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Princess Cruises Names Chef Rudi Sodamin Head of Culinary Arts

Princess Cruises, the world’s leading international premium cruise line, today announced Chef Rudi Sodamin will become its first head of culinary arts, effective immediately. Sodamin is currently the master chef for Holland America Line, a position he will retain as he takes on his new role as head of culinary arts for Princess.

“Chef Rudi is a hands-on leader with proven ability to motivate teams to achieve new levels of creativity and inspiration,” says Jan Swartz, group president serving the Princess Cruises, Holland America Line, Seabourn and P&O Cruises Australia brands. “Princess is already well-known for its strong culinary culture. 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, environmental dining experience, and service delivery.”

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 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. Carnival Cruise Line was so impressed by the restaurant concept that Carnival’s leadership commissioned Sodamin to create Rudi’s Seagrill for its new Excel-class ship Mardi Gras, which had its inaugural cruise in August 2021.

Sodamin began his career at the age of 14 with a kitchen apprenticeship in Kurhotel Heilbrunn in Bad Mitterndorf, Austria. By 23, Sodamin was appointed Chef de Cuisine on the luxury line Vistafjord with Norwegian American Cruise Line—he was the youngest chef in the cruise line world to have responsibility on that scale. By 26, he was named corporate executive chef onboard the legendary Queen Elizabeth 2 (QE2)—again, the youngest chef at sea to attain such a title. Under his stewardship in the 1990s, the food served by the historic Cunard Line was widely acclaimed as the best in the world.

After a dozen years at Cunard Line as vice president of food and beverage and corporate executive chef, Sodamin joined Royal Caribbean Cruise Line as director of corporate food and beverage operations and culinary spokesperson. During his tenure, he built an international culinary team from across 50 nations and 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 Council (of which he is chairman) as well as spearheading the Holland America Line Culinary Art Center. Additionally, Sodamin championed professional development of all Holland America Line culinary staff and led the development and launch of a residential Culinary Training Center in Manilla, the Philippines, working with the Culinary Institute of America to develop curriculum.

“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,” says 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.”

Miami-based 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, excitement, and expertise all channeled together to create an emotional, multisensory experience with a true human connection,” Padgett says. “Chef Rudi is one of the few who truly understands this and how to consistently create culinary magic for guests, and we are fortunate to be able to tap his extensive know-how and leadership to further elevate the Princess onboard dining experience and inspire our culinary teammates throughout the fleet.”

Sodamin has authored 14 cookbooks, the most recent of which is Rudi’s Sel de Mer: For the Love of Seafood (2021).

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Drew Limsky

Drew Limsky

Editor-in-Chief

BIOGRAPHY

Drew Limsky joined Lifestyle Media Group in August 2020 as Editor-in-Chief of South Florida Business & Wealth. His first issue of SFBW, October 2020, heralded a reimagined structure, with new content categories and a slew of fresh visual themes. “As sort of a cross between Forbes and Robb Report, with a dash of GQ and Vogue,” Limsky says, “SFBW reflects South Florida’s increasingly sophisticated and dynamic business and cultural landscape.”

Limsky, an avid traveler, swimmer and film buff who holds a law degree and Ph.D. from New York University, likes to say, “I’m a doctor, but I can’t operate—except on your brand.” He wrote his dissertation on the nonfiction work of Joan Didion. Prior to that, Limsky received his B.A. in English, summa cum laude, from Emory University and earned his M.A. in literature at American University in connection with a Masters Scholar Award fellowship.

Limsky came to SFBW at the apex of a storied career in journalism and publishing that includes six previous lead editorial roles, including for some of the world’s best-known brands. He served as global editor-in-chief of Lexus magazine, founding editor-in-chief of custom lifestyle magazines for Cadillac and Holland America Line, and was the founding editor-in-chief of Modern Luxury Interiors South Florida. He also was the executive editor for B2B magazines for Acura and Honda Financial Services, and he served as travel editor for Conde Nast. Magazines under Limsky’s editorship have garnered more than 75 industry awards.

He has also written for many of the country’s top newspapers and magazines, including The New York Times, Washington Post, Los Angeles Times, Miami Herald, Boston Globe, USA Today, Worth, Robb Report, Afar, Time Out New York, National Geographic Traveler, Men’s Journal, Ritz-Carlton, Elite Traveler, Florida Design, Metropolis and Architectural Digest Mexico. His other clients have included Four Seasons, Acqualina Resort & Residences, Yahoo!, American Airlines, Wynn, Douglas Elliman and Corcoran. As an adjunct assistant professor, Limsky has taught journalism, film and creative writing at the City University of New York, Pace University, American University and other colleges.