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.

Alban plays a central role not only in the conceptualisation of the forward-thinking menus guests can discover on board, but also on the sourcing of producers and suppliers whose standards on sustainability and quality align with our own.

Born and raised in the Loire Valley, France, Jérôme spent six years as Executive Chef at Market by Jean-Georges in Paris, and prior to that he was based in Saint Barthélemy, Sydney, Ho Chi Minh and London.

Christophe summons a wealth of experience having worked at some of the most revered hotels and restaurants across the globe, from the Middle East to Asia and Europe, he has earned a reputation for turning desserts into works of art.

Frederic was born and raised in Chemille, France, and spent nineteen years in hospitality commencing at Hôtel de Crillon and Four Seasons Hotel George V in Paris, as well as other prestigious hotels across France.

Born in Sicily, Gianluca’s passion for cooking was deeply rooted in his Italian heritage from a young age. At Explora Journeys, Gianluca brings his wealth of experience and cultural influences to create truly authentic and skilfully crafted dining experiences to our guests.