An Epicurean Philosophy at Sea
From intimate fine dining to relaxed oceanfront-inspired gatherings, cuisine aboard Explora Journeys is designed as a central part of the travel experience—one that connects guests to cultures, places and moments through taste. Across our growing fleet, the culinary philosophy is rooted in authenticity, craftsmanship and a deep respect for seasonality, bringing together global influences, exceptional ingredients and a sense of effortless luxury.
Leading this vision is Alban Gjoka, Senior Vice President Luxury and Premium Food & Beverage Division, whose approach places emotion, discovery and genuine hospitality at the heart of every dining experience. We spoke with him about the thinking behind the culinary offering across Explora Journeys and how food contributes to a transformative journey at sea.
Alban, how does cuisine reflect Explora Journeys’ status as a leader in transformative luxury ocean travel?
Cuisine is one of the strongest ways guests experience a Journey because food creates an immediate emotional connection. At Explora Journeys, dining is an intrinsic part of the overall onboard experience - it contributes directly to how guests feel throughout their time with us. Our aim is to create culinary experiences that reflect both the destinations we visit and the expectations guests have of modern luxury: quality, comfort, and freedom of choice. Food should feel refined without being intimidating, and memorable without becoming overly complex.
The concept of destination-inspired dining is often mentioned. What does that mean in practice?
Destination inspired dining goes beyond highlighting local ingredients or recreating regional dishes. It is about understanding the culture behind food and interpreting those influences in a way that feels relevant to our guests. A destination may inspire flavours, techniques, or ingredients, but the goal is always to create something balanced and contemporary. Inspiration is important, but so is restraint. The experience should feel genuine rather than thematic.
Onboard cuisine should feel like a journey of its own—thoughtful, rooted in place, and ever-evolving, where every dish connects guests to the world beyond the horizon.
Explora Journeys offers multiple dining venues onboard, with new concepts here onboard EXPLORA III. How do you ensure coherence across such a variety?
Each venue has its own personality, but what connects them is a shared philosophy around execution and attention to detail. Whether guests choose fine dining at “Anthology” or a more relaxed setting such as “Shore Club on 11 at The Conservatory", the expectation should remain consistent. The challenge is not creating different concepts, it is ensuring each one feels complete and credible in its own identity. Variety only works when every experience has equal integrity.
How does seasonality factor into menus at sea, where logistics can be complex?
Seasonality is important because products are always at their best when respected at the right moment. It requires planning and adaptability, but those challenges are part of delivering quality consistently. Menus need to evolve naturally. Guests travelling with us for several days should experience a sense of freshness and progression rather than repetition.
Our strength comes from the diversity of our teams - chefs from around the world bringing their cultures, techniques, and stories together to create a truly global dining experience onboard.
Sustainability is increasingly central to culinary conversations. How do you approach it?
For us, sustainability is linked closely to responsibility and efficiency. It influences sourcing decisions, product utilisation, and how we think about waste across operations.
The objective is not to make sustainability visible for the sake of visibility, but to integrate it in ways that improve the overall culinary offering. Good decisions behind the scenes often result in better experiences for guests.
What role do chefs play onboard beyond executing dishes?
Technical ability is essential, but equally important is curiosity and understanding. Chefs need to know the story behind ingredients and recognise how food contributes to the overall guest experience. Their role extends beyond preparation. They help create moments that guests remember and connect with emotionally, often through very simple things done exceptionally well.
Every chef onboard has a focus on bringing our guests together through honest, thoughtful food—crafted with care, inspired by the world, and always exceeding what our guests imagine.
How do guests typically respond to this culinary approach?
What we see most often is appreciation for the balance. Guests value having choice and flexibility while still feeling a strong sense of consistency across experiences. The feedback is rarely about extravagance. More often, it relates to comfort, memorable flavours, or discovering something unexpected in an environment that feels effortless.
Finally, what do you hope guests take away from dining with Explora Journeys?
I hope guests leave with lasting memories attached to experiences that felt genuine and enjoyable. Food has a unique ability to connect people to places, moments, and emotions.
If dining becomes part of the feeling guests take home with them, contributing to a sense of comfort, perspective, and enjoyment, then we have achieved something meaningful.
A Diversity of Culinary Riches through Nine Distinct Dining Experiences
Worldly, sophisticated, and well-travelled, our food and beverage experts bring an abundance of experience and artistry to the curation of our immersive, onboard dining experiences. Seasonal and soulful, each dish and drink tells a story, elevating our culinary offering to an unforgettable experience at sea.
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