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 Canteenwalla and his wife, Elizabeth Blau, opened the critically acclaimed neighborhood restaurant “Honey Salt” on the west side of Las Vegas, and also partnered with Buddy Valastro’s (TLC’s Cake Boss) first restaurant in Las Vegas, “Buddy V’s”. He is also a principal and co-founder of Blau Associates, that opens food and beverage venues around the world, including the Park Hyatt in Chicago; the Plaza in New York City; the Ritz Carlton in Palm Beach and the Viceroys in Miami & Snow Mass.