From 1994 to 2005, Moonen earned 3 stars from The New York Times for his work at Oceana, Molyvos, and rm in New York City. Moonen was the executive chef at the Water Club and his passion and vocalization of sustainable seafood practices led him to publish Fish Without a Doubt in 2008. Sensitive to consumers’ home cooking needs, the cookbook is intended to serve as inspiration to chefs for their cooking choices. In February 2005, Chef Moonen opened his multi-level restaurant Rick Moonen’s RM Seafood at Mandalay Bay Resort & Casino in Las Vegas.
Competing for: Three Square
The Latest from Rick
Episode 11: Making Concessions
The chefs take over two concession stands at Nationals Park in D.C., creating game snacks for the die-hard fans of the Washington Nationals major league baseball team.
Richard Blais' Pork Belly with Black Cod
Richard Blais' Beef Goulash
Mike Isabella's Grouper
Mike Isabella's Chicken
Antonia Lofaso's Braised Veal with Risotto
Richard Blais' Gulf Snapper