IT ALL STARTED in a pâtisserie-boulangerie in the Loire Valley. What might sound like the opening of a fairy tale is actually the beginning of Chef Franck Garanger’s culinary journey. Inspired by watching his father run the family bakery, Garanger went on to train and work with many culinary masters, including teams at Hôtel du Cap-Eden-Roc and Silversea Cruises, and renowned chefs such as Alain Passard and Thierry Marx.
Since 2003 Garanger has been the fleet corporate executive chef for Oceania Cruises, bringing the line’s commitment to exceptional cuisine at sea to every menu while blending flavors drawn from around the world. His role focuses on creating balanced, refined dishes that reflect diverse culinary traditions and emphasize fresh, quality ingredients.
Garanger’s achievements include recognition by the Maîtres Cuisiniers de France in 2008 and membership in the Académie Culinaire de France, honors that reflect his dedication to culinary craft and professional excellence.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR COOKING/MENUS?
My biggest influences come from the entire Mediterranean basin — from North Africa to Spain, where I live, and across Italy, Greece, France, Turkey and Israel. Those regional flavors and ingredients shape our menu variety, especially in Terrace Café, which I consider one of our most important venues. Terrace Café offers a wide selection of dishes from many traditions, served daily for breakfast, lunch and dinner. I spend considerable time with my chefs visiting local markets to select fresh fish and produce for themed dinners and daily specials. We strive to highlight local influences through ingredients and recipes, and because many of my chefs are French and Italian, we also draw on treasured family recipes passed down from mothers and grandmothers.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
Paul Bocuse has been a major influence. I had the privilege of training with Bocuse’s team for the Meilleurs Ouvriers de France competition in 2008, a prestigious national contest that honors outstanding French artisans across many trades, including culinary arts. Bocuse helped elevate the chef’s role through tireless work and devotion to excellence rather than celebrity. Even in his later years, he led a restaurant that maintained three Michelin stars for decades, embodying a lifelong commitment to quality and technique.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
Jean François Piers, my apprentice chef, had a profound influence on my early career. I trained as an apprentice from ages 15 to 17 at a Michelin-star restaurant in Angers, where Chef Piers emphasized homemade preparations and rigorous technique. He taught me foundational skills and the discipline of professional kitchens, later helping me secure a position at Hôtel de Paris in Monaco. His mentorship laid the groundwork for everything I continue to build on today.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
I see a growing demand for authenticity and organic, high-quality ingredients. Diners and travelers seek genuine flavors rooted in tradition and technique, moving away from gimmicks and molecular trends. At Oceania Cruises we prioritize starting with excellent ingredients and honoring the stories behind each dish — family recipes, regional techniques and memories from our travels — so the food we serve is both authentic and meaningful.