The passion of Chef Rick Moonen for preservation has taken him to the national approval. Rick Moonen is a resident of New Yorker and in 1978 he graduated (first in his class) from “Culinary Institute of America” in Hyde Park, New York. Rick Moonen built up his experience and confidence working side by side with “Chef Jean Morel” during his apprenticed at “L’Hostellerie Bressane” in Hillsdale, New York. Rick Moonen also implicit the position of saucier at “Manhattan’s La Cote Basque” from the same place. The experience with famous “Alain Sailhac” was followed by two years at Le Cirque.
In the resulting years, Rick Moonen sustained his career in New York and become an executive chef at a few most iconic restaurants in New York including Century Café, Le Relais and Chelsea Central earlier than joining Buzzy O’Keefe at “The Water Club”. Rick Moonen left to become executive chef after six years and partner at Oceana. The next step taken by him is to create “Molyvos” a Greek fish house and Molyvos was the 1st Greek restaurant to earn 3 stars from “The New York Times”.
After five years Rick Moonen decided to build up his own restaurant after five years. He once again received 3 stars from “The New York Times”. He opened his multi-level restaurant in February 2005 as Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas.
Rick Moonen is the happiest doing the things which really brought him to a cookery career in cooking, seafood, writing about fish and teaching. The present passion of Rick Moonen has been the writing of his 1st cookery book, a practical, hands-on guide to buying, preparing and cooking a wide array of fish and Fish Without a Doubt. Fish Without a Doubt was released on April, 2008 by “Houghton-Mifflin”.
Rick Moonen
Rick Moonen
Rick Moonen
Rick Moonen
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