Kerry Simon is an American celebrity chef and restaurateur based in Las Vegas. Simon is also known by the moniker “Rock n’ Roll Chef”, given to him by Rolling Stone Magazine. He is the executive chef and proprietor at his namesake restaurant “Simon” at Palms Place in Las Vegas. His other restaurants include Simon LA in Los Angeles, California, Simon Prime in Atlantic City, New Jersey and KGB in Las Vegas.
What made you become a Chef?
It wasn’t being a chef it was the cooking…and the experimenting that led me there …I found I really enjoyed cooking ,,, . Ran out of other positions in the restaurant…;)
If you had not been a chef, what would you have done?
I love Music and Art and Photography …..perhaps something in one of those fields.
What would you say is your signature dish and how would you describe your food?
If I had to pick ..I would say Tuna Dynamite It has been on many of my menus and it bridges established with progressive.
What is it like having a restaurant in Las Vegas and do you think Las Vegas is an under-estimated fine dining hotspot?
Challenging Rewarding and Ever changing….Not anymore …when I first came to Las Vegas…yes… now it is completely different we have top of the line Chefs here.
Vegas…yes… now it is completely different we have top of the line Chefs here.
Who is the biggest critic of your cooking?
Myself of course.
Which ingredients do you have a love/hate relationship with and why?
Garlic and Onion…Personally not fond of the overbearing taste they have …I use them sparingly.If you could have any chef to cook for you, who would it be and what dish would they cook?
Jean-George Vongerichten to cook Louis Outhier’s Mille Femrite Salmon with Oyster Sauce.
If you could host any four people (dead or alive) for a dinner party whom would they be and why?
Jim Morrison and Jimi Hendrix .. Pick their young brilliant rock brains.
President Obama Our Commander and Chief who is into health and healthy eating as much as I.
Julia Child my food world idol.
Which person inspires you the most?
Positive thinking people.
Favourite kitchen utensil/implement?
Juicers or blenders.
Favourite junk food?
Chocolate and peanut butter pretzels.
What legacy would you like to leave behind?
Being kind, grateful and positive.
