Keoni Simmons

The food I create is to make that smile you see when people are enjoying it so thoroughly they are at a loss for words.
Bacon, Kale and Tomato - World Food Championship 2014
Latino Film Industry's Official post Oscar party 2015
Culinary Olympics 2004: The Internationale Kochkunst Ausstellung, commonly called the "Culinary Olympics", is the oldest and most prestigious international culinary competition in the world. It is being held in Erfurt, Germany.
Chaine des Rotisseurs national dinner 2015: The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts.
World Food Championships 2014, 2015: The World Food Championships is the natural progression of the thousands of cooking competitions that take place across the globe each year. Tens of thousands of home cooks and professional chefs competed in a year-long trial to qualify for the World Food Championships in Las Vegas with $300,000 in prize money up for grabs.
Hollywood Casino. Jamul, CA
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Jacumba Spa and Resort. Jacumba, CA
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Food for the Fight. San Diego, CA
Sushi on a Roll. San Diego, CA
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The Field Irish Pub. San Diego, CA
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Viejas Casino & Resort. Alpine, CA
Hob Nob Hill & Rudfords. San Diego, CA
Chef Consultant
Alpine Inn. Alpine, CA
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Bettina's Custom Catering. San Diego, CA
Just Taste it Catering. San Diego, CA
Sous Chef
Hilton Mission Valley. San Diego, CA
Sous Chef
Gordon Biersch. San Diego, CA
Sous Chef
Steele Canyon Golf Club. Jamul, CA
Banquet Chef
Food industry consulting
BOH operations
Kitchen management
Tailored Menu Development
Food/menu costing
Staff training
Fish butchery
Hot line cookery
Food styling
TV/radio guest appearances
Large Volume Banquet/Catering
I enjoy making what I would call California Comfort Food. Mostly Pacific Rim ingredients, fresh and not necessarily healthy.
Keoni Simmons
Keoni Simmons
San Diego, CA
United States

Hollywood Casino Jamul
Executive Chef

It all started from when I was a kid,  I acquired The New Junior cookbook by Better Homes and Gardens (1979). I was already allowed to get stuff ready for dinner before my mom got home, brown the beef, make the rice etc.. So now I was going to cook dinner once or twice a week depending on how I did on the first dish. I remember making chili con carne, some sort of casserole and not much after that. But I do remember the first thing I baked on my own, Snickerdoodles! Yes I still love them. I still have the cookbook on my bookshelf too..

Being the only grandchild I got to go back east for the changing of the seasons, the world's fair in Knoxville, Tennessee ( I ate prime rib in a spinning gold ball shaped restaurant 50 feet off the ground). I got to see the Monuments in Washington DC along with the History Museum. Meanwhile eating food I would never see back home. I loved eating lobster rolls from stands on the side of the road, the white cheese on the burgers and picking blueberries by the bucket-load. Somehow when I would return to offload these said berries my bucket would be empty.

I thank my dad's ability to walk into the kitchen and make awesome dinners with whatever he found in there. The adventures on the east coast, my family making Hawaiian food for luaus and tamales for holidays. My jobs along the way also helped broaden my knowledge on seafood, meat, coffee and of course ice cream.

I ended up at Grossmont College, was told to check out the Culinary Program by a friend. I got to meet Joe Orate and the rest, they say, is HISTORY!