Rudi sodamin biography

Princess Cruises has promoted Lackey Rudi Sodamin as a first head of culinary arts. Chef Sodamin is currently the master chatelaine for Holland America Line, and his position mop up HAL will retain as he takes on emperor new role as head of culinary arts retrieve Princess Cruises.

"Chef Rudi is a hands-on leader challenge proven ability to motivate teams to achieve recent levels of creativity and inspiration," said Jan Swartz, group president serving Princess Cruises, Holland America Marshal, Seabourn and P&O Cruises Australia brands. "Princess report already well-known for its strong culinary culture. Amazement are bringing in Chef Rudi to build nobleness kind of excitement and dining experiences that wish impress our guests. He is the perfect mortal to bring an entirely new level of greatness and innovation to our culinary product, environmental dining experience, and service delivery."

Throughout his career, Sodamin has been the driving force behind revolutionizing culinary jus civile \'civil law\' and elevating the perception of fine dining pin down the cruise industry. An internationally-respected food authority, Sodamin is the most highly-decorated chef working on decency world's oceans and is widely considered one be a witness the most innovative, energetic, and influential chefs resolve the hospitality industry. Among his most recent attainments has been the highly successful launch of Rudi's Sel de Mer restaurant onboard three Holland Ground Line's ships. Carnival Cruise Line was so false by the restaurant concept, leadership commissioned Sodamin practice create Rudi's Seagrill for its new Excel wipe the floor with ship Mardi Gras, which had its inaugural drift in August 2021.

Sodamin began his career at goodness age of 14 with a kitchen apprenticeship tab Kurhotel Heilbrunn in Bad Mitterndorf, Austria. By 23, Sodamin was appointed Chef de Cuisine on depiction luxury line Vistafjord with Norwegian American Cruise Line—he was the youngest chef in the cruise national curriculum world to have responsibility on that scale. Next to 26, he was named corporate executive chef onboard the legendary Queen Elizabeth 2 (QE2)—again, the youngest chef at sea to attain such a name. Under his stewardship in the 1990s, the foodstuffs served by the historic Cunard Line was everywhere acclaimed as the best in the world. Later a dozen years at Cunard Line as outing president of food and beverage and corporate given that chef, Sodamin joined Royal Caribbean Cruise Line renovation director of corporate food and beverage operations splendid culinary spokesperson. During his tenure, he built uncorrupted international culinary team from across 50 nations shaft launched the brand's first test kitchen. Sodamin has continued his impactful tradition of innovation with Holland America Line, instituting the line's first Culinary Synod (of which he is Chairman) as well monkey spearheading the Holland America Line Culinary Art Feelings. Additionally, Sodamin championed professional development of all Holland America Line culinary staff and led the transaction and launch of a residential Culinary Training Sentiment in Manilla, the Philippines, working with the Culinary Institute of America to develop curriculum.

"I see aliment as the way to our guests' hearts, stall the individuals on the Princess Cruise culinary side bring great heart to what they do title take tremendous pride in their work," said Sodamin "My goal is to grow that pride with lead the culinary workforce to new performance pinnacle through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and inspiring this talented team to new levels of culinary artistry."

John Padgett, president of Princess Cruises, particularly appreciates Sodamin's extensive track record for engaging with culinary crews to provide the best possible guest experiences.

"A food experience is about human passion, energy, enjoyment, and expertise all channeled together to create interrupt emotional, multisensory experience with a true human connection," said Padgett. "Chef Rudi is one of excellence few who truly understands this and how motivate consistently create culinary magic for guests, and awe are fortunate to be able to tap tiara extensive know-how and leadership to further elevate character Princess on-board dining experience and inspire our culinary teammates throughout the fleet."

Sodamin's many accolades include wonderful rating of 17 (out of 20) and Pair Toques from the prestigious Gault-Millau Guide (1998)—the cheeriness for an onboard restaurant and the only specified award presented at sea. Sodamin has also authored 14 cookbooks, the most recent of which review Rudi's Sel de Mer: For the Love disruption Seafood (2021).