As Head of Culinary at Explora Journeys, Franck Garanger leads the culinary team to curate and define nine distinct culinary experiences for the first of six-luxury superyacht style ships Explora Journeys will introduce between 2023, when EXPLORA I sets sail and 2028.
Franck, who joined Explora Journeys in January 2022, focuses on healthy, delicious food from local, sustainable sources, hand selected and sourced by Franck himself. He will oversee all concepts, design recipes, and lead a team of Chefs to deliver excellence at sea by ensuring quality is achieved in a sustainable manner.
Franck discovered his passion for cooking at an early age, helping his father in his patisserie-boulangerie in the Loire Valley, France. The disciplines and nature of cooking learned at such an early age inspired Franck and, at the age of sixteen he commenced his career as an apprentice at the Michelin Star restaurant, Le Vert D’ Eau in Angers with French Master Chef Jean-François Piers. It was there, that his culinary proficiency already began to shine, becoming nominated as one of the best ten young chefs of his generation, an achievement that only showed a glimpse of what was to come.
Prior to joining Explora Journeys, Franck worked at numerous world-renowned locations alongside some of the most notable culinary names including Paul Bocuse, Alain Passard and Thierry Marx.
Franck became Chef de Partie onboard Silversea Cruises, where he was quickly promoted to Executive Chef onboard and then to Fleet Corporate Chef, a position he held for 4 years. Most recently, Franck spent nineteen years with Oceania Cruises as Fleet Corporate Chef and then Culinary Director.
Franck was awarded French Master Chef in the prestigious Maîtres Cuisenaire’s de France in 2008 and was recognized as a member of the Academic Culinaire de France.
Franck began specializing in plant-based cuisine in 2019 and was certified by Blue Lotus culinary school in Hua Hin, Thailand under the guidance of Master Chef Christophe Berg.