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Kerry Simon

Kerry Simon (June 17, 1955 – September 11, 2015) was an American celebrity , restaurateur, and television personality renowned for his innovative take on modern and his nickname, the "Rock 'n' Roll Chef," earned through to music legends like and Led Zeppelin. Born in , Simon began his culinary journey as a teenager working at a local alongside future comedian , before graduating from and apprenticing in high-profile kitchens such as the Lafayette Restaurant and the Edwardian Room at the . In the and , he gained prominence by collaborating with acclaimed chef to open upscale dining spots worldwide, including the critically acclaimed Prime steakhouse at the Bellagio in in 1998, which helped establish him as a pioneer in the city's evolving restaurant scene. Simon's Las Vegas ventures, often in partnership with restaurateur Elizabeth Blau, emphasized indulgent, approachable dishes like crab cakes, mac and cheese, and signature burgers, with standout properties including Simon Kitchen and Bar at the Hotel (relocated to Palms Place in 2008), KGB at Harrah's, and his final project, the casual Carson Kitchen. His television career peaked with a victory on in the 2007 "Battle Hamburger" against , solidifying his status as one of the first American celebrity chefs. Later in life, Simon was diagnosed with (MSA) in 2013, a rare neurodegenerative disorder; he publicly shared his battle to raise awareness and funds for research before passing away at age 60 in a .

Early life and education

Childhood and influences

Kerry Simon was born on June 17, 1955, with conflicting reports on his birthplace: family obituaries state , while other accounts cite . His family relocated from to before settling outside , where Simon spent much of his formative years in the suburb of . Growing up in a countercultural household influenced by the hippie movement, he was exposed to unconventional foods like at a time when they were rare in American diets. During this time, he also experimented with using Julia Child's cookbook. From a young age, Simon aspired to become a , particularly drawn to rock 'n' roll, and saved money from odd jobs to purchase an . At around age 15, he prepared his first home-cooked dish, chicken cacciatore, following a from a newspaper, which he later recalled as a pivotal moment in recognizing his cooking potential. This early experiment marked the beginning of his interest in the kitchen, though his primary focus remained on music during his teenage years. During high school at , Simon showed little initial interest in formal cooking, viewing it as secondary to his musical dreams. However, a teenage job at the local Pizza in Evanston, taken to fund his guitar purchase, ignited his culinary curiosity; there, he worked alongside future comedian , sharing shifts in the fast-paced environment that introduced him to food preparation basics. This experience subtly shifted his path, blending his rock 'n' roll influences with emerging kitchen skills.

Culinary training

Simon developed an early interest in food through informal experiences, including a teenage job at a Pizza outlet in the suburbs, which served as his initial entry point to the culinary world. This foundation led him to pursue formal education at (CIA) in , where he enrolled after receiving a . The CIA's rigorous two-year program provided Simon with comprehensive training in professional culinary techniques, emphasizing foundational skills in savory cooking and precision execution essential for high-end kitchens. During his studies, he supplemented his coursework with a weekend under renowned Jean Morel at L'Hostellerie Bressane in , where he first encountered advanced French culinary methods, including classic sauces and disciplined . Simon graduated from the CIA in 1981, equipped with the technical proficiency to enter the professional realm. Immediately following graduation, he relocated to to immerse himself in the city's dynamic and competitive food scene, a hub for innovative gastronomy at the time. In New York's elite kitchens, Simon obtained his initial professional exposure to high-end techniques, such as refined plating and ingredient-driven preparations, which profoundly shaped his emerging New American style—characterized by elevating everyday American ingredients with European precision and flair. This blend allowed him to bridge classical training with accessible, comfort-oriented cuisine, setting the stage for his future innovations.

Culinary career

Early professional roles

After graduating from the Culinary Institute of America, Simon began his professional career in , starting as a line cook at renowned French restaurants such as Lutèce under André Soltner and La Côte Basque under Jean-Jacques Rachou, where he developed foundational skills in classic French techniques. These early roles provided him with rigorous training in operations and precision cooking, setting the stage for his advancement in the competitive New York culinary scene. In 1988, Simon joined the kitchen at the historic restaurant in the Drake Swiss Hotel as and later under the emerging talent , serving as a key right-hand collaborator. His contributions helped elevate the restaurant's innovative French-Asian fusion dishes, earning it a prestigious four-star rating from that year under critic Bryan Miller. In 1989, following his time at , Simon was appointed executive chef of the Edwardian Room at the by , becoming the youngest to hold the position; there, he hosted celebrity clientele and introduced daring creations that boosted his profile. This mentorship under was pivotal, as Simon assisted in the development and opening of subsequent establishments, including the original Vong in and its international outposts in and , where he oversaw culinary operations and menu creation blending French precision with emerging New American influences. Simon's transition from line cook to roles during this period honed his expertise in adapting traditional methods to lighter, more contemporary , emphasizing fresh ingredients and bold flavors. Paralleling his work, he began high-profile events for rock bands, including preparing meals for Led Zeppelin's reunion shows and touring with Mötley Crüe, which allowed him to infuse his culinary skills with his lifelong passion for . These experiences solidified his reputation as a versatile chef capable of thriving in both elite kitchens and dynamic, unconventional settings.

New York City ventures

In the late 1990s, Kerry Simon established his presence as a in through a key partnership with acclaimed chef , his former mentor, to co-open Mercer Kitchen in . Launched in the summer of 1998 within the basement of at 99 Prince Street, the restaurant marked Simon's transition from roles to creative partnership, blending Vongerichten's precise techniques with Simon's approachable style. This venture served as a launchpad for Simon's independent projects, emphasizing his mentorship under Vongerichten at establishments like . Mercer Kitchen focused on modern with casual New American fare, featuring layered flavors that highlighted seasonal ingredients in an upscale yet relaxed setting. The ambiance evoked SoHo's industrial chic with exposed aged brick walls, glass grates overhead, and a subterranean vibe that attracted a vibrant crowd of locals and celebrities. The menu incorporated comfort foods adapted for discerning diners, such as braised served with creamy mashed potatoes and innovative vegetable preparations like with raisins and , reflecting Simon's influence in balancing familiarity with sophistication. While not overtly rock-themed at the outset, the space's energetic, dimly lit atmosphere aligned with Simon's emerging rock 'n' roll persona, fostering a casual dining scene amid the 1990s NYC culinary boom. The restaurant received strong critical acclaim for pioneering innovative casual dining in City's competitive landscape, earning a two-star rating from for its creative dishes and redefined basement dining experience. Reviewers praised its ability to deliver high-end flavors in an accessible format, positioning Mercer Kitchen as a downtown staple that influenced the era's shift toward relaxed yet elevated American eateries. Early accolades highlighted its role in SoHo's gastronomic evolution, drawing praise for dishes like truffle-infused pumpkin soup that showcased bold, unexpected combinations.

Miami and national expansions

In the early 1990s, Kerry Simon expanded his culinary presence beyond New York City by opening Blue Star at the Raleigh Hotel in South Beach, Miami, in 1992, where the restaurant quickly gained acclaim for its fresh seafood dishes amid the burgeoning Miami dining scene. This success, building on his innovative approaches from Manhattan ventures, prompted further developments in the area, including Starfish, a seafood-focused outpost also at the Raleigh Hotel, which emphasized coastal flavors and became a staple for locals and visitors alike. Simon's Miami portfolio grew with Max's, a casual South Beach spot offering approachable American fare, and Mercury, which delivered modern American cuisine with creative twists on classics. These establishments showcased Simon's signature rock 'n' roll persona through energetic atmospheres and menus featuring elevated comfort foods, such as his renowned mayo-topped hamburgers and inventive takes on meatloaf that blended rock-star flair with refined technique. As his influence broadened nationally, Simon ventured into with Chuck's: A Kerry Simon at the Hotel in 2013, adapting his rock-inspired style to the Midwest market with a of hearty, music-themed dishes like burgers and comfort-driven entrees tailored to the hotel's vibrant crowd. Similarly, in , he launched SIMON LA at the in , infusing the space with California-Caribbean influences while maintaining his core emphasis on elevated comfort foods, such as eclectic and inventive proteins that resonated in the city's diverse dining landscape.

Las Vegas establishments

Simon first entered the Las Vegas dining scene in 1998 as executive chef and partner with at Prime Steakhouse in the Bellagio, contributing to its critical acclaim and helping pioneer upscale dining in the city. In 2003, he opened his namesake Simon Kitchen & Bar at the Hotel, focusing on indulgent comfort foods. In 2008, Kerry Simon launched Simon Restaurant & Lounge at Palms Place Hotel & Spa, relocating and revamping his earlier Simon Kitchen & Bar concept to a larger 8,400-square-foot space designed by architect , featuring a sleek sushi bar and an emphasis on , , and alongside upscale comfort foods. The venue embodied Simon's rock 'n' roll persona with a casual yet sophisticated atmosphere, drawing a dedicated fan base through signature dishes like the indulgent Simon Burger—a take on the classic that originated from his competitive cooking appearances—and seasonal American fare adapted for the high-energy resort setting. In 2010, Simon opened : Kerry's Gourmet Burgers at , a casual spot highlighting his signature burgers in a fun, thematic environment. Simon's Las Vegas portfolio expanded with the 2014 opening of Carson Kitchen in , a collaborative venture through his Simon Hospitality Group with Cory Harwell, situated on Carson Avenue near the revitalized . The specialized in small-plate, innovative with a farm-to-table focus, offering shareable items like sliders and short rib potstickers that blended with creative twists, quickly earning acclaim as an overnight success and boosting Simon's local following amid his health challenges. These establishments solidified Simon's influence on the Las Vegas dining landscape during the late 2000s and 2010s, pioneering upscale casual concepts tailored to resort and urban environments that prioritized approachable luxury and rock-infused energy, thereby expanding his status and contributing to the city's evolution as a culinary destination.

Media appearances

Iron Chef America

Kerry Simon first competed on in the 2001 pilot episode known as the Las Vegas Showdown, challenging and losing to Iron Chef in Battle . He later returned as a challenger during Season 2, Episode 2, which aired on July 17, 2005, facing off against Iron Chef in a high-stakes "Battle ." Simon's culinary background in comfort foods and rock-inspired cuisine gave him a competitive edge in elevating the everyday ingredient. He prepared five innovative dishes, including on sugarcane skewers, , with noodles, potato stuffed with , and his signature "ultimate burger" featuring a blend of grass-fed , smoked , leaves, and fresh herbs, served with fries and a shake. In a razor-thin victory decided by a margin of just 0.1 points (49.1 to 49.0), Simon defeated Cora, marking one of the closest outcomes in the series' history. Behind the scenes, Simon's preparation was supported by his business partner Elizabeth Blau, who accompanied him to for the taping and contributed to strategic decisions, including leveraging his expertise in burger-style dishes to align with the challenge theme. Blau's husband, Canteenwalla, served as Simon's during the intense 60-minute , helping maintain composure amid the pressure. This win not only highlighted Simon's technical skill but also amplified his national profile as the "rock 'n' roll chef," with the episode's rock-infused energy and his zen-like focus during the battle reinforcing his distinctive persona. Following his triumph, Simon transitioned into a recurring role as a judge on , where he provided expert commentary on challengers' dishes, drawing from his deep knowledge of modern and innovative flavor profiles. His judging appearances, spanning multiple episodes, emphasized balanced critiques that valued creativity and execution, further solidifying his reputation within the competitive culinary television landscape. The exposure from both competing and judging elevated Simon's "rock 'n' roll chef" image to a broader audience, inspiring restaurant concepts that incorporated elements from the show, such as the Iron Chef burger at his Las Vegas outlets.

Other television and media

Beyond his prominent role on , which opened doors to wider visibility, Kerry Simon made notable guest appearances on other culinary and entertainment programs. Simon also appeared on an episode of After Hours with in 2006. In 2010, he served as a guest judge on season 8 of Hell's Kitchen, where he critiqued contestants' dishes during elimination challenges, drawing on his expertise in American to provide feedback on flavor profiles and presentation. Simon also brought his rock 'n' roll flair to in a September 22, 2010, segment on . There, he demonstrated the preparation of , tying into a playful "carnie" theme that echoed his energetic persona and culinary creativity. In the 2011 Bubblegum & Broken Fingers, Simon appeared as himself, sharing insights into the high-pressure world of professional life and the intersections of music and that defined his career. The film highlighted his experiences navigating the culinary scene amid rock influences. Simon's media footprint extended to print, where he garnered early acclaim in a 1991 Rolling Stone profile that dubbed him the "rock 'n' roll " for his innovative of casual fare with a rebellious, music-inspired edge. He also contributed recipes and articles to magazine, showcasing dishes like elevated comfort foods that blended his signature style with accessible techniques for home cooks.

Personal life and legacy

Rock 'n' roll persona

Kerry Simon developed a lifelong passion for beginning in his teenage years, when he aspired to become a and took a job at a Pizza in the area () at age 16 to save money for an and amplifiers. Although he ultimately pursued a culinary career, Simon retained strong guitar skills throughout his life, often drawing parallels between the boundary-pushing nature of rock bands like , , , , and and his own innovative approach to cooking. This enthusiasm extended to curating rock playlists for his restaurant kitchens and dining rooms, such as featuring to create an energetic atmosphere that mirrored his music selections during guest DJ appearances. Simon's rock 'n' roll influences shaped his professional identity, leading him to adopt a casual, anti-pretentious vibe in his establishments that contrasted sharply with the stiff formality of traditional . His venues featured laid-back, rock-inspired atmospheres with rock soundtracks, fostering a relaxed environment where staff and patrons alike embraced an informal style over rigid etiquette. This persona earned him the enduring nickname "Rock 'n' Roll Chef" in a 1991 Rolling Stone article, which highlighted his brash personality and trailblazing fusion of rock culture with creative . Deep ties to the music industry further embodied Simon's rock 'n' roll ethos, as he formed lasting friendships with prominent musicians including , 's Joe Perry, members of Led Zeppelin, , and . These connections led to practical collaborations, such as catering tours for Led Zeppelin and , where his inventive dishes drew inspiration from the high-energy, rebellious spirit of live performances to infuse creativity into his menus.

Health, death, and influence

In 2013, Kerry Simon was diagnosed with (MSA), a rare degenerative that affects movement, balance, and autonomic functions, often progressing rapidly like an aggressive form of . He battled the condition for two years, facing significant physical challenges while continuing to engage with the culinary community despite his declining health. Simon passed away on , 2015, at the age of 60 in a . His death from complications of prompted widespread tributes from the food world, highlighting his vibrant personality and contributions. Posthumously, Simon has been remembered through various commemorations, including a series of articles in the Food and Loathing publication marking the 10th anniversary of his death on , 2025. These tributes, spanning multiple installments, recount his career highlights, personal stories from collaborators, and his enduring spirit. Simon's legacy lies in his role as an early who democratized by removing pretensions, blending high-quality with casual, rock 'n' roll-infused atmospheres that made upscale eating accessible and entertaining. His innovative approach inspired of chefs to infuse into their establishments, influencing the of rock-themed casual eateries and celebrity-driven restaurants. In of his impact, Simon received the 2013 Visionary Award at the Best of Silver State Awards, presented amid a gathering of peers who honored his trailblazing contributions to dining.

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