FED Global Thought Leadership 2016

Beyond Restaurants: Hospitality and Dining in Nontraditional Spaces

World-class hospitality consultant and restaurateur Elizabeth Blau discusses the growing trend of expanded and premium dining options beyond traditional hotels and restaurants, including arenas, performing arts centers, college campuses and hospitals. Discover how the lessons of hospitality can be applied to new spaces and new experiences.

Elizabeth Blau, Founder, Blau + Associates

James Beard Award Nominee Elizabeth Blau is widely credited with transforming Las Vegas into the world-class culinary destination it is today.

A graduate of the prestigious Cornell School of Hotel Management, Elizabeth began her career with famed restaurateur Sirio Maccioni. Elizabeth’s work caught the attention of casino developer Steve Wynn and, as the mogul’s Vice President of restaurant development, she revolutionized Las Vegas dining by attracting award-winning chefs to the groundbreaking Bellagio. In 2004, Wynn again recruited Elizabeth to join Wynn Las Vegas as executive vice president of restaurant development and marketing.

In 2002, Elizabeth founded Blau + Associates, a firm dedicated to creating world-class hospitality experiences. Elizabeth and her group operate three restaurants in Las Vegas —Honey Salt, Andiron Steak and Sea, and Buddy V’s Ristorante at the Venetian Palazzo — as well as a Buddy V’s Ristorante at the Sands in Bethlehem, Pa.