Rick Moonen

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{{Infobox chef

| image =

| caption = Rick Moonen

| birth_place = New York City

| education = Culinary Institute of America

| website = [http://www.rickmoonen.com/ www.rickmoonen.com]

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Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices.{{Citation needed|date=May 2020}} He is known as the "Godfather of Sustainability".{{Citation needed|date=May 2020}}

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.{{cite news |last=Brozan |first=Nadine |date=July 30, 1992 |url=https://www.nytimes.com/1992/07/30/style/chronicle-197592.html |title=Chronicle: Genetically engineered foods? Not in their kitchens! |work=The New York Times |access-date=September 11, 2024}}{{cite news |last=Fabricant |first=Florent |date=August 3, 1994 |url=https://www.nytimes.com/1994/08/03/garden/off-the-menu.html |title=Off the Menu |work=The New York Times |access-date=September 11, 2024}}{{cite news |last=Frumkin |first=Paul |date=October 14, 2002 |title=Sea of opportunity: Rick Moonen in the swim with rm opening |work=Nation's Restaurant News |id={{ProQuest|229342598}}}} 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|date=May 2020}} He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times.{{Citation needed|date=May 2020}} He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York.{{Citation needed|date=May 2020}} 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.{{cite web |title=Rick Moonen |url=http://www.rmseafood.com/ |work=RMSeaFood }}

Moonen is an advocate for sustainable seafood.{{Citation needed|date=May 2020}} 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|date=May 2020}} 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|date=May 2020}}

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 & Wine Magazine and is a frequent guest chef at the James Beard House.{{Citation needed|date=May 2020}} In 2010, Moonen was a finalist in the second season of Bravo's Top Chef Masters.{{cite web |author=Karps, Aynsley |title=Weighing the Top Chef Masters |url=http://www.zagat.com/Blog/Detail.aspx?SNP=NB&SCID=34&BLGID=26373 |work=Zagat |date=February 11, 2010 }}