HealthMakers: Rick Moonen

Chef

Sustainable fishing and seafood advocate Rick Moonen’s passion for conservation has led him to national acclaim. A native New Yorker and veteran chef, Moonen worked at famed restaurants L’Hostellerie Bressane, Manhattan’s La Cote Basque, Le Cirque, Le Relais, Century Café, Chelsea Central, Buzzy O’Keefe at The Water Club and Oceana. His partnered to create Molyvos, a Greek fish house, and rm, where Moonen earned critical acclaim. In February 2005, Chef Moonen opened his multi-level restaurant Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas. The lower level of the restaurant offers “State of the Art Sustainable Seafood” and a world-class sushi and raw bar. The upper level offers a more elegant dining experience featuring globally inspired cuisine from Chef Moonen’s fun and whimsical tasting and á la carte menus.

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