Rick Moonen
Perry's Restaurants - Houston, TX
Chef Rick Moonen is a celebrated American chef and culinary expert renowned for his commitment to sustainable seafood and innovative cuisine. With more than four and a half decades of experience in the restaurant industry, he has established himself as a leader and advocate for responsible sourcing practices while delivering exquisite dining experiences.
Currently, Chef Moonen serves as the Master Development Chef for Perry’s Restaurants, a position he has held for the past eight years. In this role, he plays an important part in shaping the culinary vision and menu development across Perry’s upscale dining establishments, ensuring that each dish aligns with Perry’s high standards of quality and creativity. His expertise helps curate a dining experience that fuses classic techniques with modern flavors, all while maintaining a focus on sustainability and freshness. Moonen has collaborated with the Perry’s corporate culinary team and helped to create CARVE American Grille and VERDAD True Modern Mexican over the past few years.
Chef Moonen’s journey has been marked by numerous accolades, including being recognized as a “Seafood Champion” by the James Beard Foundation for his dedication to sustainable seafood practices. He has received multiple three-star ratings from the New York Times and was inducted into the American Culinary Hall of Fame. His advocacy work has earned him accolades such as Monterey Bay Aquarium’s chef of the Year in 2011 and The American Culinary Federation’s Humanitarian of the Year in 2013.
In addition to his culinary talents, Chef Moonen is a sought-after speaker and educator, frequently sharing his knowledge at culinary events and sustainability forums, inspiring the next generation of chefs to care for the health of their ingredients and to prioritize sustainability in their cooking.
With a vibrant personality and a passion for food, Chef Rick Moonen continues to make waves in the culinary world, inspiring guests and colleagues alike with his innovative approach to cuisine and steadfast commitment to sustainability.
