Elizabeth Blau's foodservice career spans more than 23 years as she has helped establish Las Vegas as one of the country's finest culinary destinations. As founder of Blau & Associates, a highly successful restaurant consulting firm, she specializes in restaurant planning and development to create exceptional food and- beverage concepts.
After graduating from Georgetown University, Blau received a Master's Degree from Cornell University's School of Hotel Administration. She began her restaurant career working with Sirio Maccioni, opening Osteria del Circo, Le Cirque 2000 and later the Le Cirque outpost in the Bellagio in Las Vegas, where she was recruited to Mirage Resorts by Steve Wynn.
While working with Wynn at MGM/Mirage, Blau was responsible for every element of new restaurant development for all the resort’s properties and for persuading award-winning star chefs to chart a new course in Las Vegas dining.
She later worked with Wynn again to create the award-winning food-and beverage program for Wynn Resort and Casino where she oversaw the design, development and promotion of 22 unparalleled restaurant concepts.
Along with celebrity chef Kerry Simon, Blau has also opened successful restaurant ventures including SIMON LA at the Sofitel Hotel in Los Angeles, Simon at Palms Place, Cathouse at the Luxor, Las Vegas and Spotlight Live in New York City.
Blau sits on the advisory boards for Hotel F&B Executive magazine and Viv Magazine, as well as the UNLV Dean's Advisory Board and the Culinary Institute of America’s Board of Fellows. She is a member of the James Beard Foundation and Women Chefs & Restaurateurs. Most recently Blau spoke at the Culinary Institute of America in Hyde Park, NY for the 2008 commencement ceremony.