Podcast appearances and mentions of rick moonen

As Gemini continues her world tour, longtime friend of the pod Rick Moonen steps in to share his many comings and goings -- including escaping Hurricane Milton. In the centerpiece interview, Al sits down with Christina Dylag of Velveteen Rabbit. Also: news from Chef Michael Mina, Chef Steve Kestler of Aroma Latin American Cocina and Vincent Rotolo talks about the new branch of Good Pie in Henderson. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Thanks to the miracle that is Zoom, Al reconnects with former colleague (and former nemesis) Corey Levitan. He's back in the journalism game covering gaming and Vegas for casino.org. Corey shares his journey from being laid off by the Las Vegas Review-Journal to freelancing, PR, community papers and now back doing what he loves for the same site that backs Vital Vegas. Also: Al's back in restaurants, and shares some recent visits with co-host Rick Moonen. And big news about a new location for Randy's Donuts, gnocchi from the master, himself, Gio Mauro. Finally: wake the kids, call the neighbors; The Peanutmobile is in town! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Al used to do it, backing up the legendary Heidi Knapp-Rinella. Now, the sole food writer at the Las Vegas Review-Journal is Jonathan Wright. He sits down with Al to talk about the dream of getting paid to eat and share. Also: Al, Rich and co-host Rick Moonen share a long list of things done in the past week. And the news is all about three venerable bars that are all decked out for the holidays. Learn more about your ad choices. Visit megaphone.fm/adchoices

Physical and mental health has long been ignored by much of the hospitality industry. And Justin Kingsley Hall says he was as guilty as most in that regard. Long out of the daily kitchen, Hall came back to establish Main St. Provisions and Peyote. But now he says it's time to step back again to address chronic, decade-long issues. He shares his journey in a frank talk with Al. Also: a visit with the new executive chef at Jaleo, co-host Rick Moonen heaps praise on Edge Steakhouse at the Westgate, and The Golden Tiki celebrates its anniversary with Mai Tais for the masses! Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick Moonen is back, and he and Al go over a long list of restaurants visited in the past week. Rich, as usual, only has one good one. Al gets the details on Brezza's special dinner to honor Babbo, the venerable New York City restaurant where she got her start. Also: a dive into some Filipino/Vegas desserts, courtesy of Kimmie and Josh McIntosh of Milkfish Bakeshop. In the news: first word of changes coming to Main St. Provisions, Yukon Pizza's weekend event, and how one big-time Strip restaurant is marking "La Tomatina." Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Tony Nguyen has returned to his roots in St. Louis to serve as the chef and owner of snō. In partnership with his wife Jessica, they will be opening in August of 2022. Tony has worked in kitchens across the U.S, including Da Lat Rose in Beverly Hills Beverly Hills, Rick Moonen's RM Seafood, and Bluestem. Tony has also appeared on Food Network's Bobby Flay, Guys Grocery Games and more. Jessica brings a unique twist to the hospitality industry with over 20 years of experience and a background in Marine Biology. Her love for sustainable seafood shows in the concept of snō and working as a private chef for A-list celebrities. Chef Jessica fuses the world of culinary and Marine Science together to bring ethical and ecological sustainable seafood programs to St. Louis. Paying tribute to Tony's mother by naming snō after her. Tuyet translates to “snow” in Vietnamese. In this episode Luke & Marissa spoke with Tony & Jessica about working with your spouse, opening a new restaurant concept, their travels, and more. snō is one of the most highly anticipated restaurant openings in St. Louis this year. More info: www.snostl.com Support the show

Rick Moonen is back in the co-host chair, just in time to hear Al and Rich talk about Half-Bird, Brian Howard and Jon Anthony's new rotisserie and chicken sando joint at Spring Mountain & Wynn. Al goes straight to the source, a lobster expert in Maine, to learn about colored lobsters (and whether it's OK to eat them). As for the ghost: Chef Iman Haggag of POTs shares her not-so-great experience turning her Egyptian vegan restaurant into a takeout-only facility via a ghost kitchen. Also: Al's dessert discoveries, a $10,000 a head wine paring meal, and Rich goes big-time at Catch for a special dinner. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's all about the fish eggs, as Al and co-host Rick Moonen sit down with Nina Manchev, owner of Forte Tapas and The Caviar Collective. And all three have plenty of conversation pieces, as they enjoyed the new Sunday brunch at Caviar Bar at Resorts World. Also: lots of talk about Valencian Gold, as everyone went there last week (at different times). Half Bird is closer to opening, Brezza celebrates one year in business, and Al takes a deep dive into a new kind of bottle service: water bottle service. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick Moonen is back in the co-host chair, telling tales of his trip to Croatia. Al shares his first full dinner at Wakuda, and Rich is back from Portland and an excellent dinner with friends at the Rose City institution The Ringside. But the centerpiece is longtime friend of the podcast James Trees. He's back from France, where he relaxed, ate great food and came back with ideas for his new French place that will move into the Ada's Kitchen space when it moves half a block west to a bigger space. Learn more about your ad choices. Visit megaphone.fm/adchoices

“I just made a decision in the seventies when I went to culinary school to change my life and this career and everything that I've done in my career has supported those changes. It's just given me a place to be so grateful because it's been successful.” Chef Rick Moonen is a multi-award-winning celebrity chef and restaurateur known as the “Godfather of Sustainability”. He's currently the Master Development Chef for Perry's Restaurants and Chef Advocate for Feast It Forward, which was where we met and recorded this interview. For over 25 years, Chef Rick has been a leading advocate for the sustainable seafood movement. He's been featured in everything from USA Today, to Forbes, Food & Wine, SAVEUR, and GourmetMagazine. He's also received a number of awards to acknowledge his advocacy for sustainability including Chef of the Year by the Monterey Bay Aquarium in 2011; and Humanitarian of the Year by the American Culinary Federation in 2013.It was such a privilege to grab this quick conversation with Rick at the Feast It Forward Festival. We chatted about his love for cooking, how he got started, and so much more.“It's just taking a bite out of the ass of life and just riding it out, buddy. That's what it is.” Tune in now to hear Rick and I explore: How Chef Rick Moonen uses cooking to feel connected with himself. When Chef Rick Moonen fell in love with cooking. How Chef's mom influenced the way he cooked. Understanding your relationship with fear. Cooking for his dogs. Cultivating an adoration for life. And more…“I want to do everything that can't be done because you only get one run through this hole. So why not experience it all? Believe me, I've learned most of what I've learned in my life from making mistakes, but not being afraid to try.”There's so much power in hearing someone's origin story and getting an insight into how they found their passion and purpose in life. In this power-packed episode, Chef Rick shares some potent life philosophies that will inspire you to stay grounded in the things you care most about. Contact Info:Instagram >> https://www.instagram.com/chefmoonenWe thrive on your feedback, so if you've enjoyed this show, please rate us and leave us a review. And don't forget to subscribe to ensure you never miss an episode again. See acast.com/privacy for privacy and opt-out information.

Join Chef Ed Brown, author of "The Modern Seafood Cook," a guide to buying and preparing seafood. Listen to him and Chef Rick Moonen, an extremely talented and passionate chef talk about seafood and his culinary experiences.

Al and Rick Moonen grab some sun and, well, scenery in an episode recorded poolside at Sapphire Gentlemen's Club. But food is still the subject, as they're joined by three chefs who did time in the kitchens at strip clubs in Las Vegas and New York many years ago. They are Gary Fx LaMorte, Bob Cranston, Steven Geddes, and Rick, himself! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jennifer Dianto Kemmerly is Vice President of Global Ocean Initiatives, directing Monterey Bay Aquarium's activities in support of sustainable fisheries and aquaculture on a global scale. On today's episode, Jennifer and Chef Rick Moonen discuss the ocean and sustainability and how Forever Oceans™ Yellowtail is a perfect choice!

What's the deal with that uniquely Nevada form of tavern/restaurant/mini-casino, the gaming bar? Al and Rich get the intel from the people behind the bars and in the kitchens. First up to talk food: Executive Chef Jeff McCarthy and Summerlin Kitchen Manager Josh Fietek of Distil - A Local Bar. Also joining in, Brian Slipock, owner of Jackson's Bar & Grill on West Flamingo. Then it's all about the bar with Distil Summerlin GM Kim Palmer and Jackson's bartender Lisa Collins. Before and after, co-host Rick Moonen shares his short-lived taco judging experience and Al shares bits of conversations with Lisa Vanderpump and his visit to Wynn's new cocktail lounges. Learn more about your ad choices. Visit megaphone.fm/adchoices

Celebrity chef Michael Symon is coming back to Vegas, as his Mabel's BBQ will return to the Palms Casino Resort. Symon shares what the renewed Mabel's will look like, as well as the future of Sarah's the speakeasy behind the main restaurant. Rick Moonen is back in the co-host chair (actually a couch on his patio) to recount cooking for the VIP suites at the BTS concerts. Al plays his conversation with Jean-Georges Vongerichten - including how a cutting-edge French chef decided to open a steakhouse in Las Vegas. And Rich opens detailed discussions of In 'N Out Burger French fries and perhaps the single most subjective order at any coffee shop: eggs over medium. Learn more about your ad choices. Visit megaphone.fm/adchoices

Lost Spirits, caviar, Other People's Pinot and menu add-ons are among the subjects in an action-packed show. Thrillist Las Vegas editor Rob Kachelriess joins Al, Rich and Rick Moonen for the entire episode. Also: a UNLVino update and news of a "cannabis friendly" hotel coming this fall. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Rick Moonen is back as co-host, and he's in great company. He and Al get the lowdown on Chefs for Kids, the foundation that fights malnutrition and hunger in children through education and awareness, Chris Johns in the longtime Executive Chef at the South Point Hotel and Casino - and has been a guiding force in Chefs for Kids for years. Also joining the episode is Food Network veteran Vic Vegas. The owner of Black & Blue Diner on North Decatur is also a regular on Jon Taffer's Bar Rescue. Leading the news this week: developer J Dapper has chosen the finalists for the new diner he wants to start at the Huntridge Theater project. Learn more about your ad choices. Visit megaphone.fm/adchoices

A clear trend is these days is the Ops movement. DevOps, AdOps are the most well-known, but more and more support functions are having dedicated systems and platforms created to help support their roles.Our guest today, Josh Sharkey, Founder and CEO of meez, is pioneering the Food Tech space and creating a Google-Drive for restaurants and chefs. He talks about being a non-technical founder and why he wanted to build a dedicated platform for chefs.About Josh Sharkey:Josh started his career as a line cook working for renowned Chef Rick Moonen, he worked his way up the ladder in the NYC food scene (including working with Mario Batali) and became Chef at Gray Cafe in 2004. In 2009, he founded his own restaurant chain, Bark Hot Dogs. From there Josh became COO at Aurify Brands in 2016. Aurify includes chains Five Guys and Le Pain Quotidien. He founded meez inside Aurify in 2017 while still COO, and went full-time at meez in 2020.In this episode we discuss:01:28 How Josh’s journey in the restaurant industry lead him to founding meez04:29 Lessons learned from his first startup Bark Hot Dogs07:06 The early inspiration for meez08:22 The off-the-shelf solutions he tried prior to building something for himself09:54 Why chefs have been forgotten in technology solutions prior to meez12:26 How Josh’s experience has shaped the product offering from meez13:29 Finding user adoption in the chef community14:50 The process of building his MVP16:16 The preconceived notions that needed to rechecked after getting user feedback18:16 Why meez is finding traction20:36 How the vision for the company has evolved as more customers have onboarded21:31 Meez’s data strategy currently and moving forward24:32 Content strategy for meez26:10 What Josh cooks for his family27:41 How recipes add into meez and work for him29:42 Plans for the recent $6.5m seed round with Stuck Capital and Craft Ventures alongside the Founder of Bento BoxFast FavoritesPodcastStarting GreatnessBlogFirst Round ReviewTech GadgetOura RingPitchTrendGig economyBookSiddharthaZero to OneMythical Man-MonthLife LessonEverything is my fault.RecipeFresh pizza doughFollow Matt Cohen and Tank Talks here!Podcast production support provided by Agentbee.Agency This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit tanktalks.substack.com

Al, Rich and co-host Rick Moonen welcome the chefs from two of the top restaurants at Resorts World: Daniel Ontiveros of Carversteak and Nicole Brisson of Brezza. Recorded inside the knife room at Carversteak, the two discuss their commitment to high quality beef raised in a humane way, their individual paths to these new properties and how they both compete and cooperate in adjacent spaces. Al and Rick talk about their day feeding the suite-dwellers at Allegiant Stadium, and Rich shares his lutfisk experience ahead of the annual Las Vegas Lukfisk Festival. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back poolside and Rick Moonen's house to put a cap on the holidays. Al, Rick and Rich share thoughts on Carversteak, the new cutting-edge steakhouse at Resorts World. Al sits down with Heidi Knapp-Rinella, who's just retired after 22 years as the top food writer/critic at the Las Vegas Review-Journal. And Rich quizzes Al and Rick on several food items that are loved around the world, but illegal in the US. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the episode that Al's been waiting to drop for two weeks: the first half of his very long interview and dinner with Chef Jose Andres, the man behind Jaleo, China Poblano, E, MiniBar, Bazaar Meats and other restaurant concepts. And he's the man who's fed hundreds of thousands of people around the world who are the victims of disasters - both natural and human-made. Also: Al and co-host Rick Moonen dive into a blogger post that's gone viral: a serious take-down of a Michelin-starred tasting menu restaurant in Italy. And Al has news that every chef wants to hear: a chance to be given your own restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices

Two years after the season was shot, Hell's Kitchen Young Guns finally aired this past summer. And delaying the release also meant delaying the prize for winner Trenton Garvey. But now he has his money, and his new job as Executive Chef at Gordon Ramsay Steak at Paris. From his new home in Henderson, Trenton sits down with Al to explain it all. Rick Moonen is back as co-host. He recounts a very busy Thanksgiving time. Al talks about his recent restaurant visits, and Rich goes in depth on his meal at Harlo in Downtown Summerlin. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're celebrating the holiday by asking some of our best friends in the Las Vegas restaurant community to share their best Thanksgiving moments. From family fun to challenging times in the kitchen to heartbreaking moments, we hope you'll find something that speaks to you. Among our friends sharing their stories: Justin Kingsley Hall, Elizabeth Blau, Rick Moonen, Cory Harwell, Bruce Kalman, Ken Heck and Stacy Dugan. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

The meat in the sandwich that is this episode is all about sandwiches: what makes a good one and why are there so many awful sandwich sellers? We talk with two of the best at their craft: Dave Simmons of Goodwich in Downtown Las Vegas, and Ismaele Romano, who just opened Via Focaccia at Elis Island Casino. Sandwiching that conversation, Rich critiques cheap steak, Al and co-host Rick Moonen play Monday morning quarterback on Desert Companion's restaurant awards and Marcus Samuellson unveils his Impossible “chicken” nuggets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Rick Moonen is back to talk about his travels. He and Al also compare notes about Harlo, the new Downtown Summerlin steakhouse from Chef Gina Marinelli that's still in "preview" mode. And Rich bitches about not yet getting an invitation. But the bulk of the episode is all about Spanish food and the great Las Vegas joints that celebrate it. From the private dining room at Jaleo in The Cosmopolitan, we're joined by Jaelo's head chef Eric Suniga and one of the brains behind Valencian Gold, Jeffrey Weiss. Also: news about the latest tenants of Vegas Test Kitchen, the new executive chef at SW Steakhouse, and the big Las Vegas - Kansas City barbecue competition set for this weekend! Learn more about your ad choices. Visit megaphone.fm/adchoices

We take a deep, delicious dive into the Las Vegas sushi scene with two of the best sushi chefs at one of the best sushi venues. Chef John Um treats us to a fantastic array of raw fish in the newly refurbished and expanded bar at SushiSamba at the Palazzo. John is SushiSamba's corporate chef. Also joining us at the table is Josh Bagwin, formerly of RM Seafood - which is a nice coincidence, since the 'RM' of that fantastic, much-missed joint is our semi-regular co-host Rick Moonen. Along with news of the week, Rich reviews three local hot dogs, while Al and Rick wax poetic about this week's cannabis edible. Learn more about your ad choices. Visit megaphone.fm/adchoices

We've recovered from an epic night of gluttony on Main St. in the Arts District, and we're sharing what we saw, heard and tasted. Before then, co-host Rick Moonen shares his tale of 'glamping' in Utah, Al and Rick recount their 'secret' dinner in Tivoli Village, and Rich 'reviews' the new fast foot joint that serves nothing but plant-based food. That includes 'cheese' - heavy on the quote marks. Also, be sure to download our bonus episode, Unstripped Leftovers, with even more from Vegas Unstripped. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick Moonen is back to co-host an episode that looks at the state of Mexican cuisine in Las Vegas. Chefs Francisco Alvarez, Mariana Lavarado, and Sarah Thompson join us to talk about the history, nutrition and variety of Mexican cuisine, and some of the unfair expectations many Americans bring to the table. Al also opens up a bottle of Singhani 63, the new spirit championed by acclaimed film director Steve Soderburgh. It's a white distilled spirit made from the ancient Muscat of Alexandria, and is produced by the largest and oldest singani maker in Bolivia, Casa Real. Also: Rich shares his compare-and-contrast journey through a trio of sub sandwich chains - his quest for the best basic turkey sandwich. Learn more about your ad choices. Visit megaphone.fm/adchoices

In all modesty, this is a big deal episode - because we have two very big deal chefs joining us. This week's co-host is Rick Moonen, former owner of RM Seafood and Rx Boiler Room. Rick shares what he's doing these days, and why he continues to call Las Vegas home. Also: It's a huge job feeding an NFL team and all of its staffers. And for the Raiders, it's a high priority - an amenity the team uses to attract free agents. To deliver on that promise, the Raiders turned to veteran Vegas Chef Gary LaMorte. He shares some, but not all, of the secrets of how diet can optimize a player's performance. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Rick Moonen and Chef Ned Bell join 'In the Weeds' to discuss seafood 'sustainability', aquaculture and why we should be eating fish as a garnish.

Las Vegas based chef Rick Moonen has paid his dues. Recognized as one of the... The post Episode #604 – Sipping with the Godfather of Sustainable Seafood; Rick Moonen appeared first on .

John Tesar is an award winning chef, TV personality, cook book author, and restauranteur. With a career dating back five decades Tesar, who received classical French training at La Varenne Ecole de Cuisine in Paris, began cooking at Club Pierre in Westhampton, NY before making his way to the Big Apple where he worked along side Anthony Bourdain at Supper Club. He would eventually trade the NYC for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. In 2007, Tesar embarked on another major move to Dallas, Texas where he would to take the helm at the ritzy Rosewood Mansion on Turtle Creek; and eventually go on to open the revolutionary Knife Steakhouse. Opened in 2014, the chef-driven restaurant has continued to be recognized for reinventing the steakhouse experience. Most recently Knife's pimento cheeseburger was featured as Best Burger in Dallas on The 50 Greatest Burgers list for Texas Magazine and Best Steakhouse by D Magazine's "Best of Big D's" list. Always looking ahead for the next project, Tesar announced he is working with Flatiron Books and Macmillan on a book, Knife: Modern Steak and All American Meats, that will be published in spring 2017. We chat with chat about his career, his love of Texas beef, and how he has dealt with the COVID19 pandemic.    

Chef, restaurateur and cookbook author Chef Jasper White is our next guest sitting down with Chef Rick Moonen on the Ocean Raised Podcast. Chef White talks about growing up on a farm in New Jersey, the excitement of cooking seafood, being recognized as one of the leading authorities on New England food, and more.

Chef Susan Feniger is an iconic American chef, restaurateur, cookbook author, and radio and TV personality. She is sitting down with Chef Rick Moonen to discuss her early career, starring in the cooking show Too Hot Tamales on the Food Network, her time on Master Chefs, trying different seafood, and opening several influential restaurants in Los Angeles.

Chef Rick Tramonto, author and James Beard Award-winning culinarian, sits down with Host, Chef Rick Moonen to discuss his journey from working in fast food to becoming an executive chef at dozens of world-renowned restaurants. The two share stories about cooking aa young chefs, thoughts on aquaculture, his own Julia Child story, and more.

On this episode of the Ocean Raised Podcast, host Chef Rick Moonen is sitting down with the “Father of Southwestern Cuisine”, Chef Dean Fearing. The two discuss, living and working in Dallas, Texas, almost killing Julia Child, playing live music, and cooking sustainable seafood.

Chef Jacques Pépin is a world renowned chef, author, culinary educator, television personality, and artist. He has appeared on various American television programs, including More Fast Food My Way, and has written for The New York Times, Food & Wine and other major publications. Now he's sitting down with host Chef Rick Moonen to discuss his culinary journey, aquaculture, and what he is up to next.

Chef Rick Moonen is going to “take it up a notch” as he catches up with the original Food Network superstar and “King of Cajun”, Chef Emeril Lagasse, to talk about his numerous restaurants, what got him cooking, and his love of seafood.

Chef, writer, restaurateur, TV personality and host and producer of Travel Channel's Bizzare Foods franchise, Andrew Zimmern, joins host Chef Rick Moonen. The two chefs reminisce, share thoughts on sustainability, and talk about the importance of consumer education to help the future of aquaculture.

Chef Rick Moonen sits down with James Beard Award-winning chef and “the founding father of New World Cuisine,” Norman Van Aken. The “Original Gangsters of Cuisine” chat about Chef Norman’s first job, his love for Florida, how he got started with fusion cuisine, music, sustainable aquaculture and more

Join "The Godfather of Sustainability", celebrity chef and restaurateur, Rick Moonen, as he shares stories, experiences, and recipes with fellow chefs and more. Ocean Raised Podcast is brought to you by Forever Oceans, where nothing is more important than providing delicious, nourishing seafood and keeping the oceans clean. Visit our website foreveroceans.com or contact us at fish@foreveroceans.com!

The one with Chef Rick Moonen.

Definitely Worth a Second Listen! To celebrate 4th of July Weekend, David wanted to feature a couple interviews that took place days before and a few weeks into the Covid-19 pandemic. These interviews were particularly special because they illustrate just how quickly the crisis evolved but also the creativity of fellow foodies and wine enthusiasts Read More The post Episode #572 – Jancis Robinson and Chef Rick Moonen appeared first on .

Special guest Chef Rick Moonen talks pork with Linda and discusses the opening of Perry's Steakhouse. Jacqueline Coleman with wine news, Laine Doss with restaurant news. Linda Freeman, founder of Gen2050, talks youth outreach and conservation, and is joined in studio by one of her beekeeping students.  Spooky quick-fix Dinner in Minutes at the end!

Today on the podcast Eric is joined by frequent contributor/co-host Felice Sloan of Urban Swank to discuss some of the latest news from the Houston bar and restaurant scene. Eric and Felice discuss Bobby Heugel and Justin Yu's announcement for their new venture called Squable, La Macro taco truck moving to a new location, Perry's Steakhouse hiring nationally known chef Rick Moonen as Master Development Chef, and craft breweries and beer distributors coming together to support new Texas legislation. In the Restaurants of the Week portion 2840 at Dukessa, Perry's Steakhouse, and the Houston Livestock Show & Rodeo's Best Bites event are featured.  In the Guest of the Week segment Eric is joined by Dominick Lee of Poitin to discuss the latest happenings at Poitin, how Poitin has done since opening last year, adapting to what the customers want, what has worked for Poitin, taking advantage of their patio setup, the latest events at Poitin, how the cuisine has evolved, combining creativity with what people want, the staff changes at Poitin, the bar program's success, wanting to grow, the difficulties of administration, Poitin's Sunday program, and more!

Surprise guest Chef Rick Moonen joins us in the studio for an amazing show. Women stuck in vents? Poop on your AV equipment? Somebody drove through your house? Crazy week right! Join the talk with the Recipe Podcast UNPLUGGED team. 

Wynn kill the lagoon plans, Eiffel Tower is getting new lights, Rick Moonen abruptly closes RM Seafood and RX Boiler Room and I whine about dental pain

Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York.  He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas.  By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book. Show notes… Favorite Success Quote or Mantra. "Stay humble, think everything through, work your ass off, and appreciate others."  In this episode with John Tesar, we discuss:  How the people you associate with will define who you become as a restaurateur.  Always being aware of who is around you and who they know.  How we should become familiar with the standards before breaking lose and getting creative.  How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision.  Being well aware of how difficult this industry is before committing to it.  Starting with low rent and lawyers in your corner.  Accepting that success doesn't come with its fair share of failures.  How creditability is one of the most important things you can have when trying to open a restaurant.   Bringing on partners that can do everything you can't do and rewarding them with equity.  The threat of things getting too "business driven" at the expense of losing your honesty.  Episode Sponsors Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!       Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Caring what others thought of him. Maintaining his caring nature.   What's one question you ask or thing you look for during an interview? Passion and the potential for loyalty.  What's a current challenge? How are you dealing with it? Staffing Realtors charging too much for overpriced properties.  Share one code of conduct or behavior you teach your team. Mutual respect and no drama.  What is one uncommon standard of service you teach your staff? Create a family atmosphere.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Knife: Texas Steakhouse Meals at Home.  What's one piece of technology you've adopted in your restaurant and how has it influence operations? His dry aging technique.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard. Respect others. Listen to others opinions  Contact Info  @ChefJohnTesar facebook/chefjohntesar www.chefjohntesar.com   Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to John Tesar for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Host Jenna Liut speaks with Chef Rick Moonen. Known as the “Godfather of Sustainability” among chefs, his chef advocacy for the environment began about 30 years ago with the anti-GMO movement and continues today. He is often called upon to testify in Washington, D.C. and New York on environmental and sustainable fishing policy and is currently focused on encouraging people to eat fish lower down the food chain. He has appeared on Top Chef and Top Chef Masters and held executive chef positions at New York’s Oceana and the Water Club. Today, he is the proud Chef/Owner of rm seafood and Rx Boiler Room at the Shoppes at Mandalay Place in Las Vegas. Eating Matters is powered by Simplecast

Linda Cornish and Rick Moonen recorded this Aquacast at the Aquarium on February 21, 2017. Cornish is executive director of Seafood Nutrition Partnership, and Moonen is a chef, cookbook author, and sustainable seafood advocate.

Chef Rick Mooned has been the country's leading advocate for the sustainable seafood movement for over 25 years to bring awareness for best practices in fishing and seafood conservation. A graduate of the Culinary Institute of America, Rick made his name in NYC at restaurants like Ocean and Water Club before moving to Las Vegas where he became a "big fish" with rm seafood and rx Boiler Room. Rick says over consumption is killing off popular fish species and suggest ways to make smarter choices. This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Moonen, as you may know, is a major star on the culinary scene and has a pair of two restaurants in Las Vegas located at Mandalay Bay. We love eating at his amazing RM Seafood and his recently debuted Rx’s Boiler Room is getting great reviews for its trend forward approach to food. During the show the guys discuss Rick’s history and motivations to be a chef, how he sees the current state of the food business, his passion for caring about the oceans and how he strives to spread the gospel about sustainable seafood – including some tips on what fish should be served in your restaurants – and of course his experience on Top Chef Masters.This interview will surprise and delight you, even if you’re not as passionate about food as Rick and Glenn.

You know what group of Vegas notables rarely, if ever, find themselves at the center of controversy? Chefs. Normally, they just oversee their kitchens, sell their books and show up on daytime TV feeding perky anchors delicious treats. That's why it was so jarring when Rick Moonen of RM Seafood at Mandalay Bay ended up in the middle of a feud with Top Chef Masters judge Jay Rayner this month over why Moonen came in second in the Bravo series. We'll talk to Rick about that and then turn to another outspoken Vegas chef, Jet Tila of Wazuzu at Wynn Las Vegas. Tila talks about his Guinness record attempts, local restaurant picks, and shows he loved and hated. Plus, he discloses the ingredients of Steve Wynn's special California roll -not on the menu but you can ask for it.In Banter: Vegas downscaled with Ross Dress For Less and more, the wacko Jacko auction, the silliness in Vegas! The Show's advertising and a special cameo by a friend playing WSOP events this weekend.Web: TheStripPodcast.comEmail: TheStripPodcast@aol.comBlog: VegasHappensHere.ComPhone: 702-997-3300Twitter: @TheStripPodcast

It's been three long, productive years for Donny Osmond since last he joined us on this program. His first public hint that a Vegas deal was brewing was on that 2007 episode, and now he and sister Marie are major Strip headliners who have both also appeared on Dancing With The Stars. Donny, of course, won the ABC reality show last year, and he talks this hour about that triumph. He also talks about how he knew to buy the domain name donny.com way back in the 1980s and he and Steve touch on some current news of the day including the deaths of Marie's son and Gary Coleman and his concern over Justin Bieber's Donny Osmond-like popularity. Plus, someone famous once told him in the 1980s to change his name if he wanted to resume a show biz career. Find out who. In Banter: MGM Mirage is now MGM Whatchamacallit, Louie Anderson traded the Excalibur or Palace Station, Rick Moonen got robbed, Vegas The Mall opens and Resort Fee Cancer spreads to Wynn and the Trop.Blog: VegasHappensHere.ComVoicemail: 702-997-3300Email: TheStripPodcast@aol.comWeb: TheStripPodcast.ComTwitter: TheStripPodcast