Tuesday, April 7, 2009

Bio - Rick Moonen

From 1994 to 2005, Moonen earned 3 stars from the New York Times for his work at Oceana, Molyvos, and RM in New York City. Moonen was the executive chef at the Water Club and his passion and vocalization of sustainable seafood practices led him to publish Fish Without a Doubt in 2008. Sensitive to consumers’ home cooking needs, the cookbook is intended to serve as inspiration to chefs for their cooking choices. In February 2005, Chef Moonen opened his multi-level restaurant Rick RM Seafood at Mandalay Bay in Las Vegas.


JacquelineC said...

Chef Moonen is a great guy, a great chef and a friend to fish. He gives practical advice and solid recipes and cares about sustainable seafood. He's not in the game just to latch on the latest marketing buzz, he really believes it. Go Rick!

Jacqueline Church

theminx said...

I remember seeing Chef Moonen on episodes of Cooking Live Prime Time with Sarah Moulton (and I think a few eps with Bobby Flay subbing for Sarah) and I thought he was terrific. I'm happy to see him in this competition.