Chef Rick Moonen has devoted his career to being the country’s top culinary advocate for sustainable seafood. A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in 1978. After apprenticing and working at prestigious kitchens around New York, he became executive chef at several iconic restaurants including Le Relais, Century Café, Chelsea Central, and The Water Club.
After five years, Moonen become executive chef-partner at Oceana, then Molyvos—both earning three stars from The New York Times. Moonen later developed his own restaurant, New York City’s RM, which also received critical acclaim.
In 2005, Moonen was drawn to the rapidly developing culinary scene in Las Vegas and brought his unique flavor to the West Coast. He opened his multi-level restaurant Rick Moonen’s RM seafood at Mandalay Bay in Las Vegas, which features sustainable seafood, world-class sushi, and a raw bar. Here, Moonen showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions.
When not in the kitchen, Moonen can be found throughout the country educating about ocean conservation. He is also regularly featured in the media and on national TV shows.