Michael Puglisi knows lamb from both sides of the knife. Based in California, Michael is the Director of Product and Brand Development at Think Culinary, an importer of fine meats supplying distributors across the United States.
Before moving into distribution, his career began in fine dining kitchens, followed by a decade owning and operating a whole-animal retail butchery. When it was time to step back from retail, he knew one thing for certain. He wanted to stay connected to the meat industry, the people who produce it, and the chefs who bring it to life on the plate.
That connection is what Michael enjoys most about his role today. From long-term production planning to understanding what chefs need months in advance, distribution is far more complex than many realise. Procurement decisions are often made well ahead of harvest, requiring close collaboration with producers who are planning seasons, genetics and feeding programs long before product reaches a kitchen. It is this behind-the-scenes work that ensures consistency, quality and reliability for chefs at the point of service.
Michael has seen clear shifts in food trends over recent years, particularly in the US market. Chefs are increasingly chasing shareability and visual impact, experimenting with oversized portions, old-world techniques, unexpected flavour pairings and behind-the-scenes storytelling designed to resonate online. He has also seen some memorable requests along the way, including chefs asking to combine proteins in creative ways, such as rolling a whole pork belly around a beef rib roast.
For Michael’s customers, Gundagai Lamb stands out thanks to its consistency and the GLQ5+ grading, which provides a level of eating quality assurance that differentiates it from competitors. Feedback from chefs has been consistently strong, particularly around the balance of flavour and tenderness, with lamb racks always one of the most in demand cuts.
When it comes to lamb more broadly, Michael wishes more people understood how easy it is to cook and how nutritious it is. His personal favourite cut is lamb shanks, a dish he enjoys cooking at home when he is not spending time with his kids, playing soccer, hiking, cooking or tackling home improvement projects.
The most common reaction he hears from chefs trying Gundagai Lamb for the first time is surprise at how mild and clean the flavour is, often described as “not gamey at all”. And if Michael could host a Gundagai Lamb tasting anywhere in the world, it would be simple and memorable. A beachside setting, early summer, one hour before sunset, using outdoor cooking methods that let the product speak for itself.