Most chefs will tell you that they grew up loving food and began their culinary journey at a young age. The same is true for chef Jordy Navarra, except he did not grow up aspiring to be a professional in the industry. Eating and enjoying food was always an integral part of his happy memories in life, yes, but it was only after he learnt more about the ins and outs of the brutal, cutthroat and brilliant world of food that he says he got hooked. His fascination with culinary culture, cooking techniques, produce and farming is what he says still drives him today.
Toyo Eatery has been on Asia’s 50 Best restaurants list for two years running, and is one of the country’s top dining destinations, while Panaderya Toyo (a bakery-cafe spot) successfully won over the hearts and stomachs of the Filipino. Before these winning concepts were born, Jordy was running a different restaurant with the same core team. “We all had been working together for a while and we felt we were finally finding our voice so Toyo, basically, is a continuation of that journey,” he reveals.
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