She’s the founder and CEO of prolific dining establishment development company Blau + Associates and a James Beard Award candidate, but we like Elizabeth Blau since Vegas would not be rather as Vegas without her. After graduating from the Cornell School of Hotel Management, Elizabeth began her hospitality career with the famous Maccioni family and discovered her way to Las Vegas when Le Cirque negotiated to broaden to Bellagio.
Steve Wynn hired her to establish Bellagio’s game-changing restaurant and chef lineup however that was just the first task that permitted her to make a significant impact on Las Vegas. She went on to work together with the late Kerry Simon to create his hip, convenience food-focused dining establishments, developed another excellent dining portfolio at Wynn Las Vegas and teamed with her spouse chef Kim Canteenwalla on their first independent venture, Honey Salt– one of the
All The Vegas ATV13: Elizabeth Blau All The Vegas hosts Brock Radke and Mark Shunock talk with restaurateur and Vegas culinary pioneer Elizabeth Blau.
We talk with Elizabeth about her new Honey Salt Culinary Scrapbook; the experience of dealing with the enormous Parq Vancouver job over much of the last year; working together with “the Cake Manager” Buddy Valastro for < a href ="http://buddyvsrestaurants.com/"target= "_ blank"rel= “noopener”> a pleasant Italian restaurant on the Strip; and her love of the ever-expanding, dynamic off-Strip dining scene.
EPISODE 13: THE VEGAS YOU NEED
Elizabeth stays infatuated with Yui Edomae Sushi, among the top Japanese dining establishments in this city or any other.
I Love the ’90s performance residency at the Paris Theater. Brock has actually begun the countdown clock: You only have a couple of more months to see Celine Dion do her thing at the Colosseum at Caesars Palace.