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Blau-Associates-Capabilities-Deck 1 TABLE OF CONTENTS TABLE 3 WHO WE ARE 4 EXECUTIVE TEAM 7 OUR TEAM 8 WHAT WE DO 11 RESTAURANT OPERATIONS 22 OUR CLIENTS & PARTNERS 26 HOW TO REACH US 2 OWNERS, OPERATORS, WHO WE ARE DEVELOPERS & PARTNERS A strategic restaurant planning and development firm that specializes in providing the fresh, creative, and sound business advice required to build exceptional food and beverage concepts. A passionate team of experienced restaurant professionals focused on designing creative hospitality solutions and signature dining experiences for a diverse range of clients. Founded in 2002, our firm offers clients a unique blend of proven operations experience, analytically driven business insights, and unrivaled industry access to deliver customized hospitality and restaurant solutions. 3 ELIZABETH BLAU FOUNDER + CEO James Beard Award Nominee Elizabeth local Las Vegas favorites Honey Salt and AWARDS & ENGAGEMENTS Blau is the founder and CEO of Andiron Steak & Sea, as well as Buddy restaurant development company Blau V’s Ristorante at the Venetian Palazzo, • JAMES BEARD AWARDS NOMINEE, OUTSTANDING + Associates, and is widely credited with and Buddy V’s Ristorante at Sands RESTAURATEUR transforming Las Vegas into the world- Bethlehem, PA, both are a collaboration class culinary destination it is today. with TV’s Cake Boss, Buddy Valastro. • UNLVINO DOM PERIGNON AWARD OF EXCELLENCE; LAS VEGAS, NV A graduate of the prestigious Cornell Blau’s awards and accolades among School of Hotel Management, the industry are numerous, and she is • GOLD PLATE AWARD, INTERNATIONAL FOODSERVICE Blau began her career with famed dedicated to serving both her industry MANUFACTURERS (IFMA) restaurateur Sirio Maccioni. Blau’s work and her community. She was a judge caught the attention of casino developer on season three of CNBC’s Restaurant • HOSPY AWARD, LAS VEGAS NETWORK OF EXECUTIVE Steve Wynn and as the mogul’s vice Startup alongside Tim Love, Joe WOMEN IN HOSPITALITY (NEWH) president of restaurant development Bastianich, and Chef Antonia Lofaso. she revolutionized Las Vegas dining She has also appeared as a judge on • SILVER SPOON RECIPIENT, FOOD ARTS MAGAZINE by attracting award-winning chefs to Food Network’s Iron Chef America, is an the groundbreaking Bellagio. In 2004, annual judge for Hotel Magazine’s best • FEATURED SPEAKER, MILIKEN GLOBAL CONFERENCE; LOS Wynn again recruited Blau to join restaurants, a member of OpenTable’s ANGELES, CA Wynn Las Vegas as executive vice Advisory Board and has been featured president of restaurant development on the Travel Channel and the Martha • DREAM BUILDER OF THE YEAR, I HAVE A DREAM FOUNDATION OF and marketing. Stewart Show. LAS VEGAS In 2002, Blau founded Blau + Associates, Blau has delivered addresses at storied • COMMENCEMENT SPEAKER, CULINARY INSTITUTE OF AMERICA; HYDE a firm dedicated to creating world-class venues such as the Culinary Institute PARK, NY hospitality experiences. Assembling an of America, Cornell University, and the impressive team of experts, Blau quickly Ecole Hoteliere in Lausanne, Switzerland, • DEAN’S DISTINGUISHED LECTURE SERIES SPEAKER CORNELL turned the firm into one of the foremost and is a member of the James Beard UNIVERSITY; ITHACA, NY restaurant development companies in Foundation. Blau passionately supports the field with an impressive client list that local organizations including Three • FEATURED GUEST SPEAKER, ECOLE HOTELIERE; LAUSANNE, SWITZERLAND includes Le Cirque, New York’s Rainbow Square and Communities in Schools, Room, Montage Resorts, Ritz Carlton and also serves as a trustee for the • ANNUAL JUDGE; HOTELS MAGAZINE BEST HOTEL RESTAURANTS Hotels and Resorts, Trump Casinos, Culinary Institute of America. She lives and Viceroy Hotels and Resorts among in Las Vegas with her husband Kim, their • JUDGE ON CNBC’S RESTAURANT STARTUP many others. Additionally, Blau and her son Cole, and their two golden retrievers group operate four restaurants including Brookie and Dodger. • JUDGE ON FOOD NETWORK’S IRON CHEF AMERICA 4 KIM CANTEENWALLA PRINCIPAL + COFOUNDER EXECUTIVE TEAM Chef Canteenwalla brings more than thirty years AWARDS & ENGAGEMENTS 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 • VEGAS MAGAZINE VEGAS DOZEN AWARD dedication to exceptional service. He is also co- owner and culinary visionary behind the wildly • FEATURED CHEF, JAMES BEARD HOUSE; successful Honey Salt and Andiron Steak & Sea NEW YORK, NY restaurants in Las Vegas, as well as managing partner of Buddy V’s Ristorante at the Venetian • CULINARY COUNCIL MEMBER, THREE | Palazzo in Las Vegas and Bethlehem Sands in SQUARE; LAS VEGAS, NV Bethlehem, PA. • CULINARY ADVISEE, LIFE IS BEAUTIFUL The former executive chef of the MGM Grand FESTIVAL; LAS VEGAS, NV in Las Vegas and the Beau Rivage in Biloxi, MS, Canteenwalla has helmed restaurants and resorts • GUEST CHEF, ECOLE HOTELIERE; around the world, including Cambodia, Indonesia, LAUSANNE, SWITZERLAND Dubai, and Thailand. He is a four time participant in Best Hotel Chefs in America series at the James • GUEST CHEF, ATP SHANGHAI ROLEX Beard House and, fought along chef Kerry Simon MASTERS; SHANGHAI, CHINA to win the Iron Chef American battle hamburger. • 2009 BEST NEW RESTAURANT FOR Like his wife, Canteenwalla is an active supporter of SOCIETY CAFÉ, ESQUIRE MAGAZINE both his industry and his community. A participant in dozens of high profile culinary events, including • BATTLE HAMBURGER CO-CHAMPION, guest chef appearences around the world, IRON CHEF AMERICA Canteenwalla also proudly serves on the Culinary Council of Three Square, a Las Vegas based food • GUEST SPEAKER, CIA WORLD OF bank. He also serves as a culinary advisor for FLAVORS, GREYSTONE; ST. HELENA, CA Las Vegas’s Life Is Beautiful Festival, an annual celebration of art, music, and food in Downtown • JAMES BEARD AWARDS NOMINEE, Las Vegas. OUTSTANDING RESTAURATEUR 5 EXECUTIVE TEAM JASON LAPIN PRESIDENT + COO Jason Lapin developed a passion for all things AWARDS & ENGAGEMENTS culinary at the age of fourteen while working as a busboy at Don’s Drive-In in Livingston, NJ. A third generation restaurateur and • PANELIST CORNELL UNIVERSITY HOTEL graduate of Cornell University’s School of EZRA CORNELL (HEC); ITHACA, NY Hotel Administration, Lapin joined Blau + Associates in 2004 after a long career • FEATURED SPEAKER GLOBAL GAMING of nationally recognized and critically EXPO (G2E); LAS VEGAS, NV acclaimed openings and senior management positions. • SEMINAR LEADER CANADIAN GAMING SUMMIT; TORONTO, ON His impressive track record includes opening GM of Mark Miller’s Red Sage, in Washington • GUEST SPEAKER MARRIOTT CULINARY DC; Vice President of Sir Terence Conran’s COUNCIL; CHICAGO, IL Guastavino’s Inc. in New York City; opening GM of Craftsteak, in Las Vegas; and opening • FEATURED SPEAKER EDWARD DON GM of Spago, Las Vegas, where he was the NATIONAL ACCOUNTS MEETING; youngest GM in the history of the Wolfgang PITTSBURGH, PA Puck group. • GUEST SPEAKER, CIA WORLD OF In collaboration with Elizabeth Blau and FLAVORS, GREYSTONE; ST. HELENA, CA Kim Canteenwalla, Lapin has built Blau + Associates into an internationally recognized • FEATURED SPEAKER STEELITE TRENDS food service development company with an CONNECT CONFERENCE impressive and extensive client roster. 6 TODD HARRINGTON VICTORIA RAJ SVEN DIRECTOR OF CULINARY LEVIN MOHAN MEDE EXECUTIVE TEAM DIRECTOR OF PROJECT MANAGEMENT VICE PRESIDENT OF FOOD & BEVERAGE, VICE PRESIDENT OF CULINARY OPERATIONS Chef Harrington brings decades of culinary PARQ VANCOUVER experience and restaurant experience to the Victoria cherished 13 years in New York City in With 20+ years in the international culinary and team. A graduate of the Pennsylvania Culinary operations, hospitality, and brand development, Raj joined Blau + Associates in 2017 to hospitality industry in Germany, Great Britain, Institute, Todd served as executive chef of including opening The Tangled Vine and with oversee Food & Beverage operations at Parq Chicago, Las Vegas and Los Angeles, Sven Yardbird in Las Vegas before joining Blau + Marc Murphy’s Landmarc + Benchmarc. A Vancouver. Raj brings extensive experience Mede brings an incredible depth of knowledge Associates. Previously he worked with chef resilient and empathetic leader/educator, in the hospitality industry having worked and experience to Blau + Associates. Mede’s Michel Richard, and has a wealth of senior Victoria launched the first The Assemblage for over 16 years with Marriott International expansive career includes chef positions with culinary management experience including concept; a co-working, programing, and social in Aruba, Jamaica, Beijing, Honk Kong, and Michelin Two-Star restaurants Le Manoir Aux chef positions at the Downtown Grand, Wynn impact based membership community. She has Dubai. Quat’ Saisons and Charlie Trotter’s, James Las Vegas, and Caesar’s Palace. been a frequent contributor to Eric Asimov’s Beard Best New Restaurant winner Bradley New York Times Tasting Panel and featured in Ogden, and Executive Chef positions at Edible Manhattan, Time Out, and Organic Wine Michael Mina’s Nobhill and American Fish Journal. where Mede also helped Chef Mina open multiple national locations. Most recently, Sven served as Corporate Chef for Shutters on the Beach & Casa Del Mar in Santa Monica, California where he oversaw six restaurants and helped develop their “Catch” and “Terazza” concepts. ANDREW ALEX KRISTIN DOUG MASON SZWYD WHITTEMORE OSROW
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