Rudi Sodamin

Rudi Sodamin

Mark Best

Mark Best

Jonnie Boer

Jonnie Boer

David Burke

David Burke

Elizabeth Falkner

Elizabeth Falkner

Jacques Torres

Jacques Torres

Crafting Perfection

Holland America Line's Culinary Council®, led by Chairman and Master Chef Rudi Sodamin, is an innovative team of world-renowned chefs assembled to direct and enhance the entire shipboard culinary experience. Each chef in the Culinary Council contributes inspired signature dishes to our menus featured across our fleet.

Rudi Sodamin

Chef Sodamin is the youngest person to ever become the Corporate Executive Chef aboard the legendary Queen Elizabeth 2 at age 24.

Born: 1958 in Austria

Memberships: Académie Culinaire de France, Maîtres Cuisiniers de France, and honoree member Club de Chefs des Chefs

Accolades: Medaille Honoris Causa, Maîtres Cuisiniers de France; Commandeur d'Honneur, Commanderie du Bontemps de Médoc des Graves; Culinary Order of Merit, The World Masterchefs Society; Three toques from the Gault-Millau Guide

Cookbooks: Numerous internationally published cookbooks, including Seduction and Spice and the highly acclaimed Holland America Line cookbook series.

Quote: "Cooking never stands still."

Mark Best

Best worked as an electrician in the gold mines of Western Australia before starting his culinary career at age 25.

Born: in Sydney, Australia

Restaurants: Marque, New South Wales; Le Manoir aux Quat'Saisons, Great Milton, UK; L'Arpège, Paris; Peninsula Bistro, Balmain in Sydney; Macleay Street Bistro, Potts Point in Sydney

Accolades: Restaurant of the Year (2012), Australian Gourmet Traveler; Chef of the Year (2010), Sydney Morning Herald's Good Food Guide; Break through Award (2010), San Pellegrino & Restaurant Magazine's Best Young Chef (1995); The Josephine Pignolet Award, Sydney; Award for Excellence, Restaurant and Catering Association

Cookbooks: Marque: A Culinary Adventure

Quote: "I live in a melting pot of new ideas and cultures. We do not have the shackles of culinary history; we are free to be inventive, spirited, adaptive and progressive."

Jonnie Boer

In 2005, Boer was named a Knight in the Order of Orange Nassau. This is one of the Netherlands' most prestigious honors.

Born: 1965 in Giethoorn, Netherlands

Restaurants: De Librije (recognized as one of the 50 best restaurants in the world), Librije's Zusje, Librije's Winkel (cooking shop), Librije's Hotel and Librije's Atelier (cooking and wine school)

Accolades: Between De Libriije and Librije's Zusje, Jonnie has been awarded four Michelin stars.

Cookbooks: Puur: Restaurant De Librije, Zwolle; Puurder: Restaurant De Librije, Zwolle; De Librije: puur eten & drinken; Purer: The Cooking, Wine & Spirits Bible — Restaurant De Librije Zwolle; and has co-written several others.

Quote: "When you cook and serve a meal with a generous heart, and you put something of yourself into it, it all becomes special."

David Burke

In season two of Iron Chef America, Burke lost by a narrow margin to Bobby Flay. In 2010, he competed on the second season of Top Chef Masters on Bravo.

Born: 1962 in Hazlet, New Jersey

Restaurants: David Burke Kitchen, David Burke Townhouse, David Burke at Bloomingdale's, David Burke Modern American Cuisine, David Burke Primehouse, Fromagerie, David Burke Prime Steakhouse and Fishtail

Accolades: Meilleurs Ouvriers de France Diplome d'Honneur, Nippon Award of Excellence, Robert Mondavi Award of Excellence, "Who's Who of Food & Beverage in America" by the James Beard Foundation

Cookbooks: Cooking with David Burke and David Burke's New American Classics

Elizabeth Falkner

Falkner often finds culinary inspiration in film, art, music and sculpture

Born: in San Francisco, CA

Restaurants: Corvo Bianco, Upper West Side of New York City; Krescendo, New York; Citizen Cake, San Francisco; Orson, San Francisco

Accolades: 1st Place 2012 World Pizza Championships, Naples Italy; 2012 Culinary Hall of Fame Induction; Pastry Chef of the Year (2006), Bon Appétit; Best Pastry Chef nominee (2005), James Beard Foundation; Charles M. Holmes Award (2005), Human Rights Campaign; 10 Women With Substance and Style (2004), Organic Style Magazine

Cookbooks: Cooking Off the Clock and Demolition Desserts

Jacques Torres

In 1980, Torres was dared to ask celebrity chef Jacques Maximin for a job. Maximin gave him an hour to return with a chef's coat and thus began an 8-year relationship that opened many kitchen doors for him.

Born: 1960 in Bandol, France

Stores: Jacques Torres runs his very own chocolate factory in New York City and several retail outlets; most notable is Jacques Torres' Chocolate Haven.

Accolades: "Pastry Chef of the Year," James Beard Foundation; "Pastry Chef of the Year," the Chefs of America; "Pastry Chef of the Year," Chartreuse; member of the Académie Culinaire de France

Television Shows: Dessert Circus with Jacques Torres, Chocolate with Jacques Torres and appearances on the Today show and Later Today

Cookbooks: Dessert Circus: Extraordinary Desserts You Can Make at Home; Dessert Circus at Home; Torres is currently working on his third book