Las Vegas Sun

March 29, 2024

GRILLED:

Chef Rick Moonen: King Fish

rickmoonen

Rick Moonen.

Rick Moonen throws around the words “sustainable” and “symbiosis” like other chefs might say “surf” and “turf”—it’s all part of the repertoire. This seafood guru chats with VEGAS INC about what makes him, and his cuisine, unique.

What’s the Rick Moonen brand?

It’s real, honest food. I like to deliver food that’s been treated with respect. Every time we’re presented with a fish, it’s a gift to us. I treat it that way. I’m not a preacher, but I like to leave people with a sense of appreciation for what they eat. At the end of the day, a dining experience is no more than a memory.

What’s different about having a restaurant in Las Vegas than other cities?

When you’re designing a restaurant, you have to make it Vegas sized. RM Seafood is 17,000 square feet. There’s a ton of moving parts.

If you had a TV show, what would it be called?

If it was me traveling the world: Nobody Hugs A Fish. If it was a teaching show: Culinary Boot Camp. After we’re done, you’ll be able to do what I do.

What’s the quintessential “Las Vegas meal”?

There’s no such thing. We’ve got some great kick-ass shit going on out here.

What does success mean to you?

Having an impact on the community. Here’s two million people who don’t have a real connection. Food creates connections. I love being a part of that. Vegas is getting better all the time.

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