Training at the World's Best
Before returning to the Philippines, Jordy Navarra honed his craft at some of the world's most prestigious kitchens. He worked at Heston Blumenthal's The Fat Duck in Bray, UK--named the World's Best Restaurant in 2005--where he learned the molecular gastronomy techniques and meticulous approach that would later inform his work. He also spent time at Bo Innovation in Hong Kong, further expanding his culinary repertoire. This international training gave Navarra the technical foundation and global perspective he would bring back to Filipino cuisine.
Toyo Eatery: A New Vision for Filipino Cuisine
In March 2016, Navarra opened Toyo Eatery with his wife May in a former warehouse on Chino Roces Avenue in Makati. The name comes from the Tagalog word for soy sauce--an everyday Filipino condiment that is also complex and requires time and skill to create properly. This duality captures the restaurant's essence: taking familiar Filipino ingredients and preparations and elevating them through refined technique and deeper understanding. Navarra developed the concept and menu around his own memories and heritage, as well as the broader Filipino culinary tradition. The restaurant runs with May overseeing front of house, creating a true partnership.
Recognition and Awards
Toyo Eatery's impact has been recognized globally. The restaurant is ranked No. 42 on Asia's 50 Best Restaurants 2025, marking its sixth consecutive year as The Best Restaurant in the Philippines. In 2025, it won the prestigious Gin Mare Art of Hospitality Award, recognizing exceptional service alongside outstanding cuisine. The restaurant received the Sustainable Restaurant Award in 2023 for its commitment to environmental responsibility and cultural heritage preservation. It also earned the Miele One To Watch Award in 2018, early recognition of its potential. These accolades have placed Filipino cuisine on the global stage while validating Navarra's approach to honoring tradition through innovation.
Sustainability and Cultural Heritage
Navarra's commitment to sustainability extends beyond environmental concerns to cultural preservation. Toyo Eatery removed beef from its menus in 2022, and half of its dishes are now vegetarian or vegan, reflecting a thoughtful approach to environmental impact. The restaurant builds relationships with indigenous craftspeople and heritage suppliers, sourcing local, organic, and traceable ingredients. This network of partnerships supports Filipino farmers and producers while ensuring ingredients of exceptional quality. Navarra views this work as essential to preserving Filipino culinary heritage for future generations.
Panaderya Toyo: Reimagining Filipino Bread
Building on Toyo Eatery's success, Navarra launched Panaderya Toyo, a bakery project that reimagines traditional Filipino breads. Using local grains and heritage techniques, the bakery produces elevated versions of pan de sal, ensaymada, and other Filipino classics. This venture demonstrates Navarra's belief that every aspect of Filipino cuisine deserves the same care and innovation that fine dining receives. Like the restaurant, the bakery emphasizes local sourcing and cultural preservation while delivering products that honor tradition.
Katutubo Foundation: Supporting the Next Generation
Understanding the importance of developing Filipino culinary talent, Navarra established the Katutubo Foundation, which offers scholarships to young cooks from the Visayas region. This initiative reflects his commitment to ensuring that Filipino cuisine continues to evolve through new voices and perspectives. By supporting aspiring chefs, particularly those from regions outside Manila, Navarra helps preserve diverse Filipino culinary traditions while creating opportunities for the next generation.
The Partnership: Jordy and May Navarra
The success of Toyo Eatery reflects the complementary partnership between Jordy and May Navarra. As May explains their dynamic: "I can't cook, so I don't set foot in the kitchen. Jordy, on the other hand, doesn't understand anything about money, so I manage the operational side." May, who spent 10 years in finance before joining the restaurant full-time, brings business acumen and hospitality expertise that balances Jordy's culinary vision. Together, they've created a restaurant that excels in both food and service, earning recognition for hospitality as well as cuisine.
Philosophy and Impact
Navarra's approach challenges the formalities often associated with fine dining, encouraging guests to relax and enjoy the experience. His cooking reflects deep respect for Filipino ingredients and traditions while applying the technical precision learned at The Fat Duck. Each dish tells a story--of personal memory, cultural heritage, or the farmers and producers who made it possible. Through Toyo Eatery, Navarra has demonstrated that Filipino cuisine deserves recognition alongside the world's great culinary traditions. His work has inspired a generation of Filipino chefs to explore their own heritage with confidence and creativity, forever changing how Filipino food is perceived both locally and internationally.