About: Rick Moonen

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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. He then became executive chef and partner at Oceana before he opened rm in New York, which earned three stars from The New York Times. He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times. He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York. In 2005, Moonen closed the New York Restaurant rm in order to open Rick Moonen's and r bar café at Mandalay Bay in Las

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rdfs:label	Rick Moonen (en)
rdfs:comment	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. He then became executive chef and partner at Oceana before he opened rm in New York, which earned three stars from The New York Times. He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times. He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York. In 2005, Moonen closed the New York Restaurant rm in order to open Rick Moonen's and r bar café at Mandalay Bay in Las (en)
foaf:homepage	http://www.rickmoonen.com/
birth place	New York City
birth place	New York City
dcterms:subject	Living people Year of birth missing (living people) American chefs American male chefs Culinary Institute of America alumni
Wikipage page ID	13925971 (xsd:integer)
Wikipage revision ID	966186176 (xsd:integer)
Link from a Wikipage to another Wikipage	Bravo (US TV channel) Share our Strength Living people Year of birth missing (living people) The New York Times La Côte Basque Mandalay Bay Top Chef Masters Culinary Institute of America French Culinary Institute The Culinary Institute of America American chefs American male chefs Culinary Institute of America alumni Chef Las Vegas Boulevard Le Cirque New York City Seafood Seafood Choices Alliance Sustainable seafood Food & Wine Magazine Sustainable fishing dbr:American_caviar dbr:Chef’s_Coalition dbr:Ecofish dbr:Top_Chef_Masters_Second_Place_Winner dbr:RM_Seafood
Link from a Wikipage to an external page	http://rxboilerroom.com/ http://www.rickmoonen.com/ https://www.opentable.com/restref/client/%3Frid=3902&restref=3902&corrid=a71b118f-31d0-469b-87bb-b7c91e9f822b http://www.rickmoonen.com http://www.rmseafood.com
sameAs	Rick Moonen Rick Moonen Rick Moonen Rick Moonen
dbp:wikiPageUsesTemplate	dbt:BLP_sources dbt:BLP_unsourced_section dbt:Citation_needed dbt:More_citations_needed dbt:Multiple_issues dbt:Third-party dbt:Unreliable_sources dbt:Infobox_chef
caption	Rick Moonen (en)
education	Culinary Institute of America
website	http://www.rickmoonen.com/
has abstract	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. He then became executive chef and partner at Oceana before he opened rm in New York, which earned three stars from The New York Times. He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times. He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York. In 2005, Moonen closed the New York Restaurant rm in order to open Rick Moonen's and r bar café at Mandalay Bay in Las Vegas. Moonen is an advocate for sustainable seafood. He is a founding member of the , Seafood Choices Alliance and a member of the Wildlife Conservation Society, Seaweb, Share our Strength, and a chef's advisory board member of . Moonen has served as a spokesperson for 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. (en)
gold:hypernym	Chef
prov:wasDerivedFrom	wikipedia-en:Rick_Moonen?oldid=966186176&ns=0
page length (characters) of wiki page	4068 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Rick_Moonen
is Link from a Wikipage to another Wikipage of	List of chefs Moonen Beat Bobby Flay Anthony Amoroso Mandalay Bay Top Chef: California Top Chef: D.C.

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