‘Explora Journeys isn’t just an opportunity to discover the world, we also see it as a way for our guests to taste it too, actively discovering new cuisines and experiences,’ explained Michael Ungerer, CEO, Explora Journeys which is part of the MSC Group. ‘Franck’s pedigree in European luxury, combined with his passion for true cooking, will shape an evolution of how dining at sea can be transformed.’
Garanger, who specialises in incorporating an array of plant-based and vegetarian dishes in to menus, will ‘blend flavours from all over the globe with ingredients that have been hand-selected and sourced by Franck himself,’ added the CEO.
A ‘blank canvas’
The newly appointed head of culinary said he sees the move to Explora as an ‘opportunity to start from a blank canvas and show the world what food at sea really can be.’ On how he will achieve this, he remarked, ‘You can see it not just in the food but in the eyes of the chefs. Once a team is proud, they will deliver at their best.’
Background
Garanger became chef de partie for Silversea Cruises, was promoted to executive chef and eventually became fleet corporate chef, a position he held for four years ahead of taking the role of culinary director at Oceania Cruises.
Born in Angers in the Loire Valley, France, Garanger began a two-year apprenticeship at 16 in the Michelin-star Le Vert D'Eau in Angers under chef Jean-François Piers. He has worked with culinary names such as Paul Bocuse, Alain Passard and Thierry Marx.
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