"I greenlight changes in my business after I've done enough research on the new facets to excite and motivate myself first. When I'm enthusiastic about a new product, project, or idea, I'm totally enlisted in its success. It is that integrity that becomes apparent and infectious. Success comes from when you get others to share your excitement and that should actually come naturally." -- Rick Moonen
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, New York where he built both his confidence and experience working side by side with Chef Jean Morel.