ABOUT SOUV! BY CYMA
Greek Goodness,
Every Day
SOUV! takes its cue from the beloved Greek tradition of souvlaki, souvla, and souva - classic skewers that bring people together around simple, flavorful food. The name itself is a playful nod to that heritage, served with a modern twist and plenty of character.
At SOUV!, we embrace the Greek way of eating: balanced, nourishing, and rooted in real ingredients - good fats, hearty grains, plenty of fiber, and naturally lower sugar and carbs. Our cooking is guided by the five cornerstones of Greek flavor, known as SPOOL: Salt, Pepper, Olive Oil, Oregano, and Lemon, letting every ingredient shine the way it should.
Everything is made fresh daily and prepared from scratch in-house, staying true to the spirit of honest, uncomplicated Greek cooking.
All crafted in the kitchen of culinary pioneer Chef Robby Goco.
Your daily serving of Greek goodness awaits at SOUV! by Cyma.
MEET OUR EXECUTIVE CHEF
Chef Robby Goco has long championed a simple but powerful belief: “Good food is a right, not a privilege.” Guided by this philosophy, he has become one of the most respected chefs and restaurateurs in the Philippine dining scene.
A graduate of the California Culinary Academy in San Francisco, where he earned his degree in Culinary Arts, Chef Robby has spent more than two decades shaping the country’s food landscape. His culinary journey spans an impressive range of concepts and collaborations - from early ventures like Tequila Joe’s to his work with the Artstream Management Group.
Beyond the restaurant floor, Chef Robby has also contributed to the hospitality industry, overseeing Food & Beverage operations for notable properties such as Vitalis Suites and Hotel Luna in Ilocos Sur and Le Monet Hotel in Baguio City.
He is best known, however, for creating and leading a roster of beloved restaurant brands. These include Elaia by Cyma, SOUV! by Cyma, and the group’s flagship brand, Cyma Greek Taverna, which helped redefine modern Greek dining in the Philippines.
Balancing business acumen with culinary creativity, Chef Robby has earned recognition across both fields. Cyma has received numerous distinctions, including “Best Specialty Restaurant” and inclusion in Philippine Tatler’s Best Restaurants list. Chef Robby himself has been named among Summit Magazine’s 10 Outstanding Entrepreneurs, recognized as a Finalist for Ernst & Young’s Entrepreneur of the Year, and honored as one of the Outstanding Filipino Retailers for Cyma Greek Taverna.
Never content to stand still, Chef Robby continues to push boundaries within the industry. A strong advocate of the slow food movement and sustainable dining, he created Green Pastures, widely recognized as one of the Philippines’ pioneering farm-to-table restaurant concepts, built on the commitment to fresh, locally sourced, and responsibly produced ingredients.
Through every venture, Chef Robby Goco remains guided by the principle that started it all - his enduring belief that great food should be accessible to everyone.