Elizabeth Blau Wiki-bio: net worth, Husband kim Canteenwalla, Married.
Elizabeth Blau is an American entrepreneur who established the restaurant development company Blau + Associates in 2002 with her husband, Chef Kim Canteenwalla. Blau has been into food services for about 30 years, and she has championed the course of transforming Las Vegas into a world-class culinary destination. Kow more about her net worth, married life, and husband in wiki type bio.
Elizabeth Blau Married life and husband.
Elizabeth Blau got married to famous chef Kim Canteenwalla. Elizabeth Blau and Kim Canteenwalla co-founded “Elizabeth Blau & Associates” in 2002.
In 2008, Blau and her husband Kim Canteenwalla launched Society Café at Encore which became Las Vegas favorite and was horned as one of Esquire Magazines ‘’Best New Restaurants of 2009’’. Their union was blessed with a son, Cole.
Not much is known about Elizabeth Blau’s parents, but it was gathered that Balu’s grandfather, Herman Blau had 14 brothers and sisters and they are from Carpathian of Romania. Elizabeth Blau works with her family friend Steve Wynn in Elizabeth Blau& Associates.
Source:- Open for Business – OpenTable
She got married to renowned chef Kim Canteenwalla who is also her business partner, and the marriage was blessed with a son, Cole.
Source:-Las Vegas Review-Journal
Net worth and source of income
The estimated net worth of Elizabeth Blau is $1 million. She has been a successful businesswoman who has transformed Las Vegas and made it a world-class culinary destination.
Whereas on other hands her husband Kim Canteenwalla’s net worth is close to $500,00. So together the couple’s net worth is $1.5 million.
Blau with husband had opened series of successful restaurants in Las Vegas, and its restaurants have been lauded as ‘’Best New Restaurants’’ by Esquire Magazines.
Career and profession
After her graduation from the Cornell School of Hotel Management, she started her career with famed restaurateur Sirio Maccioni. When Maccioni expended the Le Cirque brand in Las Vegas, Blau’s work attracted casino developer Steve Wynn.
She was a vice president of restaurants development for Mirage Resorts, and she brought about a revolution to the food and beverage operation at the Bellagio, thereby persuading Las Vegas’s best chefs to join her.
In 2002, Elizabeth Blau founded Blau& Associates, a brand dedicated to creating world-class hospitality experience. Her firm grew and had impressive clients which included New York’s Rainbow, Montage Resorts, NetJets, Celebrity Cruise, Trump Casinos, to mention but a few.
Elizabeth Blau and Kim Canteenwalla embarked on a solo independent venture, Honey Salt in 2012. She has received server awards and accolades in the industry. She has appeared as a judge on Food Network’s Iron Chef America; she also doubles as a judge for Hotel Magazine’s best restaurants. On several occasions, Blau has been featured on the Travel Channel.
She has delivered addresses at the Culinary Institute of America, Cornell University, as well as in Ecole Hotelier in Lausanne, Switzerland. Blau is a member of James Beard Foundation and Women Chefs and Restaurateurs and also served as the Culinary Council Chairperson to help eliminate hunger in Southern Nevada.
Wiki-biography, age, birthdate.
Elizabeth Blau was born on August 31, 1967, in the United States of America. She is 50 years of age. She married her business partner and chef Kim Canteenwalla, and the marriage is blessed with a son, Cole.
She is an American entrepreneur who established the restaurant development company, Blau + Associates.
Elizabeth Blau graduated from the prestigious Cornell School of Hotel Management. She was the vice president of restaurant development for Mirage Resorts, Blau transformed the food and beverage operations at the Bellagio and had award-winning chefs in Las Vegas to join her company.
She has delivered addresses at the Culinary Institute of America, Cornell University, as well as in Ecole Hotelier in Lausanne, Switzerland. Blau is a member of James Beard Foundation and Women Chef’s and Restaurateurs and also served as the Culinary Council Chairperson to help eliminate hunger in Southern Nevada.