Chef Kerry Simon earned the nickname “The Rock and Roll Chef” early on in his career, when he was cooking for the rich and famous at the Plaza Hotel in New York City.

And like any good rock n’ roller, the road always has its allure. Simon headed out and traveled through Russia, Europe and the Far East, before settling in at the Raleigh Hotel’s Blue Star in Miami Beach. Next came Starfish, Max’s, and Mercury.

In 1998, his long-time friend and acclaimed chef Jean-Georges Vongerichten brought Kerry aboard his company as Cuisine and Design Developer, opening and overseeing restaurants in Las Vegas, New York, Hong Kong, London, and Chicago. Those restaurants included spending time in NYC for Mercer Kitchen in Soho, and the steakhouse Prime in Vegas.

In October of 2002, Kerry opened Simon Kitchen and Bar at the Hard Rock Hotel in Las Vegas with partners Peter Morton and Elizabeth Blau. His Asian-influenced cuisine struck the right chord with the Vegas dining scene and Kerry now owns two places in Vegas (no longer at the Hard Rock) and two in Los Angeles.

Q. LA Market makes number four in your restaurant empire. What are the dishes that define each of your restaurants?

A. They each have their own flare. I do not think it is just one dish, but the entire experience. If I had to pick, I would say the Tuna Dynamite. It has been on many of my menus. It bridges the established with the progressive. 

 

Q. Do you have a different philosophy about your menus in Los Angeles vs. Las Vegas?

A. I see that my vegetarian and raw options sell in LA, and heartier meat dishes in Las Vegas.

Q. You’ve earned the very distinctive moniker “Rock and Roll Chef.” How did that first come about?

A. It started at the Plaza Hotel. I had a “Table in the Kitchen” and it went from there. Guests like INXS, The Rolling Stones, David Bowie and Deborah Harry joined us there.

 

Q. How did you start the Table in the Kitchen?

A. It began with Paige Powell from Interview magazine and a bag of Dungeness crabs. Ms. Powell and her friends wanted me to prepare some Dungeness crabs for their party, as well as eat in the kitchen. I obliged them, of course, and the next day, Ms. Powell and more friends called to request kitchen dining privileges. Soon after, the kitchen was booked two months in advance and was a very popular dining spot in New York.

 

Q. As you mentioned, you’ve cooked for some very famous people and continue to do on a daily basis. What other famous people are on your wish list?

A. I would love to cook for President Obama because he loves to eat healthy food. My favorite dishes are made with healthy ingredients.

 

Q. Your background has afforded you a rare chance to work with legendary chefs. Are there things you learned from them that you incorporate currently?

A. Jean-George Vongerichten is a long time friend and is a very hard worker.  That is the one thing I have learned from most chefs that I have worked for.  Hard work and passion.

 

Q. Who are the purveyors that inspire your creativity?

A. I like to shop the local markets, no matter where I am in the world, from Hong Kong to New York City. When I’m in the Los Angeles area, I like to go to the farmer’s markets for fresh produce and fish of the day. The markets always give me fresh ideas.

 

Q. What are the least “chefy” and most “chefy” things you like to eat and why?

A. Least “chefy” thing - I indulge in yogurt-covered pretzels.

Most “chefy”-  I always have healthy snacks on hand.

 

Q. What is your least favorite new culinary trend?

A. The court is still out on that. I like new trends and creativity.

 

Q. Is there a gadget or ingredient at your home that you would advise a home cook to stock?

A. A juicer.

 

Q. Who else in your field is doing interesting things that you think should deserve more praise?

A. Chefs that go raw. I am big on health.

 

Q. Is there a recipe we can get you to share?

A. Raw Salad with Pomegranate Vinaigrette.

Q. Won’t break the bank, but has killer food?

 A. Pizzeria Mozza.

 

Q. Off the beaten track places to eat, that you’d be excited to take an adventurous eater?

A. Nishmura for sushi at in LA. From the Zen Japanese garden to the memorable food. Everything is fresh.

 

Q. Favorite late night place?

A. Animal: great food and they always have something interesting going on. 

Joyful House: in Las Vegas. I found out about it from Jean-Louis Palladin.

Firefly on Paradise: for tapas.

Q. Top five restaurants (other than your own restaurants, fancy or casual) and what you liked about each?

A. EN Japanese Brasserie - when in New York I love to eat here. It’s Japanese food with a modern take on the menu.

The River Cafe in London. They have a wonderful seasonal menu that changes twice daily. The open clean space lends to a wonderful atmosphere

Bebek Bengal, The Dirty Duck Restaurant in Ubud. The Bali Crispy fried duck served with Indonesian vegetables is great and is just as described "tasty and mouthwatering."

Lindo Michoacan, Las Vegas. The one on the West side of town.  I do not eat a lot of Mexican food, however theirs is just so good. I cannot resist and it’s in the neighborhood.

Archi’s Thai Kitchen, Las Vegas. Thai  food is amongst my favorites and Archi’s stands out and very delicious.  It is award winning in the city as well. 

Q. Other recommendations:

A. Sen of Japan.

Origin India.

Q. Any places you’ve traveled to that you’ve had great meals and what you liked?

A. Asia. The sushi is amazing and you never know what treasures await in the most unassuming places.

[See details.]

Recommendations

Details of Kerry Simon’s recommendations on where to eat in Manhattan, Las Vegas, Los Angeles, London, and Indonesia.

Recipes

- Raw Salad

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