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An advocate for sustainable fishing and seafood, Chef Rick Moonen's passion for conservation has led him to national acclaim. A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978.

He apprenticed at L'Hostellerie Bressane in Hillsdale, working side by side with Chef Jean Morel. From there, Moonen assumed the positions at Manhattan's La Cote Basque, Le Cirque, Le Relais, Century Café, Chelsea Central and The Water Club.

As executive chef and partner at Oceana, he helped garner the restaurant three stars from the New York Times. At Molyvos, he created the first Greek restaurant to earn three stars from the New York Times. As executive chef and owner of New York City's rm, Moonen earned critical acclaim and, once again, received three stars from the New York Times. When not behind the stove, Moonen can be found on Top Chef and throughout the country educating about ocean conservation.