A native of San Diego, CA and a graduate of the School of Culinary Arts at Kendall College in Evanston, IL, McClain’s star rose quickly in the culinary world.
McClain broke onto the national scene at Trio restaurant in Evanston, earning four-stars and seven years’ worth of national accolades. He opened Spring, his homage to seafood, in 2001 to extraordinary critical and consumer success. That year, Spring was nominated for the James Beard Foundation’s “Best New Restaurant” award, and McClain was named by Esquire magazine as “Chef of the Year”.
Chef Canteenwalla is a visionary artist whose hands-on familiarity with restaurant operations, attention to detail, wealth of culinary knowledge and vast global experience characterize his many accomplishments. His ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service.
Principal and co-founder of Blau + Associates, along with wife Elizabeth Blau, he is also co-owner and culinary visionary behind the wildly successful Honey Salt restaurant in Las Vegas. Canteenwalla is also chef partner of Buddy V’s Ristorante, a casual Italian collaboration between himself, his wife, and “The Cake Boss,” Buddy Valastro. Recently the restaurant power couple has announced two new restaurants in Las Vegas, Made L.V., a modern American tavern, and an unnamed concept scheduled to open in Downtown Summerlin.
James Beard Award Nominee Elizabeth Blau is the founder and CEO of restaurant development company Blau + Associates, and 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, Blau began her career with famed restaurateur Sirio Maccioni. Blau’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 Blau to join Wynn Las Vegas as executive vice president of restaurant development and marketing.
Scott came to B & A with a college degree from the University of Central Florida and has been with B&A for 8 years. Prior to those 8 years of Food service sales experience, Scott has worked in all facets of the food service industry.
Born on South Caicos, Wesley Clerveaux received his undergraduate degree from the University of the West Indies in 1997 in Marine and Fisheries Science. In 2003 he obtained his MSc. in Natural Resource Management. Wesley has worked in Turks & Caicos Islands Fisheries Department since 1992.