"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
"I define sustainability as not participating in the activities that lead any living species to extinction. There are so many different factors that contribute to that and we tend to ignore most of them from the start. Our planet has been perfecting itself for billions of years and it's been evolving. Our ecosystem is a well-oiled machine and we need to be respectful of our environment and appreciate our involvement in keeping it healthy." -- 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.
"I feel I've learned the most from the positions that I've held that were less than ideal. There are more challenges associated with restrictive conditions and when you overcome those you become a much better leader and have greater perspective of your profession. I learn the most whenever I'm placed in a teaching position as well. Your students have a diverse perspective and you're forced to think outside of your own profession." -- Rick Moonen
"Depending on the severity of the feedback, I like to deliver difficult information by putting the situation into perspective. We've all been criticized by our peers at some point and it never feels good. But it's always appreciated if it's presented in a respectful, heartfelt way. Attack and feedback are entirely different perceptions." -- Rick Moonen