Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

Chef Rudi was aboard the newly launched Discovery Princess for the elaborate “Naming Ceremony” on April 29th in the Port of Los Angeles. Rudi discusses the wide variety of dining options abord the Discovery Princess. Included in the cruise fare are The Main Dining Rooms (Juneau, Skagway and Ketchikan,) World Fresh Market buffet and Gigi’s Pizzeria. Specialty restaurants (with a modest cover charge) range from Sabatini’s Italian Trattoria (where all the pastas are prepared fresh daily) to Crown Grill (the fine-dining steakhouse.)

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin continues as our guest with a platter of Alaskan King Crab legs at the ready.

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