Blau & Associates, the company behind über restauranteur power couple Kim Canteenwalla and Elizabeth Blau, added some heavyweights to their already stocked staff. Sven Mede jumps on board as the executive culinary director and Ben Halley takes on the culinary manager position. Both work with the company's hospitality clients.
Las Vegans will remember Mede as the executive chef at Nobhill Tavern at the MGM Grand and American Fish at Aria. He just left his position as corporate chef for Shutters on the Beach & Casa Del Mar in Santa Monica, Calif. Mede's 20 years of experience has taken him to Germany, Great Britain, Chicago, Las Vegas and Los Angeles.
Halley was most recently with Turning Stone Casino Verona in New York and the Riviera. He's been an executive chef at Palms Place, Cyprus American Archaeological Research Institute and more. Halley helped Canteenwalla open Society Café at Encore Las Vegas as a sous chef.
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