It’s only fitting for a chef who took down the illustrious Cat Cora in a hamburger battle on Iron Chef America to want to share his skills with the masses. Hamburgers are the great American people pleaser after all. The burger wizard in question is celeb chef Kerry Simon, and his Hogwarts is KGB (Kerry’s Gourmet Burgers) located in Harrah’s on the Las Vegas Strip.
All acronyms aside, East really does meet West in this temple of grease and goodness. Here, the pinnacle of classic American cuisine exists in détente with light-hearted takes on Soviet propaganda artwork and military uniforms. Very Vegas indeed. Try one of Kerry’s own organic beef creations, or challenge the Iron Chef winner if you think you can build a better burger.
But Kerry Simon does way more than just burgers. Dubbed the “Rock & Roll Chef” by no less of an authority on the subject than Rolling Stone magazine, Simon’s chops on the guitar are almost on par with those served up in his high-end restaurants across the United States. Simon was formally trained at the Culinary Institute of America and apprenticed under Jean Morel, where he learned the ways of a classically trained French chef.
By the late eighties he was hired by Ivana Trump to cook for then A-listers like David Bowie, Michael Hutchence and Debbie Harry at The Plaza Hotel’s Edwardian Room in New York. He’s been cranking the volume up to eleven on classic American dishes ever since.
tripatlas.com/new had the chance to present some questions to Kerry Simon himself, as part of our series on Las Vegas celebrity chefs:
What’s your full name?
Kerry Simon
How long have you been a chef?
I’d say officially since 1989
What’s your first ‘food’ memory?
My Father’s attempt at a barbeque Salmon that became so smokey, the Fire Dept was called and upon arrival helped situation and were all fed!
Where was your last big gig before Simon & KGB and what was your role?
Cuisine and Design Director for Jean George Vongerichten growing company and opening restaurants all over the world
If you’re not dining at Simon or KGB – what would you recommend as the next best eatery on the Vegas strip?
I enjoy Capo’s Italian Cuisine on W. Sahara with its Old World Italian food to the Speakeasy style
What’s the best dish you’ve ever tried?
Lobster Thai by Chef Louis Outhier.
What’s the ultimate hangover meal in Vegas, where can you find it, and why?
Egg White Rancho Scramble @ Egg Works or The Egg n I
What do you consider the top 5 ingredients every top chef must keep stocked in their kitchen?
A good Olive Oil ..Sea Salt…Pepper ..Garlic…Basil
What would you deem the latest food trend in North America?
Hamburger Craze /Being a Locavore (eating locally grown food )
If the world was invaded by aliens and you were forced to choose your last meal on Earth – What would it be?
Grilled Spiny Lobster a great white wine from Chateau Simone Vineyards of France
Do you have any food heroes you look up to?
Julia Child , Andre Soltner , Leslie Reis, Alan Chappelle, Fernand Point
What are your food hang-ups? (Ie: Things people do, preparing items incorrectly, etc).
over use of onions and not seasoning foods correctly .. leaving the dish flat and tasteless
If you could choose any four dining companions in the world (besides your family), who would they be and why?
JD Salinger , Dali Lama , Jimi Hendrix, Jackie Kennedy.
Do you have any expert advice for someone that wants to follow a culinary career in the Las Vegas region?
Work Hard .. Pay your dues… Work for a chef whose food you enjoy 😉
Great gourmet burgers aside, Kerry’s high-end training is reflective in several of his current ventures. Upmarket American comfort food and sushi are served by the reflective glow of the Palms Place pool at Simon in Las Vegas.
American favourites are reimagined with global panache at Simon LA located in the swank Sofitel Los Angeles.
Simon Prime housed in the Atlantic City Hilton, expertly combines top steak with fresh seafood and haute culinary artistry.
For more great restaurants in Sin City check out Visit Las Vegas
- Read our interview with chef Scott Conant of Scarpetta and D.O.C.G
- Read our interview with chef John Schenk of Strip House