Culinary Voyages with JRE Chefs Philippe Deslarzes and Franco Körperich Aboard Swan Hellenic

JRE-Jeunes Restaurateurs chefs Philippe Deslarzes and Franco Körperich will bring their culinary expertise to Swan Hellenic’s SH Diana and SH Vega, offering guests a carefully curated dining experience at sea. During these voyages, travelers will have the opportunity to enjoy their signature dishes and a specially designed Gala Dinner menu. They can also attend live cooking demonstrations and participate in guided food-focused excursions ashore, exploring local culinary traditions and specialties.

Chef Philippe Deslarzes developed his cooking style through his early experiences in nature, foraging and fishing in Switzerland and Sweden. His approach combines Nordic culinary traditions with sustainable cooking practices. At his restaurant, Njørden, he prepares dishes using local and seasonal ingredients, focusing on simplicity and natural flavors.

Chef Franco Körperich blends classic French cuisine with Far Eastern influences, using locally sourced ingredients to create balanced and innovative dishes. As a member of JRE-Switzerland, he continues to explore new approaches to fine dining while maintaining a strong connection to traditional techniques.

Voyage Details:

Chef Philippe Deslarzes will be aboard SH Diana from July 11 to 21, 2025, on an Arctic expedition that explores landscapes shaped by ice. This journey takes guests from the polar bear habitats of Svalbard to Norway’s rugged North Cape, with opportunities to cruise past glaciers, observe Arctic wildlife, and discover the diverse ecosystems of the northernmost regions of the planet.

Chef Franco Körperich will be aboard SH Vega from July 31 to August 10, 2025. This voyage includes visits to Kong Oscar Fjord, known for its remote and pristine environment, Vigur Island, home to puffin colonies, and Husavik, a well-known destination for whale watching. Other highlights include the Dynjandi Waterfall and the fjords of Isafjordur.

Alongside these scenic experiences, guests will have the chance to engage with the chefs’ culinary expertise, making the journey both a cultural and gastronomic exploration.