"Rick Moonen has mastered the art of cooking fish," proclaimed The New York Times in its 3-star review of Oceana. Moonen was at the helm there bringing national acclaim to both the restaurant and himself from1994 until Fall, 2002, when he opened Restaurant RM with partners Matthew and Richard Harriton.
As a leader in the food industry, here and around the globe, Rick Moonen has traveled extensively as a chef and conference speaker to New Zealand, Israel, Puerto Rico and several of the Caribbean Islands. He is a featured guest chef for Bon Appetit and Food & Wine magazines, both here and abroad, and he teaches cooking coast to coast at schools such as DeGustibus at Macy's (NY), Draeger's Culinary Center (CA) and the Greenbriar (WV). In addition to all these activities, Rick Moonen sits on advisory boards for the Culinary Institute of America in Hyde Park, New York, the French Culinary Institute in Manhattan, and Ecofish, an ecologically minded distributor of seafood.
During the past several years, Chef Moonen has developed into the favorite guest of television's highest rated magazine and food shows, including Today, Good Morning America, The Early Show and Martha Stewart Living, and many of The Food Network's regular programs such as Cooking Live.
For more information on Restaurant RM: www.lurerestaurant.com