Restaurateur, chef and cookbook author, Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement throughout his career. His restaurants Rick Moonen’s rm seafood and Rx Boiler Room at Mandalay Bay in Las Vegas showcase his commitment to sustainability without foregoing culinary creativity and innovation, and have been critically acclaimed by local and national press since day one.
His cookbook, Fish Without a Doubt, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. Moonen has been featured in Food & Wine, SAVEUR, Bon Appetit, Food Arts, USA Today, Travel + Leisure, and seen on Food Network’s Best Thing I Ever Ate, Top Chef, Top Chef Masters, TODAY, Good Morning America, CBS This Morning, Dan Rather Reports, and CNN.
In 2010 Moonen was the runner-up on Bravo’s Top Chef Masters (season two) raising both national awareness and nearly $28,000 for Three Square Las Vegas. Moonen has received numerous awards for his tireless efforts towards sustainability including Chef of the Year by the Monterey Bay Aquarium; and Humanitarian of the Year by the American Culinary Federation.