Elizabeth Blau, MPS ’95
The Story
I often say that I found the restaurant industry by accident, but looking back, I think it found me.
I started working in restaurants in high school, never imagining it would become my life’s work. At the time, I had very different plans. I attended Georgetown University as a Government and International Relations major and fully expected to pursue a career in government or go on to law school.
My first restaurant job in college was flipping burgers in Georgetown’s student union during my freshman year. Before long, I worked my way into the kitchen at 1789, one of Washington’s iconic fine dining restaurants. That experience changed everything. I discovered that hospitality was about so much more than food. It was about creating experiences, bringing people together and making people feel cared for.
After graduating from Georgetown, I decided to work for a few years before applying to law school. Those years took me first to a large liquor distributor in Boston and then to an event company in New York City, where my office was in the Plaza Hotel. I had interned in a prosecuting attorney’s office and begun preparing my law school applications, but something kept pulling me back toward hospitality.
I had visited Cornell and been intrigued by the Nolan School. I applied and it was, without question, one of the best decisions I have ever made.
As a graduate student, I approached Cornell very differently than I had approached my undergraduate years. After five years in the workforce, I knew exactly why I was there, and I wanted to absorb everything I could. I introduced myself to every guest speaker, took advantage of every chance to connect with faculty, and built friendships with classmates that have lasted a lifetime.
Those relationships have been one of the greatest gifts of my career. Professors Tom Kelly, Chekitan Dev, Giuseppe Pezzotti ‘84, MMH ’96, Chris Muller MPS ’85, PhD ’92, Stowe Shoemaker PhD ’95, Barbara Lang ‘78, Steve Mutkoski ’67, Ph.D. ’76 and many others challenged, inspired and supported me. Many remain close friends and trusted advisors today.
Cornell’s curriculum was rigorous, and there were certainly moments when I questioned whether I could keep up. Like so many Hotelies, I leaned on my classmates. We challenged one another, encouraged one another and celebrated each other’s successes. That spirit of collaboration has stayed with me throughout my career. And my classmates, who have done a better job than I have, regularly host class reunions at various locations around the world.
One experience changed my career more than any other. Serving as Professor Tom Kelly’s graduate assistant introduced me to the world of food and beverage in a way no textbook ever could. Through him, I met Sirio Maccioni and the legendary Le Cirque family. That relationship became the focus of my marketing thesis, which grew out of Professor Chekitan Dev’s strategic marketing course. Professor David BenDaniel’s entrepreneurship class at the Johnson School also shaped how I think about building businesses and taking calculated risks.
My thesis ultimately led to my first job after Cornell. I joined the Maccioni family at Le Cirque and had the incredible opportunity to help open Osteria del Circo and Le Cirque 2000 which eventually led to opening both restaurants at the Bellagio Las Vegas with Steve Wynn. It was the perfect beginning to a career that has now spanned more than three decades.
With Siro Maccioni and Martha Stewart.
Throughout that journey, I have been fortunate to have remarkable mentors. Long before any of them, my parents instilled the passion I have for this industry as well as the values and work ethic that have guided everything I have done. I am also deeply grateful to Richard Bronson, an influential business mentor (and second father) whose counsel shaped how I think about building and leading. This circle also includes Shep Gordon, a treasured friend and an extraordinary source of wisdom, perspective and inspiration throughout my career. And the Hotelie network has been one of the greatest professional communities anyone could ask for. Hotelies have consistently opened doors, offered advice, celebrated successes and lifted one another up, none more generously than Michelle Russo ’87, Steve Weitman MPS ‘94, and Mitchell Davis ’91 treasured friends, and mentors across many years. And special thanks to my business partner and fellow Hotelie, Jason Lapin ’90, whose partnership has been central to so much of what I have built.
One of the defining moments of my career came when I met Steve and Elaine Wynn. Their vision fundamentally changed Las Vegas, but what impressed me most was their relentless pursuit of excellence. They challenged everyone around them to think bigger, dream bigger and never accept average. Elaine Wynn, in particular, became an extraordinary mentor and champion. Her leadership, generosity and dedication to philanthropy had a lasting impact on both my career and my life.
With Elaine Wynn and Susan Lee.
Over the years, I have had the privilege of working on extraordinary projects around the world; opening restaurants, developing hospitality concepts, consulting on hotels and destinations, and helping create experiences that bring people together. Looking back, I do not wish I had taken a different path. Every opportunity, every challenge and every setback taught me something valuable.
The hospitality industry has evolved dramatically over the course of my career. Technology has transformed the business, guest expectations continue to rise and our industry has become increasingly global. Yet the foundation has remained the same. Hospitality is still about people. It is about genuine connection, thoughtful service and creating memorable experiences.
As my career evolved, giving back became just as important as building businesses. Staying connected to Cornell has always been meaningful to me, because I know firsthand how much the school changed the trajectory of my life. Speaking at the Dean’s distinguished lecture series, hosting at cleverer chef panel at HEC and receiving the 2022 Cornell Hospitality Innovator Award have all been highlights of my career. Today I am proud to serve on the Dean’s Advisory Board at the Nolan School, where I can help shape the education and opportunities available to the next generation of Hotelies. If sharing my experiences, mentoring students or supporting future Hotelies helps even one person find their own path, it is time well spent.
At the 2022 Cornell Hospitality Innovator Award with Ted Teng ’79, Mark Woodworth ’77, Oliver English ’12 and Dominic Chu ’99 MC of the evening.
At the Dean’s Distinguished Lecture Series.
With Dean Kate Walsh.
Supporting our communities has become one of the most rewarding parts of my work. I am proud to be a co-founder of the Women’s Hospitality Initiative, which works to advance and support women across the hospitality industry. I also co-founded Delivering with Dignity, which provided restaurant-quality meals to homebound and medically fragile members of our community during the Covid-19 pandemic while supporting local restaurants and hospitality workers. Hospitality has always been about taking care of people, and both organizations embody that spirit.
Las Vegas Review Journal: Elizabeth Blau leads group to boost female chefs.
If I were starting my career today, I would immerse myself in artificial intelligence. AI will reshape every aspect of hospitality, from operations and marketing to guest engagement and strategy. But while the technology will keep evolving, I believe it should enhance hospitality, not replace the human connection that defines our industry.
The Hotelie community has been a constant through every stage of my career. Whether reconnecting at industry events, collaborating on projects or mentoring the next generation, there is a shared sense of pride and a genuine willingness to help one another succeed. It is one of the greatest strengths of a Cornell education.
Looking back, I never could have imagined that a high school job in a restaurant would lead me here. Cornell gave me the education, the relationships and the confidence to build a career I love. More importantly, it gave me a community that continues to inspire me every day. Our restaurants including Honey Salt in Las Vegas and Vancouver, Buddy V’s our partnership with Buddy and Lisa Valastro, Crown Block our Steakhouse in Dallas and the Victor our Steakhouse in Vancouver along with our consulting business Blau and Associates keep our team buys.
With Kim Canteenwalla, Lisa and Buddy Valastro.
Above all, my family is at the heart of everything I do. My parents are the foundation of everything I have come to love about the hospitality industry! Their passion for food, travel, and the arts serves as a constant inspiration for me, as well as my husband and son! They are wonderful!
My husband and business partner, Kim Canteenwalla, has been my closest collaborator and biggest champion; together we have built restaurants, businesses and a life richer than anything I could have imagined. Our son, Cole Canteenwalla, is my proudest joy. And our two golden retrievers, Brookie and Cooper, keep our home full of love and laughter.
With husband and business partner, Kim Canteenwalla
With Brookie and Cooper
I am deeply honored to be inducted into the Hotelie Hall of Fame. It is especially meaningful to share this class with Hotelies who are already part of my story, among them Steve Mutkoski ’67, Michelle Russo ’87, along with Jimi Yui ’79 and Marco Benvenuti ’05, valued colleagues I have been fortunate to work with over the years. I am equally grateful to celebrate this recognition alongside so many remarkable Hotelies whose friendship, leadership and contributions to our industry have shaped my journey, including Liz Picking ’95, Michelle Gilardi ’91, Bettina Landt ’94, Jeff Weiss ’09, Julian Greenman ’03, Mitch Chen ’95, Christina Staalstrom ’95, Oliver Wharton ’93, Stephan Paul ’90, Brett Traussi ’87, Loyd Lee ’95, Nancy Griffin ’95, Oliver English ‘12. This recognition belongs not only to me but to the mentors, classmates, colleagues, friends and family who believed in me along the way. I am grateful to be part of this extraordinary Hotelie family, and I look forward to helping tomorrow’s hospitality leaders build careers every bit as rewarding as mine has been.
Elizabeth Blau has helped shape Las Vegas’ culinary scene—and guide it through dark times
https://lasvegasweekly.com/news/2021/aug/12/elizabeth-blau-has-helped-shape-las-vegas-culinary/
Best Cookbook of 2018: Honey Salt Food & Drink
https://www.fb101.com/best-cookbook-of-2018-honey-salt-food-drink
