Rick Moonen, creator and executive chef of RM Seafood in Las Vegas, is not a man who stands still easily. His passion and enthusiasm is contagious. Perhaps that’s why he’s in charge of food and beverage for the proposed Las Vegas Railway Express, a high-speed train from Los Angeles to Las Vegas where he will be innovating and changing the way people eat when they travel. He sees it as a way for him to change the perception of travel and food. “I want it to be a party on a train and for people to get on the train early because the food is so good,” he says, adding that he plans to do sushi and dim sum carts with food that is prepared and rolled through the car. “You can order stuff off the cart; it is tasty and affordable!” It’s a novel concept, and it isn’t his first. Chef Moonen’s other original idea was Moon ‘N Doggie, which debuted at this year’s US Open. A collaboration between Chef Moonen and Levy Restaurants, the official restaurateurs of the US Open, it’s a shrimp-based hot dog with Gulf white shrimp — which, as he notes in his cookbook “Fish Without a Doubt: The Cook’s Essential Companion,” are his favorite. Although his passion is limitless, the fish he serves are not. We therefore asked Chef Moonen, a well-known advocate for sustainable seafood, about the current state of seafood sustainability.  Check out our interview here.