We’ve all seen gorgeous desserts, the ones that look more like an expensive piece of artwork than a delicious treat. If there’s one place especially known for these types of showstoppers, it’s cruise lines. And at Explora Journeys, the artist behind the masterpieces is Chef Christophe Safy, corporate executive pastry chef.

In this role since 2022, Safy, born and raised in Saint-Étienne, France, brought a wealth of experience from some of the world’s most revered hotels and restaurants to the cruise line. He previously served as executive pastry chef at Mandarin Oriental, Hong Kong, and Mandarin Oriental, Bangkok, and worked at other luxury hotels in the Middle East.

The culinary journey on Explora Journeys is as incredible as the amazing port stops. Guests on board can enjoy Anthology, the signature fine-dining restaurant serving elevated Italian; Sakura, with authentic Pan-Asian cuisine; Marble & Co. Grill, a European-inspired steakhouse; Med Yacht Club, reminiscent of beachside restaurants across the Mediterranean; Emporium Marketplace, offering all-day dining inspired by the local destinations; Fil Rouge’s French cuisine; and guided, hands-on cooking
experiences led by the chefs at Chef ’s Kitchen.

© 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 it’s incorporated into a preparation, served as a condiment or simply used as a seasoning, I’m always drawn to the complexity and range of flavors different citrus fruits offer. I tend to avoid ingredients that are overly processed or disconnected from their origin. To me, they lack authenticity and fail to show proper respect for the product itself.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?

We would begin with a ceviche, delicately balanced with lime and built around leche de tigre (tiger’s milk), the essential element of this traditional Peruvian fish tartare prized for freshness and vitality. The main course would be duck magret from Challans, in the Vendée region of France, cooked rosé over a chargrill, sliced à la minute, and paired with fried Brussels sprouts and fresh green beans to bring depth, texture and contrast. As a pre-dessert, I would serve a spiced rosé Champagne granite — a refreshing interlude that awakens the palate. To finish, a tropical fruit pavlova defined by lightness and crispiness, offering a delicate and elegant conclusion to the evening.

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?

I remember the first dish, a crispy, thin apple tart. I remember the feel of the dough in my hands, mixing, folding, shaping it carefully into the tart ring. Peeling the apples, slicing them one by one, arranging them with patience and intention. The final touch of melted butter and brown sugar filled the kitchen with warmth and anticipation. That moment was more than a recipe. It was the first time I understood how cooking could express care, emotion and craftsmanship. It marked the beginning of my passion.

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

Dark chocolate soufflé, as it is light and elevated, rising almost instinctively yet deeply rooted in technique. Beneath its delicate crust, it remains soft and molten, fragile and intense at the same time. It reflects the way I cook — seeking emotion through simplicity, trusting precision and embracing sensitivity. A dish that lives in the moment, where timing, intuition and respect for the craft are everything.

WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?

Rather than pointing to a specific trend, I would say any approach that fails to respect the product and people behind it. Today, more than ever, it is essential to understand and honor those who grow, raise and produce with passion. We should avoid continuing to waste or over-transform ingredients. Eating better is a responsibility we all share — chefs and consumers alike.