James Beard Award Nominee Elizabeth Blau is the founder and CEO of restaurant development company Blau + Associates, a firm dedicated to creating world-class hospitality experiences, and is widely credited with transforming Las Vegas into the world-class culinary destination it is today. A judge on CNBC’s Restaurant Startup, she also operates several restaurants in Las Vegas and Vancouver with her husband chef Kim Canteenwalla including: Honey Salt and Buddy V’s Ristorante, a collaboration with TV’s Cake Boss Buddy Valastro. With an impressive career spanning three decades, James Beard Award Nominee Elizabeth Blau is the founder and CEO of restaurant development company Blau + Associates and is widely credited with transforming Las Vegas into..... Read More
Chef Canteenwalla is a visionary artist whose hands- on familiarity with restaurant operations, attention to detail, wealth of culinary knowledge and vast global experience characterize his many accomplishments. Principal and co-founder of Blau & Associates, along with wife Elizabeth Blau, he is also co-owner and culinary visionary behind the wildly successful Honey Salt restaurant in Summerlin, Las Vegas. Chef Canteenwalla brings more than thirty years of hospitality expertise and industry leadership to the table. His ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service. He is currently also co-owner and culinary visionary behind the wildly successful Honey Salt in Las Vegas, managing partner..... Read More
Jason Lapin developed a passion for all things culinary at the age of fourteen while working as a busboy at Don’s Drive-In in Livingston, NJ. This didn’t come as a surprise to his family. Two previous generations of Lapins built their careers in the food industry. His grandfather, Joseph Lapin, was a founding member of Restaurant Associates and his father, Kenneth Lapin, served as a senior executive for Wechsler Coffee, La Touraine and Chock Full of Nuts. Today, Lapin employs the skills obtained from more than 25 years of frontline hospitality experience to conceptualize, develop and operate outstanding restaurants. Lapin joined Blau & Associates in 2004. In collaboration with principals Elizabeth Blau and..... Read More
Mede comes to Blau + Associates most recently as Corporate Chef for Shutters on the Beach & Casa Del Mar in Santa Monica, California. In this position Mede oversaw six By The Blue Sea Restaurant Group restaurants, and developed new concepts for their “Catch” American seafood restaurant as well as “Terazza” Mediterranean Café & Lounge. Prior to his position at Shutters, Mede was Executive Chef at Nobhill and pre-opening manager and Executive Chef at American Fish, two Michael Mina restaurants in Las Vegas, Nevada. Mede also assisted Mina with back of house opening responsibilities at Stripsteak (Las Vegas, NV), XIV (Los Angeles, CA), Bourbon Steak and Saltwater (Detroit, MI). Mede brings over 20..... Read More
Pawel Antonik is a culinary professional who joins Blau + Associates consulting with over twenty years of experience. Born in Poland, Pawel moved with his family to New York City when he was six, growing up in and around kitchens with his mom. After graduating from the Culinary Institute of America, Pawel has crisscrossed the country working his way up through restaurants in Florida, Massachusetts, California, and New York. Pawel then moved to Las Vegas where he’s resided since 2017. Since then, he has worked for some of the country’s most prominent chefs, spending time at Michael Mina’s StripSteak at Mandalay Bay, Alain Ducasse’s Rivea and Skyfall Lounge at the Delano, David Chang’s..... Read More
Growing up in Vancouver, BC, Francis began his career working in the kitchens at notable restaurants Earls and Joe Fortes. He then took his passion for hospitality to Australia, where he trained as Chef de Partie at Sydney’sNick’s Seafood Bar & Grill. In 2006 he moved back to his hometown and joined award winning Glowbal Restaurant Group. It was here where Francis hit is stride, moving to the front-of-the-house as Bar Manager at Yaletown’s iconic Glowbal Grill & Satay Bar. He quickly moved up the ranks and honed his skills with the company, taking leadership roles at Coast, Italian Kitchen, and one of the city’s largest restaurants, Glowbal TELUS Garden. As Director of Food & Beverage at Parq Vancouver, Francis is responsible for overseeing all operations at Honey..... Read More
Doug Osrow served as Consultant of Remark Holdings, Inc. since May 15, 2018 until December 2018. and served as its Chief Financial Officer from October 30, 2013 to May 15, 2018. Mr. Osrow served as the Chief Financial Officer of Paragon Gaming Corporation from September 2011 to October 2013, where he was responsible for re-financing several of their properties and negotiating buy-outs and partnerships. Prior to this he worked as a Vice President & in the investment banking division of Citadel Securities, covering real estate, lodging and gaming companies. Mr. Osrow worked as a Senior Analyst at Hawkeye Capital Management. He began his investment banking career as an Associate at Citigroup Global Markets..... Read More
