About Kim Canteenwalla
Chef Kim Canteenwalla is a visionary artist whose hands-on familiarity with restaurant operations, wealth of culinary knowledge and vast global experience characterize his acclaimed career. As principal and cofounder of Blau & Associates, he provides the firm with more than 25 years of hospitality expertise and industry leadership. Canteenwalla's ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service, reflected in every way at his and his wife Elizabeth Blau's newest project, Honey Salt.
Though his formal training began at the Institute at St. Denis in Montreal, Canteenwalla's passion for food began during childhood, and took him around the world in search of unusual flavors and new culinary techniques. Following a job as sous chef at the flagship Four Seasons Hotel in Toronto, he accepted positions as the executive chef in many exotic ports of call: with the Raffles International Hotel Group in Singapore, Le Royal in Phnom Penh, Cambodia, the Grand Mirage in Bali, Indonesia, Le Meridian in Dubai, the United Arab Emirates and with the Royal Garden Group in Bangkok, Thailand. Following his time abroad, Canteenwalla returned to North America to enhance the food and beverage operations at the Beau Rivage, where he met wife and partner Elizabeth Blau, and later served as executive chef of the MGM Grand in Las Vegas.
Canteenwalla and Blau have worked closely with Stephen Wynn and his Las Vegas properties, notably Society Café at Encore. As executive chef and managing partner, Canteenwalla created a restaurant that celebrated food critic John Mariani selected as one of Esquire magazine's "Best New Restaurants of 2009." Canteenwalla has participated four times in the Best Hotel Chefs in America series at the James Beard House in New York, and in 2005 teamed up with celebrity chef and partner Kerry Simon on Food Network's Iron Chef America series for a rousing victory.
In 2012, Blau and Canteenwalla embarked on their first solo independent venture, Honey Salt. Offering a glimpse into the couple's culinary life, Honey Salt features the foods, drinks and vibe they have shared with friends for years. A true neighborhood restaurant that combines classic comfort with a relaxed sophistication, Honey Salt delivers a world-class dining experience complemented by the warm hospitality of its dedicated owners.
When not in the kitchen, Canteenwalla proudly serves on the Culinary Council of Three Square, a Las Vegas-based food bank dedicated to feeding the hungry. Additionally, he assists Communities in Schools of Southern Nevada and Child Focus. In 2009, the I Have A Dream Foundation of Las Vegas named Canteenwalla Dream Builder of the Year. He enjoys golfing and visiting national parks with his wife, son and two dogs. You may also find him cruising around Vegas in one of his classic cars, a 1989 Jaguar and a 1976 Eldorado, dreaming of what to cook next.
