Chefs

Leading the Way

Chef Rudi Sodamin elevates the culinary arts at Princess Cruises. BY KIMBERLY KROL INLANDER

Princess Cruises’ head of culinary arts, Chef Rudi Sodamin, is no stranger to making waves, regarded as the driving force behind revolutionizing culinary practices and elevating fine dining in the cruise industry. One of the most highly decorated chefs on the world’s oceans, he’s left his mark on many of the world’s most respected cruise lines.

Sodamin successfully launched Rudi’s Sel de Mer restaurant on three Holland America Line ships and was commissioned by Carnival Cruise Line to create Rudi’s Seagrill on its Excel-class ship Mardi Gras. He was chef de cuisine on Norwegian American Cruise Line’s Vistafjord at just 23 years old and corporate executive chef on Cunard’s Queen Elizabeth II by 26. He later joined Royal Caribbean as director of corporate food and beverage operations.

Serving as the first head of culinary arts on Princess Cruises, Sodamin will retain his role as master chef for Holland America Line concurrently.

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruises 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.”

WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU

HATE TO USE? Ah, one of my guilty pleasures is to have one — sometimes two — HäagenDazs Hazelnut Ice Cream bars in the wee hours, after working late into the night. We all have guilty pleasures, and why not? They bring comfort to hard days and joy to life.

As for an ingredient I hate to use: eel. I’m just not a fan.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER

PARTY? I love to entertain, particularly at home. One thing is for sure: There will always be plenty of bubbly. I’m a big believer in Champagne to celebrate any occasion that brings people to a table for a fine meal.

In terms of food, so much depends on the season: What is fresh, what is best, and what creative inspiration would take hold.

I might create smoked salmon with caviar, steak tartare, Asian-inspired salmon meatballs, fresh oysters, goose liver lollipops, cauliflower floret fritters. And for the sweet tooth: mixed berries with Champagne sabayon or lemon tart with toppings. My goal is to wow, and the dish can be simple but must be spectacular.

WHAT WAS THE FIRST MEAL YOU EVER PREPARED

ON YOUR OWN? In all the interviews I’ve done, no one has ever asked me this! I started my career at age 14, helping my mother (she was a professional cook). Around that age, I made an oven-roasted whole chicken with a vegetable bread stuffing. I believe the first dessert was a yogurt-lemon cream. One thing I remember making on my own was my first biscuit roulade — all that rolling was hard!

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

As an artist known for the presentation of my dishes, it would be something simple that maintains the integrity of its simple flavors and brings out its natural aromas. For example, if I were serving a dish of sautéed cod filet with a lemon beurre blanc surrounded by sautéed vegetables or a starch, I would put emphasis on the freshest, best ingredients and optimal cooking technique. Then I would focus on the composition, building up the ingredients in a round form, placing the fish on top with a garnish of fresh herbs, then artistically saucing the entire plate.

WHICH CULINARY TREND WOULD YOU LIKE TO DISAP-

PEAR? I am smiling. I would like to see kale salad disappear. Additionally, foam on foods and bacon ice cream. On a serious note, I would love to see all unsafe processed food items disappear from markets. I study food trends (and sometimes start them). A number of them are rising and will stay strong: vegan, vegetarian, fermented foods, foods linked to greater healthfulness and mindful eating, and food safety.

PRINCESS CRUISES princess.com