Kerry Simon was one heckuva guy.  Sure, he was known for being a world-class chef and a successful restaurateur; but what I’ll remember about him most of all was his kindness and hospitality.  No matter how many celebrities flocked to his restaurants (too many to count), he always made time for his friends.

As a matter of fact, when I think of Kerry, it’s not even at one of his successful eateries; but rather, alone, sitting cross-legged, on the floor of his (then unfurnished) living room, strumming on a guitar.  A solo troubadour.

Known the world over as the Rock n’ Roll Chef, and as a champion from season 2 of Iron Chef America; Kerry first came to my attention when Steve Wynn and Elizabeth Blau imported him to open Prime Steakhouse with Chef Jean-Georges Vongerichten at Bellagio – but it was with Simon Kitchen + Bar at the Hard Rock Hotel & Casino, that he forever put gourmet comfort food on the Las Vegas culinary map. 

One year, between cooking meals for the Rolling Stones and David Bowie; he and Blau, whipped-up a scrumptious Passover Seder, for a few locals, including my mother and me.  Lemme tell you, that was one delicious brisket.

Widely acknowledged as the Uncle Miltie of the culinary world, Kerry had a preternaturally youthful countenance; probably because he treated his body like the proverbial temple, and neither smoke nor drank.  But in true Simon-fashion, he was neither preachy to nor judgmental of those who chose to partake.  Even when he began wearing reading glasses, in his mid-fifties, he never looked a day over 42.  As someone who is, in fact 42; I’d probably have been bitter, if I wasn’t so damned fond of the guy. 

But this wasn’t unusual, as Simon was adored by all who knew him; and loved being on the floor of his restaurants, interacting with his guests, as much as being in the kitchen or on the line.

Whether it was the Chef’s Tables he did in the kitchen, during his tenure at the Edwardian Room, in New York’s tony Plaza Hotel; or his Sunday Pajama Brunches that became a hallmark of Simon Restaurant and Lounge at Palms Place, or the bowls of pink cotton candy that became one of his signatures; Kerry was always an innovator.

When he did finally succumb to his two year battle with Mutiple-System Atrophy (MSA) – a painful and debilitating neurological degenerative disorder, often mistaken in its early stages for Parkinson’s disease – he did so, at the Nathan Adelson Hospice, with two Tibetan monks at his bedside, among the close friends who’d become his de facto family.  A beautiful and spiritual bow, for a true gentleman, who graced everyone he met with his warm smile and enormous heart.

Chef Kerry Simon – Olev HaShalom
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