Kim canteenwalla biography

Chef Biography Kim Canteenwalla's.
Chef Canteenwalla is a visionary artist whose hands-‐ on familiarity with restaurant operations, attention to detail, wealth of culinary knowledge and vast.
As principal and cofounder of Blau & Associates, Canteenwalla brings to the table more than 25 years of hospitality expertise and industry leadership.

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Vegas power couple brings culinary expertise to Parq Vancouver

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In Las Vegas, you don’t see the names Elizabeth Blau and Kim Canteenwalla without them being linked to the words “power couple.”

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Blau, founder and CEO of restaurant development company Blau & Associates, works with heavy hitter Vegas hotels and restaurants. Canteenwalla weighs in with culinary muscle and a record of successful restaurants.

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They’ll soon be names in Vancouver, in charge of food and beveragefor the $600 million Parq Vancouver development, adjacent to B.C. Place. It opens in the fall of 2017 and will be the largest private development in B.C. with two luxury hotels (JW Marriott and The Douglas with a combined 517 rooms), eight restaurants and bars, a casino and 62,000 square feet of conference space.

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Kim Canteenwalla’s formal training began at the Institute at St. Denis in Montreal, but his passion for food began in childhood and took him around the world in search of unusual flavors and new culinary techniques. This journey included a job as sous chef at the Four Seasons Hotel in Toronto, and executive chef at Raffles in Singapore, Le Royal in Phnom Penh, Cambodia, Grand Mirage in Bali, Le Meridian in Dubai and the Royal Garden Group in Bangkok.

Canteenwalla subsequently returned to North America and Steve Wynn’s Beau Rivage in Biloxi, Mississippi where Great Chefs recorded him in April 2000, preparing two appetizers, Grilled Tian of Star Fruit & Tuna Tartare, and Carmelized Sea Scallops, Truffles and Lobster Coral for the Great Chefs of America series.

Following Beau Rivage, he next served as executive chef of the MGM Grand in Las Vegas, supervising the daily operations of 14 food and beverage outlets and support kitchens for the 5,034 room resort. He then went back and partnered with Wynn to launch “Society Café” at the Encore at Wynn’s Las Vegas.

In 2012, Chef

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Elizabeth Blau

PRESIDENT + COO

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 Kim Canteenwalla, Lapin built the firm into an internationally recognized food service development company with an impressive and extensive client roster. Recently, Lapin spearheaded several of Blau & Associates high profile projects; the development and launch of the Terranea Resort in Palos Verdes, the opening of the Viceroy Ho