Franck Garanger’s culinary journey began in the Loire Valley, where helping his father in the family patisserie-boulangerie first sparked his passion for cooking. At 16, he began his formal training as an apprentice at the Michelin-starred Le Vert d’Eau in Angers under Maître Cuisinier de France Jean-François Piers. Over the next three decades, Garanger built an international career at sea, rising from Chef de Partie to Executive Chef and Fleet Corporate Chef with Silversea Cruises before joining Oceania Cruises as Fleet Corporate Chef and Culinary Director.

Today, as Head of Culinary at Explora Journeys, Garanger leads the culinary vision across the fleet, shaping concepts, recipes, and standards with a focus on exceptional ingredients, responsible sourcing, and healthy, flavorful cuisine. A Maître Cuisinier de France since 2008, he further deepened his expertise in plant-based cuisine at Thailand’s Blue Lotus Culinary School in 2019. His approach brings together contemporary creativity and European craftsmanship, while remaining rooted in the culinary heritage of his native Loire Valley.