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.

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 of Crown Block in Dallas and Buddy V’s Ristorante at the Venetian | Palazzo in Las Vegas, and managing partner and chef of the food and beverage portfolio at Parq, Vancouver, including Honey Salt, The Victor, D6, BC Kitchen and MRKT EAST.

The former executive chef of the MGM Grand in Las Vegas and the Beau Rivage in Biloxi, MS, Canteenwalla has helmed restaurants and resorts around the world, including Singapore, Cambodia, Indonesia, Dubai, and Thailand. He is a four-time participant in Best Hotel Chefs in America series at the James Beard House and, fought along chef Kerry Simon to win the Iron Chef American battle hamburger.

Like his wife, Canteenwalla is an active supporter of both his industry and his community. A participant in dozens of high-profile culinary events, including guest chef appearances around the world, Canteenwalla also proudly serves on the Culinary Council of Three Square, a Las Vegas based food bank. He also serves as a culinary advisor for Las Vegas’s Life Is Beautiful Festival, an annual celebration of art, music, and food in Downtown Las Vegas.