Kim Canteenwalla


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.
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Chef Kim Canteenwalla’s experience can be described as nothing short of diverse. As chef-owner of the award-winning popular local’s restaurant Honey Salt in west Las Vegas, Canteenwalla gets to create inspired dishes with a focus on seasonal ingredients and a farm-to-table approach. On the world-famous Las Vegas Strip inside the Grand Canal Shoppes at Venetian|Palazzo, he takes the helm as executive chef of Buddy V’s Ristorante where he’s partners with Buddy “The Cake Boss” Valastro and is tasked with recreating popular Italian heirloom dishes from the Valastro family vault. His two new projects – the recently opened Made.LV, a modern American tavern in Tivoli Village that will serve contemporary comfort food favorites, and Andiron Steak & Sea, a Thomas Schlesser-designed restaurant located in the the shopping mecca Downtown Summerlin featuring all things grilled, roasted, shucked and seared – add to the eclectic mix of culinary offerings at the skilled hands of Canteenwalla.

Throughout all of these projects, Canteenwalla’s love for fresh and exciting flavors coupled with his passion for the kitchen, create unique dining experiences that have garnered the chef and his restaurants world-wide accolades.

As principal and cofounder of Blau & Associates, Canteenwalla brings to the table more than 25 years of hospitality expertise and industry leadership. His ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service. While his formal training took place at the Institute at St. Denis in Montreal, Canteenwalla traveled a tremendous amount and these culinary expeditions took him around the world in search of unusual flavors and new techniques. He spent time in locales including Singapore, Thailand, Bali, Dubai and Cambodia, among others and honed his skills with projects ranging from the flagship Four Seasons Hotel in Toronto, time abroad with the Raffles International Hotel Group and the Royal Garden Group, and back to the states with a stint at Beau Rivage as well as executive chef of the MGM Grand in Las Vegas.

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. Canteenwalla eventually became executive chef and managing partner, along with Blau, of Society Café at Encore which was named as one of the “Best New Restaurants of 2009” by celebrated food critic John Mariani.

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, and assists Communities in Schools of Southern Nevada and Child Focus with charitable endeavors. 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 the family dogs Brookie and Dodger.