Principal and Cofounder
Blau + Associates
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 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. His latest project, Andiron Steak & Sea, features all things grilled, roasted, shucked and seared.
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. While his formal training took place at the Institute at St. Denis in Montreal, Canteenwalla traveled a tremendous amount. These culinary expeditions took him around the world in search of unusual flavors and new techniques; he spent time in locales including Singapore, Thailand and Bali. In the states, he served as executive chef of the MGM Grand in Las Vegas. Canteenwalla later became executive chef and managing partner, along with wife Elizabeth Blau, of Society Café at Encore.
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. He enjoys golfing and visiting national parks with his wife, son and the family dogs Brookie and Dodger.