EMBRACING THE FLAVORS OF OUR HERITAGE

Jordy Navarra didn’t start out planning to be a chef. “I've always had an interest in food but I never really took myself seriously with regards to that interest until I sort of discovered it,” he says, “I thought people just ate to consume. That’s what Filipinos are like.” When Jordy saw the other side, of chefs making dishes and being creative with what they plated, he realized its viability. “When I saw that side to it, I thought ‘Oh, so I never knew that you could be doing that with food.’ I wanted to learn, and that got me into cooking and restaurants.”

Jordy trained locally and abroad. “It's a hectic environment, especially in the beginning. Almost all things are hard,” he said. “You’re learning different styles.” He shares that it was like learning from scratch, dealing with food