Ms. Blau

Elizabeth Blau

Founder & CEO

Blau & Associates

Elizabeth Blauís impressive food service career spans nearly three decades. Widely credited with transforming Las Vegas into a world-class culinary destination, she continues to lead the industry with her innovative and fresh approach to hospitality. Deftly distinguishing fad from trend, irrelevant from significant, Ms. Blauís skilled touch defines her work in Las Vegas and around the world.

Ms. Blau parlayed her extensive experience and expertise in the restaurant industry to found Blau & Associates in 2003. She adeptly assembled an impressive team of experts and turned the firm into one of the foremost restaurant development companies in the field. Blau & Associateís client list reads like a Whoís Who of hospitality: Celebrity Cruises, Destination Hotels and Resorts, the Kor Group, One and Only Resorts, Montage Resorts, Paragon Gaming, the Ritz Carlton Hotels and Resorts, Trump Casinos, Viceroy Hotels and Resorts and Wynn Resorts, among many others.

Ms. Blau also maintains partnerships in three successful Las Vegas ventures. She and her husband, Kim Canteenwalla, launched Society Cafť at Encore in late 2008. Celebrated food critic John Mariani selected the restaurant as one of Esquire magazineís ďBest New Restaurants of 2009.Ē Her longstanding friendship with celebrity chef Kerry Simon resulted in their fifth collaboration together; they opened Simon Restaurant & Lounge at Palms Place in 2008 with partner George Maloof. Noted for its whimsical spin on the traditional Sunday brunch, the restaurant emphasizes Simonís flair in the kitchen and Blauís attention to the details. Cathouse at the Luxor Las Vegas is Blauís vision of a glamorous nightlife destination.

Equipped with a masterís degree from the Cornell School of Hotel Management, Ms. Blau began her career with famed restaurateur Sirio Maccioni. When Maccioni expanded the renowned Le Cirque brand to Las Vegas, her insightful work on the project caught the attention of Stephen Wynn, at that time, CEO of Mirage Resorts, Inc. Wynn then personally recruited Ms. Blau to fulfill his vision of revolutionizing the food and beverage operations at his newest venture: the $1.6 billion Bellagio.

As Vice President of Restaurant Development for Mirage Resorts, Ms. Blau persuaded an extraordinarily talented group of award-winning chefs to join the company and the burgeoning Las Vegas dining scene. These included Todd English, Jean-Georges Vongerichten and Michael Mina. She worked closely with these new partners and the Bellagio executive team to forge unique, well-executed and memorable identities for each of the resortís new food and beverage venues. Ms. Blau also creatively marketed the resortís extraordinary hospitality achievements to a global audience.

During her tenure at Mirage Resorts, Ms. Blau opened Beau Rivage in Biloxi, Mississippi and began to modernize dining at the Mirage and Treasure Island. After the MGM Grand acquired Mirage Resorts in 2000, she became Senior Vice President of Restaurant Development. In this capacity, she continued to develop, integrate and promote new restaurant concepts for the corporationís many properties.

In 2004, Wynn again recruited Ms. Blau to join Wynn Las Vegas, a $2.7 billion mega-resort that was still in the design and construction phase. As Executive Vice President of Restaurant Development and Marketing, she worked closely with management to realize Wynnís vision of an unrivaled food and beverage program. The team conceptualized, developed and marketed 22 unique dining, bar, lounge and nightclub establishments. In the process, they assembled an all-star team of ďchefs-in-residence,Ē a revolutionary concept that ensured the name on the establishment matched the working chef in the kitchen.

Having fulfilled her goals at Wynn Las Vegas, Ms. Blau returned to lead Blau & Associates full-time. Shortly thereafter, Wynn retained the services of her firm to assist with chef placement and food and beverage development at Encore. She capably accomplished this task and successfully partnered with Wynn to open Society Cafť.

Ms. Blauís awards and accolades are numerous. She received the Gold Plate Award from the International Food Service Manufacturers (IFMA) in 2007 for her innovation and leadership in the food service community. She also received the prestigious Hospy Award from the Las Vegas Chapter of the Network of Executive Women in Hospitality (NEWH). In 2004, the American Cancer Society honored Ms. Blau for her enduring passion in transforming the Las Vegas dining scene. And in 2009, the I Have A Dream Foundation of Las Vegas named Ms. Blau a Dream Builder of the Year.

Ms. Blau appeared as a judge on Food Networkís Iron Chef America and was featured on the Travel Channel and the Martha Stewart Show. Additionally, she is an accomplished speaker and panelist. She delivered addresses at the following venues: the 2008-commencement ceremony at the Culinary Institute of America in Hyde Park, New York, Cornell University as part of the Deanís Distinguished Lecturer Series, the Ecole Hoteliere in Lausanne, Switzerland and the University of California Los Angeles.

Ms. Blau serves both her industry and her community. She passionately supports Child Focus, an organization dedicated to enriching the lives of children in foster care; she is the non-profitís honorable chair for their annual Motherís Day Tea. Additionally, she assists Communities in Schools in Nevada, the stateís leading drop out prevention program. Ms. Blau serves on the advisory board of Three Square Food Bank in Las Vegas, the Board of Trustees for the Culinary Institute of America, the UNLV Deanís Advisory Board and the Board for the Presidentís Council of Cornell Women. She is a member of the James Beard Foundation and sits on advisory boards for Hotel F&B Executive Magazine and Viv Magazine.

Please visit http://www.elizabethblau.com for more information.

Ms. Blau can be contacted at 702-256-1665 or elizabeth@elizabethblau.com

Coming Up In The November Online Hotel Business Review




{300x250.media}
Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, itís that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort Ė one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms Ė they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.