Other celebrity chefs may have long lines of kitchen equipment, some of it clever (like Wolfgang Puck’s combination measuring bowl/digital scale), some of it a little silly (Rachael Ray’s Garbage Bowl ...

Award-winning chef, restaurateur and cookbook author Rick Moonen's Las Vegas fine dining institution rm Upstairs might have shuttered its doors, but in its place rising like a phoenix from the ashes, ...

Rick Moonen is used to being the boss in top restaurants, but on Thursday night the Las Vegas chef helped toss salad and scoop potatoes for veterans. Moonen, who operated his two restaurants at The ...

"We have such a narrow area of acceptance of the fish that we eat as mass consumers. We basically hone down on cod, tuna, sea bass, salmon and one more fish depending on where you live. It could be ...

“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 ...

Chef Rick Moonen has seafood on the mind, but there’s a twist: it’s canned seafood he’s talking about, not fresh. During a recent interview, the chef shared his plans to experiment with food in tins.

Moonen, 60, is recognized by chefs and scholars as a leader in aquaculture fish farming, a growing practice in which fish are raised in controlled environments and harvested for human consumption.

Rick Moonen has announced the closing of his two restaurants — RM Seafood and Rx Boiler Room — at The Shoppes at Mandalay Place. The final service was Friday night. He says an inability to come to ...