American Academy of Chefs Culinary Hall of
Fame™ Celebrated Chefs
The American Academy of Chefs Culinary Hall of Fame™ Committee
has created a new category of induction. This category recognizes
individuals for their outstanding achievements in the culinary industry
by inducting them into the American Academy of Chefs Culinary Hall of
Fame™ as Celebrated Chefs.
- Recipients of this honor are trendsetters in the industry and have
distinguished themselves in the culinary world.
- These individuals are nationally and/or internationally recognized
through print and/or live media for their contributions to the
- They are culinary icons and continue to serve as role models by
mentoring and providing support to future culinarians.
Chef and cookbook author Rick Moonen has been the country’s leading advocate for the sustainable seafood movement for the past 25 years, bringing national awareness to this subject dear to his heart. His flagship restaurant, Rick Moonen’s rm seafood in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by the press. He raised thousands of dollars and national awareness in 2010 for Three Square Food Bank in Las Vegas when he competed on Bravo’s Top Chef Masters. In May 2011, Monterey Bay Aquarium honored him as their Chef of the Year for his tireless efforts towards sustainability. In 2013, USA Today named him one of Earth’s Power Players as one of five leaders helping the health of our planet and he was awarded the American Culinary Federation Humanitarian Award. Moonen’s Rx Boiler Room was also acclaimed Best New Restaurant by Desert Companion magazine that year. In 2014, he was appointed one of the top twenty leading culinarians in the Monterey Bay Aquarium’s Blue Ribbon Task Force and was honored as one of the prestigious Vegas Dozen by Saks Fifth Avenue, Greenspun Media Group, VEGAS Magazine and Keep Memory Alive. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show and Dan Rather Reports.
Photo by David Murphey
Alan Wong has made a name for himself internationally with his marriage of different ethnic cooking styles with the finest island-grown ingredients, creating local dishes with a contemporary twist. The James Beard Award winner for Best Chef - Northwest 1996, Wong was a founding member of the Hawaii Regional Cuisine Chefs. Wong was one of 10 U.S. chefs nominated by the Wedgewood Awards for the title of World Master of Culinary Arts in the same year that Alan Wong’s Restaurant was inducted in the Nation’s Restaurant News’ Hall of Fame. Bon Appetit magazine has recognized Chef Wong among its culinary legends as the “Master of Hawaii Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet magazine twice as the only Honolulu restaurant rated in the top ten among America’s Best Fifty Restaurants.
Chef Wong is the author of New Wave Luau and The Blue Tomato, and ten-time winner of the Hale “Aina and Ilima Awards in Hawaii, for “Restaurant of the Year” and “Best Restaurant,” respectively. Chef Wong is also the Chef/Owner of Alan Wong’s Restaurant and The Pineapple Room in Honolulu, as well as license-operations with the Grand Wailea Resort for Alan Wong’s Amasia on Maui and Watabe Wedding Company for the Honu Kai Lani Reception Facility on Oahu in Ko’olina.
Photo by David Carlson
Cora is passionate about her profession and her career highlights are
numerous. She is the owner of four restaurants, including Kouzzina by
Cat Cora, at Disney World’s Boardwalk Resort in Orlando. She has
published three cookbooks, and is a contributing editor to O, the
Oprah Magazine. She has made numerous television appearances and
is a co-host of Bravo’s new show, “Around the World in 80
Plates,” which premiered May 9. She made television history on
Food Network’s “Iron Chef America” as the first and
only female Iron Chef in 2005.
Cora is president and founder of Chefs for Humanity, a not-for-profit
organization that gathers the culinary community together to raise funds
and provide resources for emergency educational and hunger-related
causes. In 2010, she joined the Chefs Move to Schools campaign that
seeks to provide nutritional guidance and education to schools.
Andrew Beard (accepted by Chef Norman Van Aken on behalf of James
Beard and the James Beard Foundation)