Kim Canteenwalla

Honey Salt & Crown Block - Las Vegas, NV

Kim Canteenwalla brings more than forty years 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 dedication to exceptional service. He is currently also co-owner and culinary visionary behind the wildly successful Honey Salt in Las Vegas, managing partner of Crown Block in Dallas and Buddy V’s Ristorante at the Venetian | Palazzo in Las Vegas, and managing partner and chef of the food and beverage portfolio at Parq, Vancouver, including Honey Salt, The Victor, D6, BC Kitchen and MRKT EAST.

The former executive chef of the MGM Grand in Las Vegas and the Beau Rivage in Biloxi, MS, Canteenwalla has helmed restaurants and resorts around the world, including Singapore, Cambodia, Indonesia, Dubai, and Thailand. He is a four-time participant in Best Hotel Chefs in America series at the James Beard House and, fought alongside chef Kerry Simon to win the Iron Chef American battle hamburger.

Like his wife, Elizabeth Blau, Canteenwalla is an active supporter of both his industry and his community. A participant in dozens of high-profile culinary events, including guest chef appearances around the world, Kim Canteenwalla also proudly serves on the Culinary Council of Three Square, a Las Vegas based food bank. Most recently, he was awarded with a King Charles III Coronation Medal in Victoria, British Columbia, for his outstanding philanthropic efforts throughout Canada.