Restoran
Dedikasi terhadap Keaslian, Asal-Usul, dan Bahan Berkualitas Alami
Panggung Kuliner Unik bagi Chef Terkemuka Dunia
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Koki Tamu
Anthology menyajikan pengalaman kuliner di atas kapal yang tiada duanya, mengundang sejumlah koki terbaik dunia seperti Mauro Uliassi, Emma Bengtsson, dan Claude Le Tohic.
Nikmati suasana yang dipenuhi bahan-bahan langka dan kreasi luar biasa yang dipadukan dengan anggur dari pembuat anggur ternama. Pertunjukan bakat memasak global ini dirancang untuk membawa tamu dalam perjalanan penemuan dan pengayaan yang menggiurkan.
Dengan suasana elegan yang canggih dan terperinci, serta kesempatan untuk makan di luar ruangan. Pencahayaan yang lembut dan pelayanan yang sempurna menciptakan atmosfer yang intim namun tetap mewah.
Tim Ahli Kami yang Bersemangat
Mendunia, berkelas, dan berpengalaman dalam berpenampilan ala Eropa, para pakar kuliner dan minuman kami menyatukan pengalaman dan seni yang berlimpah untuk menciptakan pengalaman bersantap yang mendalam.
Franck Garanger
Head of Culinary
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 Gjoka
Senior Lead Culinary Operations
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.
Jérôme Toumelin
Corporate Executive Chef
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 Sapy
Corporate Executive Pastry Chef
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 Godineau
Senior Executive Chef
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.
Gianluca Mazza
Travelling Chef de Cuisine
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.
