Princess Cruises is expanding its culinary operations by adding a new head. Chef Rudi Sodamin has been named the first-ever Culinary Arts Manager for Princess Cruise Line and will be in charge of creating menus, overseeing food preparation, and working with suppliers.

Culinary arts is the art and science of preparing, cooking and presenting food. Culinary arts are a major part of many industries including restaurants, catering companies, hotels, cruise ships, airlines and more. The “what is culinary arts” is a question that has been asked by many people in the past.

Chef Rudi Sodamin Named Head of Culinary Arts for Princess Cruises

Chef Rudi Sodamin will be the first head of culinary arts for Princess Cruises, the company said today. Sodamin’s responsibilities will include assisting in the development and innovation of the line’s meals, as well as motivating and inspiring the culinary crews on Princess Cruises’ ships.

Bringing Princess Dining to the Next Level

Princess Cruises is well recognized for its exquisite dining experiences and carefully designed meals. By appointing Sodamin as head of culinary arts, the line will be able to tap from this chef’s vast expertise and talents to enhance onboard dining even further.

“Chef Rudi is a hands-on leader with proven ability to motivate teams to achieve new levels of creativity and inspiration,” said Jan Swartz, group president serving Princess Cruises, Holland America Line, Seabourn and P&O Cruises Australia brands. “We are bringing in Chef Rudi to build the kind of excitement and dining experiences that will impress our guests. He is the perfect person to bring an entirely new level of excellence and innovation to our culinary product.”

Sodamin is ecstatic about this new chance as well. “I believe that food is the gateway to our visitors’ hearts, and the members of the Princess Cruise culinary crew do so with great passion and take great pleasure in their job,” Sodamin stated.

“Through creative approaches to cooperation and creativity, collaborating building new distinctive interactive dining experiences, and driving this amazing staff to new levels of culinary artistry, my mission is to expand that pride and lead the culinary workforce to new performance heights.”

Sodamin Offers Cruise Lines a Lifetime of Experience

Sodamin is the most highly-decorated chef working on the world’s seas today and is generally regarded one of the most imaginative, dynamic, and influential chefs in the hospitality business. He is also the author of 14 cookbooks.

Sodamin’s culinary career began at the age of eight, when he began helping his mother in the kitchen soon after his father died, herself a professional chef and Sodamin’s first cooking teacher.

Sodamin started his culinary apprenticeship at the age of 14 at the Kurhotel Heilbrunn in Bad Mitterndorf, Austria, and by the age of 23, he had been named Chef de Cuisine aboard Norwegian American Cruise Line’s luxury liner Vistafjord — he was the world’s youngest chef to hold such a position.

Chef Rudi Sodamin, Culinary Arts DirectorChef Rudi Sodamin, Culinary Arts Director

Sodamin was designated corporate executive chef aboard the famed Queen Elizabeth 2 at the age of 26, making him the youngest cook at sea to do so. Sodamin managed dining on 7 luxury boats over 15 restaurants, and the cuisine supplied by the venerable Cunard Line was universally praised as the greatest in the world under his supervision. During that period, he served as Cunard’s Culinary Ambassador, traveling the globe and cooking for royalty and leaders of state on Cunard’s ships.

Sodamin joined Royal Caribbean Cruise Line in 1998 as director of corporate food and beverage operations and culinary spokesman after serving as vice president of food and beverage and corporate executive chef at Cunard Line. During his time at the company, he assembled an international culinary staff from 50 countries and established the brand’s first test kitchen.

With Holland America Line, Sodamin has maintained his culinary innovations, establishing the line’s first Culinary Council and directing the Holland America Line Culinary Art Center.

Rudi Sodamin on Carnival's Mardi GrasCarnival Cruise Line provided this image.

Sodamin also championed the professional development of all Holland America Line culinary crew, leading the construction and implementation of a residential Culinary Training Center in Manila, the Philippines, with curriculum developed in collaboration with the Culinary Institute of America.

Sodamin is still the master chef for Holland America Line, and he will stay in that capacity even as he transitions to Princess Cruises’ new job as head of culinary arts.

Sodamin’s significant track record of interacting with culinary crews to offer the finest possible passenger experiences is highly valued by John Padgett, president of Princess Cruises.

“A culinary experience is about human passion, energy, enthusiasm, and competence coming together to create an emotional, multisensory experience with a real personal connection,” Padgett said. “We are fortunate to be able to draw into Chef Rudi’s significant know-how and leadership to further improve the Princess on-board dining experience and inspire our culinary partners across the fleet.”

The incredibly successful opening of Rudi’s Sel de Mer restaurant aboard Koningsdam and Nieuw Statendam, with a limited menu also available on some nights at the Pinnacle Grill on other boats, is one of Sodamin’s other recent triumphs.

Carnival Cruise Line was so taken with Sodamin’s small seafood restaurant idea that it asked him to design Rudi’s Seagrill for its new fleet flagship, Mardi Gras.

Princess Cruises Ship

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