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 The Rock n'Roll Chef
A culinary star that attracted the likes of David Bowie and Iman, Matt Dillon, Diane Keaton, Debbie Harry and INXS,
Chef Simon began a trend that renewed the popularity of chef's tables in kitchens throughout fine restaurants in the
United States. Rolling Stone, noting Simon's special brand of culinary genius, bestowed him with the unofficial title
of "Rock n' Roll Chef."
Simon's "wild food" received a positive response internationally as well, elevating him from a culinary talent to a
celebrity chef at the Plaza Hotel. Next, at Miami Beach's Raleigh Hotel restaurant, the Blue Star, Simon began a
foray into his signature comfort food - simple American fare prepared with the intuition of a master chef.
In 1998, Simon joined long time friend Jean-Georges Vongerichten's organization as cuisine and design developer.
This new challenge encompassed every phase of restaurant development and he continued to hone his skills by traveling
the world developing, opening and overseeing restaurants in Las Vegas, New York, Hong Kong, London and Chicago.
He finally settled between two major cities and two major restaurants -- in New York at Mercer Kitchen as partner
and in Las Vegas at Prime as executive chef/partner. In 2001, Elizabeth Blau and Peter Morton approached Simon to
partner with them and open a restaurant in Las Vegas bearing his name and showcasing the signature American cuisine
that had become his trademark. Simon kitchen and bar (Esquire Magazine "Best New Restaurants" 2003) opened in 2002
and quickly took its place among Las Vegas' finest restaurants
Simon LA is the latest venture for the chef. Opening its doors in June 2006 at the newly re-designed Sofitel Hotel,
it marks the chef's first partnership with the internationally acclaimed hotel brand and nightlife impresario Rande
Gerber.
With his love for earthy, organic and simple ingredients and dishes such as beets, tuna and yellowtail tartare, sea
bass and chicken curry, Simon adds personal passions to his signature menu. At SIMON LA, guests will be pleased to
find classic Simon selections such as Yellowtail Carpaccio laced with cilantro, mint and citrus vinaigrette; Bluefin
Tuna Tartare spun with lemongrass oil and chives; Spit Roasted Organic Chicken served with a delicious funnel cup
filled with Tuscan fries; and the tender 20 oz. Bone-In Ribeye Cowboy Steak.
With a desire to take on any challenge the culinary world has to offer, Kerry Simon's passion for his craft is unbridled,
delivering consistently delicious food with integrity and ingenuity. “From the design and décor to the menu and ambiance,
everything is very personal to me. It is always my goal to create a restaurant that people really enjoy visiting and are
drawn to time and time again.”
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