Chef Rick Moonen has devoted his career to being the country’s top culinary advocate for sustainable seafood. He is currently the chef at rm seafood and RX Boiler Room.
He has received numerous awards for his tireless efforts towards sustainability including Chef of the Year by the Monterey Bay Aquarium in 2011; and Humanitarian of the Year by the American Culinary Federation in 2013. In 2014, he was appointed to Monterey Bay Aquarium’s Blue Ribbon Task Force as one of the top twenty leading culinarians, and in 2016 was a James Beard Foundation Award nominee for Best Chef: West.
