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Rudi Sodamin Named Top Chef in Cruise Industry and Master Chef’s Dinner Best Culinary Secret Afloat by Porthole Cruise Magazine

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Seattle, Wash., Feb. 14, 2011 – Holland America Line’s Culinary Consultant Rudi Sodamin was named Best Cruise Line Chef by Porthole Cruise Magazine in its February 2011 issue. The award recognizes Sodamin’s dedication, innovative approach and unique contributions to the culinary arts at sea.

Additionally, Sodamin’s new Master Chef’s Dinner in the Pinnacle Grill was named Best Culinary Secret Afloat by the publication.

Chosen annually by Editor-in-Chief Bill Panoff, the Porthole Awards are a selection of his current favorites from the cruise and travel industries. Sodamin joins an elite list that includes Steiner Leisure for best on-board spa operators and Micato Safaris for best African safari tour operator.

"Rudi’s culinary contributions to Holland America Line and the industry as a whole have paved the way for exciting new concepts and a forward-thinking approach to cruising cuisine,” said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs for Holland America Line. “Because of Rudi’s professionalism and dedication, we’ve been able to step outside the box and transform our culinary operation into a highly regarded experience. We are proud of Rudi and he certainly has earned this recognition.”

The new Master Chef’s Dinner in the Pinnacle Grill recently debuted aboard the line’s newest ship, ms Nieuw Amsterdam, and represents the diversity of Holland America Line’s unique culinary experience. The evening features a seven-course dining experience for up to 18 guests, with each course personally delivered by a special culinary expert who serves as the gracious dinner host. The uniforms and menus were designed to resemble an elegant chef jacket that embodies the theme of the dinner and experience. Each meal is enhanced with wine pairings specially selected by the ship’s sommelier and the elegant table is set with signature Versace china.

“Master Chef’s Dinner is a culinary journey that highlights Holland America Line’s fine culinary expertise and the creativity and passion of artisan and Master Chef Rudi,” added Meadows.

Sodamin is internationally recognized as a food authority and one of the hospitality industry's most innovative chefs who has directed the evolution of fine dining and unique menu options at Holland America Line through his role as culinary consultant. The award-winning Tamarind, for example, is a pan-Asian restaurant with traditional and eclectic offerings on ms Eurodam and ms Nieuw Amsterdam.

His ideas have been instrumental in the development of Holland America Line’s interactive culinary-arts program on board as well. Sodamin also chairs Holland America Line’s Culinary Council, which recently was formed to enrich the premium line’s culinary program and is composed of international chefs Jonnie Boer, David Burke, Jacques Torres, Charlie Trotter and Marcus Samuelsson.

Sodamin is the author of numerous internationally published cookbooks, including “Seduction & Spice” (Rizzoli, 2000) and Holland America Line’s “A Taste of Excellence” (Rizzoli, 2007), “A Taste of Elegance” (Rizzoli, 2009) and “A Taste of Celebration” (Rizzoli, 2010). Sodamin belongs to the Academy Culinaire de France, Master Chef Society and Club de Chefs des Chefs.

For more information and cruise fares, contact a professional travel agent, call 1-877-SAIL-HAL (1-877-724-5425) or visit

Editor’s note: Photos are available at:

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About Holland America Line [a division of Carnival Corporation and plc (NYSE: CCL and CUK)]
Holland America Line’s fleet of 15 ships offers more than 500 cruises to 350 ports in more than 100 countries, territories or dependencies. Two- to 110-day itineraries visit all seven continents and highlights include Antarctica, South America, Australia/New Zealand and Asia voyages; a Grand World Voyage; and popular sailings to ports in the Caribbean, Bermuda, Alaska, Mexico, Canada/New England, Europe and Panama Canal.

Fleetwide, the company features Signature of Excellence enhancements, a commitment totaling more than $525 million, that showcase the Culinary Arts Center presented by Food & Wine magazine — a state-of-the-art onboard show kitchen where more than 60 celebrated guest chefs and culinary experts provide cooking demonstrations and classes — Explorations Café powered by The New York Times, Digital Workshop powered by Windows, teens-only activity areas and all new stateroom amenities highlighted by flat-panel TVs and plush Euro-top Mariner’s Dream Beds.

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