Meet our Chef

A purveyor of his philosophy, “Good food is a right and not a privilege”, Chef Robby Goco has evolved into the premiere chef and restaurateur of the Philippine dining scene. A graduate of San Francisco’s California Culinary Academy with a degree on Culinary Arts, Chef Robby is behind most of the brands that defined their generations. His more than 20 years culinary involvement ranges from Tequila Joe’s to Artstream management group. As a testament to his range and flexibility, Chef Robby is similarly involved in the Hospitality sector via his Food & Beverage supervision for hotels like Vitalis Suites and Hotel Luna in Ilocos Sur, and Le Monet in Baguio City. However, Chef Robby is best known for his own roster of casual dining restaurants. Among these include Green Pastures, Souv by Cyma, and his group’s most prominent flagship brand, Cyma Greek Taverna Restaurants.

Being able to balance enterprise and culinary skill, Chef Robby Goco has been extensively awarded at both ends of the spectrum. For his talent in the kitchen, some of his awards and citations include “Best Specialty Restaurant” for Cyma and “Philippine’s Best Restaurants” for Cyma by Philippine Tatler. Chef Robby has been cited as one of the “10 Outstanding Entrepreneurs” by Summit Magazine, a Finalist for Ernst & Young’s Entrepreneur of the Year, and one of the “Outstanding Filipino Retailers” for Cyma Greek Taverna.

Still riding high on his string of successes, Chef Robby has not waivered in continually pushing the envelope for the dining scene. A pioneering spirit in the slow food movement and sustainable dining experience, Chef Robby has successfully created Green Pastures, the first true farm-to-table restaurant concept that assures all ingredients are fresh, locally sourced, and sustainably farmed.

A true testament that despite the changing tastes and flavors, his overarching belief still holds that indeed, “Good food is a right and not a privilege.