Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices.
[citation needed] He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times.
[citation needed] 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.
[citation needed] 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.
[citation needed] In 2010, Moonen was a finalist in the second season of Bravo's Top Chef Masters.