philipinian Kitchen on bold and refreshing ways.

Selected by Meat & Livestock Australia (MLA)Chef Robby agrees with a worldwide network of chefs under the Lambassador program, an initiative supported by the government of Victoria. The program offers top culinary talents a compelling experience in Australia, where they visit sustainable farms, learn butcher index techniques and explore new lamp reparoles. The ultimate goal is to enable these chefs to inspire their home country to embrace Australian Lamb as a versatile, everyday protein.

After his immersion, chef Robby was busy recovering Lamb with both his culinary roots and creative flair. “I have always believed that Lamb deserves a place on the daily Filipino table,” he said. “It is not only for special occasions. With the right approach, it can be just as reassuring as Adobo or as exciting as your next hamburger.”

With an exclusive tasting held at SOUV in BGC, Chef Robby presented a masterfully compiled five -course menu that LAM showed in globally inspired but locally well -founded dishes:

• Cumin-crusted lambende heel: Served with cucumber yogurt and a Greek spring salad.
• Lamb Al Ajillo: Tender porterhouse cuts echoing of Spanish simplicity.
• Lamb Burger: Stacked with fried halloumi, pickled beets and creamy Tzatziki on a brioche sandwich.
• Lamb Barbacoa: Cooked slowly and served in cornstortillas with salsa verde and coriander cream.
• Lamb Adobo: A soulful Filipino reinterpretation of the classic, combined with garlic rice and marinated eggs.

Every dish underlined its message: LAM can transcend cultural boundaries and still feel familiar and reassuring. “Filipin kitchen Is expressive, emotional and daring – just like Lam. Match the flavors, “he noticed.” My job is to show how we can make it approachable, sustainable and exciting. “

Spencer Whitaker, MLA’s Business Manager for Southeast -AsiaUnderstand 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 it has shown today, Lamb can be your next go-to-comfort food.”

While Filipino Diners continue to look for global flavors and raised food experiences, chef Robby’s lamb creations are a strong argument to define what belongs on the local board. With its accessible recipes and culturally relevant approach, LAM is no longer just an incidental indulgence – it is a tasteful staple ready for his moment in each Filipino cuisine.