Chef Kerry Simon
Chef Kerry Simon

Kerry Simon

F&W Star Chef » See All F&W Chef Superstars Restaurants: Simon Palms Place, KGB (Las Vegas); L.A. Market (Los Angeles), Simon AC (Atlantic City), Simon Mansion Experience: Lutèce, Le Côte Basque, Le Lavandou, Lafayette (New York) Education: Culinary Institute of America What’s your signature dish? Tuna dynamite: raw tuna with rice on both sides and crab aioli on top. It’s put on a broiler and glazed, and the rice warms up but the tuna’s still raw. So you get crunchiness and softness. What’s the first dish you made yourself? Chicken cacciatore, from a recipe in the newspaper. I was about 15, and was already working at Little Caesar’s, so I was already into food. The thing I found fascinating about it was following the recipe. I felt really great, like I’d accomplished something, but I created a huge mess, using every pan in the house. Who are your mentors? Jean-Georges Vongerichten is a mentor as well as a friend, and he’s always searching for new ideas and so inspiring. André Soltner is very humble and really understands the business, and I learned by watching how he handled everything at Lutèce. Jean Morel was very big on discipline and doing things exactly the same way every day, and he taught me how to butcher meat and fish. Jean-Jacques Rachou was like a machine of high–end food. Best-bang-for-the-buck food trip? Thailand. In Bangkok, every night eating out is endless, and it’s some of the best food you’ll ever have. The places I like best are Lemongrass, Cabbages & Condoms (that is the actual name), Celadon and Baan Khanitha. If you could invent an imaginary restaurant, what would it be like? In a tree house. You could go up and sit there, and it would be very relaxing. I’d serve natural products, everything that grew around the tree house. Best new store-bought product? Synergy organic raw kombucha. What’s your favorite snack? I’m addicted to dark chocolate, and I’ll eat whatever’s organic that I can get my hands on. I prefer pure chocolate, but I’m OK nuts or flavors. My brother recently sent me a selection of Amedei chocolates from Madagascar, Jamaica and Ecuador. I also like John Kelly chocolates and Vosges chocolate.
For these spicy chicken kebabs, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil, and salt.
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"I grew up with a bunch of hippies, so I ate a lot of quinoa," Kerry Simon says. "I thought the taste was so cool." For this tabbouleh-like salad with tomatoes and roasted bell peppers, Simon simmers quinoa in water and orange juice to give it a citrus hit. More Salad Recipes
Grilled-Vegetable Gazpacho
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Classic Andalucian gazpacho combines raw vegetables like tomatoes and onions with red wine vinegar for a little kick. Kerry Simon transforms the recipe by using grilled vegetables brightened with a blend of vinegar, orange juice and lemon juice. More Gazpacho Recipes
Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.Plus: 20 Smart Tips for Everyday Grilling More Amazing Steaks
The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang. More Shrimp Recipes
This is the ultimate recipe for grilled fish tacos. Fish tacos are a staple among California surfers but are often beer-battered and fried. For this healthier, grilled version of fish tacos, chef Kerry Simon enriches the guacamole with low-fat sour cream and adds lots of flavor with sliced jalapeños, red onion and cilantro. The crispy, tangy slaw is made by simply tossing cabbage with an instant lime vinaigrette. Slideshow:  More Fish Taco Recipes