Congratulations to Metiz and chef Stephan Duhesme for placing at number 48 on Asia’s 50 Best Awards 2023!

Chef Stephan has played a pivotal role in elevating and redefining what it means to serve Filipino food. At his restaurant, Metiz, foodies unite to observe and better understand the fluidity of flavour, all while appreciating the growth of our culture as he hopes to educate diners on the country’s produce and cuisine.

This French-Filipino chef is not afraid of risk and making a statement. His menus are inspired by his heritage, as the executive chef and co-founder, he explores the vast possibilities of fermentation through his (at least) 6-course menu.

Paying respect to flavours and techniques that are quintessentially Filipino, his food pushes boundaries and makes diners think about possibilities. 

“It’s still sinking in. It’s an honour. It’s a recognition of the work we are doing and it is a validation of our philosophies. The list holds us to a standard—to be recognised with the best” - Stephan Duhesme 

See also: Filipino food—how can we go further? Margarita Forés, Chele González, and more speak out

Chef Jordy Navarra of Toyo Eatery has placed at number 42 on Asia’s 50 Best 2023, ranked as the Best Restaurant in the Philippines and won the Flor De Caña Sustainable Restaurant Award 2023 too! 

This man has led the way for Filipino fine dining. At Toyo Eatery, Filipino culture takes its rightful place under the spotlight. Chef Jordy Navarra and his team have played a significant role in uplifting how our cuisine, produce, and fine dining landscape have been perceived both locally and internationally.

“These lists help restaurants to be acknowledged for the work that we do. It is also great for the morale of staff. To be recognised makes us feel like we are doing something right. The number doesn’t define us, but inspires us to be better,” says May Navarra, co-owner at Toyo Eatery.

“Between us chefs and in the industry there is a lot of support. With these lists, it’s friendly competition. It’s a community and an emotional reunion. You see it a lot in sports. We all come back better. It is not really like competing actually, we are more just so happy to all come together to uplift one another,” chef Jordy Navarra adds.

“Seeing other chefs and restaurants rising on lists helps the industry a lot,” May comments. She speaks to the fact that with more restaurants and chefs striving to do better and use higher quality produce, it has sparked greater demand for these goods, and has increased the supply from farmers and producers. The entire ecosystem has become more enriched as the F&B landscape continues to encourage each other to do better and fall in love with excellent food.  

See also: Who are the must-know Filipino women in the food and drink industry this 2023?

Toyo’s approach to modernising Filipino cuisine was not accepted so swimmingly when things were starting off for the team. In fact, it took quite a lot of convincing at times. Now, chef Jordy says he is thrilled to see more educated and open-minded diners, keen on exploring and learning. During our interview, he spoke candidly about the importance of continuing to learn as a chef. To him, it is a never-ending process, one that he is totally in love with. “Every day, we try to be better, and it's not just about food but hospitality too. It is so important to listen and learn,” adds May.

Jordy’s staunch dedication to loving local, and telling stories through food is why diners come back for more; to listen to what each dish has to say. A meal at Toyo Eatery is a journey; a history and geography lesson that allows diners to dive into Philippine culture and peek into the chef's hungry mind.

Read more: Notable food regions in the Philippines (and the dishes to try when you visit)

The entire restaurant experience and his work in this often cutthroat industry is personal to chef Jordy. He tells me that sharing your menu and being judged by your peers for these awards can feel like they are reading your diary. To him, a menu is an extension of who he is. May reveals that it all feels so personal because they are telling their peers and guests exactly who they are. “With cooking, it is hard to say just be professional; it’s so personal, it’s something we have thought about for months, or years, from food to service. Every day we push to make people happy and then we get judged by it. So it is scary because this is me, this is us, this is not a performance,” May reveals.

But “if you don’t take the risk and put yourself out there…no one may ever understand. Being judged by peers is scary but I appreciate it very much,” chef Jordy concludes, encouraging us all to take that leap and to try to be a little bit less afraid.

We are very proud to celebrate the achievements of these Filipino talents. We are keen on learning about the culinary perspectives of chefs Stephan and Jordy as there is no doubt that they have more to say, and more to share.

Tatler Philippines travelled to Singapore with the Singapore Tourism Board. To learn more check out @visit_singapore on Instagram, #visitsingapore #singaporeimagine #passionmadepossible.

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