Princess Cruises has introduced that Chef Rudi Sodamin will turn into its first head of culinary arts, efficient instantly. Presently, Sodamin is grasp chef for sister line Holland America, which is a place he’ll retain as he takes on his new function for Princess.
An internationally-respected meals authority, Sodamin is probably the most highly-decorated chef at sea, and is extensively thought-about one of the vital revolutionary, energetic, and influential cooks within the hospitality business.
Amongst his most up-to-date accomplishments was the launch of Rudi’s Sel de Mer restaurant on three Holland America ships. He additionally launched Rudi’s Seagrill final yr aboard Carnival Cruise Line’s Mardi Gras — one other sister line to Princess.
“Chef Rudi is a hands-on chief with confirmed capability to inspire groups to attain new ranges of creativity and inspiration,” stated Jan Swartz, group president serving Princess Cruises, Holland America Line, Seabourn and P&O Cruises Australia manufacturers. “Princess is already well-known for its sturdy culinary tradition. We’re bringing in Chef Rudi to construct the form of pleasure and eating experiences that can impress our company. He’s the proper particular person to carry a wholly new degree of excellence and innovation to our culinary product, environmental eating expertise, and repair supply.”
Sodamin started his profession at 14 with a kitchen apprenticeship in Kurhotel Heilbrunn in Dangerous Mittendorf, Austria. By 23, he was appointed Chef de Delicacies on the luxurious cruise liner Vistafjord with Norwegian American Cruise Line — he was the youngest chef within the cruise line world to have duty on that scale.
By 26, Sodamin was named company government chef on Queen Elizabeth 2 — and was once more the youngest chef at sea to have such a title. Below his stewardship within the Nineteen Nineties, the meals served by Cunard was extensively acclaimed as the most effective on the planet.
After 12 years with Cunard as VP of meals and beverage and company government chef, Sodamin joined Royal Caribbean Cruise Line as director of company meals and beverage operations and culinary spokesperson. Throughout his tenure there, he constructed a global culinary staff from throughout 50 international locations, and launched the model’s first take a look at kitchen.
Sodamin has continued his innovation with Holland America Line, instituting its first Culinary Council, in addition to spearheading the Holland America Line Culinary Arts Heart.
He has additionally led the event and launch of a residential Culinary Coaching Heart in Manilla, the Philippines, working with the Culinary Institute of America to develop curriculum.
“I see meals as the best way to our company’ hearts, and the people on the Princess Cruise culinary staff carry nice coronary heart to what they do and take great delight of their work,” stated Sodamin. “My objective is to develop that delight and lead the culinary workforce to new efficiency heights via revolutionary approaches to teamwork and creativity, collaboratively creating new signature interactive eating experiences, and motivating this proficient staff to new ranges of culinary artistry.”
Chef Rudi’s accolades embody a score of 17 (out of 20) and Three Toques from the distinguished Gault-Millau Information — the primary for an onboard restaurant and the one such award introduced at sea. He has additionally authored 14 cookbooks, with the newest being Rudi’s Sel de Mer: For the Love of Seafood.