Chef and cookbook author, Rick Moonen, has been the country’s leading advocate for the sustainable seafood movement for the past 25 years, bringing national awareness to this subject near and dear to his heart. His flagship restaurant, Rick Moonen’s rm seafood at The Shoppes at Mandalay Place in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press alike. In 2010, Rick made a memorable appearance on Bravo’s Top Chef Masters, nearly taking home the title and raising thousands of dollars and national awareness for Three Square Food Bank in Las Vegas. In May 2011, Monterey Bay Aquarium honored Rick as their “Chef of the Year” for his tireless efforts towards sustainability. In 2013, USA Today named him one of Earth’s “Power Players” as one of five leaders helping the health of our planet and was named “Humanitarian of the Year” by the American Culinary Federation. Later that year, Rick transformed rm upstairs into a steampunk-inspired restaurant and lounge named Rx Boiler Room, with décor reminiscent of industrialism during the 19th century Victorian era. Combining the alchemy of food and drink, Rick showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Rx Boiler Room was named Best New Restaurant of 2013 by Desert Companion magazine. In 2014, Rick was appointment as one of the top twenty leading culinarians in the Monterey Bay Aquarium’s Blue Ribbon Task Force and was honored as one of the prestigious Vegas Dozen by Saks Fifth Avenue, Greenspun Media Group, VEGAS Magazine and Keep Memory Alive. Moonen is also the brand ambassador for True North Salmon. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.
Master of Ceremonies
Krewe du Vin Dinner