We’ve all admired desserts that resemble fine art more than a simple after-dinner treat. Cruise lines are often home to those showstopping creations, and at Explora Journeys the pastry masterpieces come from Chef Christophe Safy, corporate executive pastry chef.
Since joining Explora Journeys in 2022, Safy — born and raised in Saint-Étienne, France — has brought extensive experience from some of the world’s most respected hotels and restaurants. His background includes roles as executive pastry chef at Mandarin Oriental, Hong Kong and Mandarin Oriental, Bangkok, along with positions at luxury properties across the Middle East.
The culinary offerings aboard Explora Journeys match the caliber of its ports of call. Guests can choose from Anthology, the signature fine-dining restaurant with elevated Italian cuisine; Sakura, featuring authentic Pan-Asian dishes; Marble & Co. Grill, a European-inspired steakhouse; Med Yacht Club, evoking Mediterranean beachside flavors; Emporium Marketplace, which delivers all-day dining inspired by local destinations; Fil Rouge, presenting refined French fare; and interactive, hands-on cooking sessions in Chef’s Kitchen led by the ship’s chefs.
© Explora Journeys
Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
Citrus is my guilty pleasure. Whether incorporated into a dish, served as a condiment, or used as a finishing seasoning, citrus brings a layered complexity that I find endlessly appealing. I tend to avoid ingredients that are overly processed or divorced from their origin; such items often lack authenticity and fail to show proper respect for the product.
What dishes would you serve at a private dinner party?
To begin, a ceviche balanced with lime and built around leche de tigre, the vibrant base of this Peruvian-style fish tartare that highlights freshness. For the main course, duck magret from Challans in the Vendée, cooked rosé on a chargrill, sliced to order and accompanied by fried Brussels sprouts and crisp green beans for texture and contrast. A spiced rosé Champagne granité would serve as a palate-cleansing pre-dessert — a bright, refreshing interlude. To finish, a tropical fruit pavlova that emphasizes lightness and crispness, providing an elegant closing to the meal.
What was the first meal you ever prepared on your own?
The first dish I remember making was a thin, crispy apple tart. I recall feeling the dough in my hands, folding and shaping it into the tart ring, peeling and precisely slicing each apple, and arranging them with patience. The melted butter and brown sugar warmed the kitchen and built anticipation. That experience went beyond following a recipe — it was the first time I felt how cooking can convey care, emotion, and craftsmanship, and it ignited my lifelong passion.
If you could describe your personal style in one dish, which dish would it be and why?
A dark chocolate soufflé best captures my style: light and elevated yet grounded in technique. It rises with an airy grace while remaining soft and molten inside — fragile and intense simultaneously. That balance mirrors my approach to cooking: seeking emotional resonance through simplicity, precision, and sensitivity. It’s a dish that lives fully in the moment, where timing, intuition, and respect for craft are essential.
What culinary trend would you like to see disappear?
Rather than singling out a specific trend, I would reject any approach that disrespects the ingredients or the people who produce them. It’s vital to honor those who grow, raise, and craft our food. We must avoid needless waste and excessive transformation of ingredients. Eating better is a shared responsibility — for chefs and diners alike.