With the departure of Joe Zanelli at Andiron Steak & Sea to take over the kitchen at Botero at Encore Las Vegas comes news that Brett Uniss just moved into the executive chef at Andiron Steak & Sea at Downtown Summerlin. Uniss worked his way up the ranks at Honey Salt, which he helped open. Uniss has been with the Blau & Associates' restaurants from husband and wife duo chef Kim Canteenwalla and Elizabeth Blau and even helped launch Andiron.
Chef Michael Van Staden joins the Honey Salt team as executive chef starting on Aug. 28. Van Staden’s family includes three brothers who are all chefs from South Africa. The former executive chef at Bacchanal Buffet at Caesars Palace has been a long-time collaborator and colleague of Canteenwalla and Blau. Van Staden goes all the way back to the Simon Kitchen & Bar days with the team.