Moonen graduated from the Culinary Institute of America and then went on to work at New York City's La Côte Basque, Le Cirque, and The Water Club, where he worked for six years.[citation needed] He then became executive chef and partner at Oceana before he opened rm in New York, which earned three stars from The New York Times.[citation needed] He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times.[citation needed] He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York.[citation needed] In 2005, Moonen closed the New York Restaurant rm in order to open Rick Moonen's RM Seafood and r bar café at Mandalay Bay in Las Vegas.[1]
Moonen is an advocate for sustainable seafood.[citation needed] He is a founding member of the Chef’s Coalition, Seafood Choices Alliance and a member of the Wildlife Conservation Society, Seaweb, Share our Strength, and a chef's advisory board member of Ecofish.[citation needed] Moonen has served as a spokesperson for American caviar and has testified several times for environmental and sustainable policy issues in Washington, D.C. and New York.[citation needed]
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This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This biography of a living person needs additional citations for verification Please help by adding reliable sources Contentious material about living persons that is unsourced or poorly sourced must be removed immediately especially if potentially libelous or harmful Find sources Rick Moonen news newspapers books scholar JSTOR May 2020 Learn how and when to remove this template message This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Rick Moonen news newspapers books scholar JSTOR May 2020 Learn how and when to remove this template message This article may rely excessively on sources too closely associated with the subject potentially preventing the article from being verifiable and neutral Please help improve it by replacing them with more appropriate citations to reliable independent third party sources May 2020 Learn how and when to remove this template message Some of this article s listed sources may not be reliable Please help this article by looking for better more reliable sources Unreliable citations may be challenged or deleted May 2020 Learn how and when to remove this template message Learn how and when to remove this template message Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices citation needed He is known as the Godfather of Sustainability citation needed Rick MoonenBornNew York CityEducationCulinary Institute of AmericaWebsitewww rickmoonen comMoonen graduated from the Culinary Institute of America and then went on to work at New York City s La Cote Basque Le Cirque and The Water Club where he worked for six years citation needed He then became executive chef and partner at Oceana before he opened rm in New York which earned three stars from The New York Times citation needed He was also partner in the Greek Restaurant Molyvos which also received three stars from the New York Times citation needed He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York citation needed In 2005 Moonen closed the New York Restaurant rm in order to open Rick Moonen s RM Seafood and r bar cafe at Mandalay Bay in Las Vegas 1 Moonen is an advocate for sustainable seafood citation needed He is a founding member of the Chef s Coalition Seafood Choices Alliance and a member of the Wildlife Conservation Society Seaweb Share our Strength and a chef s advisory board member of Ecofish citation needed Moonen has served as a spokesperson for American caviar and has testified several times for environmental and sustainable policy issues in Washington D C and New York citation needed He is on the board of advisors for the French Culinary Institute a member of the corporation and a fellow of the Culinary Institute of America a contributing editor to Food amp Wine Magazine and is a frequent guest chef at the James Beard House citation needed In 2010 Moonen was a finalist in the second season of Bravo s Top Chef Masters 2 Contents 1 Restaurants 2 Awards 3 References 4 External linksRestaurants EditRick Moonen s RM Seafood Rx Boiler RoomAwards EditThis section of a biography of a living person does not include any references or sources Please help by adding reliable sources Contentious material about living people that is unsourced or poorly sourced must be removed immediately Find sources Rick Moonen news newspapers books scholar JSTOR May 2020 Learn how and when to remove this template message 2016 James Beard Restaurant and Chef Awards Best Chef West nominee 2010 James Beard Award Winner for Documentary with Chef s A Field 2009 Nevada Restaurant Association Restauranteur of the Year 2011 Chef of the Year from Monterey Bay Aquarium 2013 Humanitarian of the Year Award American Culinary Federation 2013 USA Today Named Moonen an Earths power Player one of five leaders helping the future health of our planet Inducted into the American Culinary Federation Hall of Fame 1993 Chef of the Year Award for the Northeast Region from Chefs in America 2010Top Chef Masters Second Place Winner Top Chef 6 Las Vegas Guest Judge Restaurant Wars 2006 Seafood Champion AwardReferences Edit Rick Moonen RMSeaFood Karps Aynsley February 11 2010 Weighing the Top Chef Masters Zagat External links Edithttps www opentable com restref client rid 3902 amp restref 3902 amp corrid a71b118f 31d0 469b 87bb b7c91e9f822b http www rmseafood com http www rickmoonen com Rx Boiler Room Retrieved from https en wikipedia org w index php title Rick Moonen amp oldid 966186176, wikipedia, wiki, book, books, library,
