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Rick Moonen        

Seafood Chef, Early Adopter of Sustainable Fishing Practices

Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices. He is known as the "Godfather of Sustainability".

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.

Moonen is an advocate for sustainable seafood. 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. 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.

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. In 2010, Moonen was a finalist in the second season of Bravo's Top Chef Masters.

News


Chef Rick Moonen: Use what's local, fresh and in season, and enjoy ...

Frankie Moreno and Rick Moonen at Rx Boiler Room's Fan Appreciation Party on Tuesday, Jan. 21, 2014, in Mandalay Place. By Rick Moonen. Sunday, Aug.

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