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Los Angeles, CA, USA


Ben Teig is a certified sommelier who has been working in restaurants for over 15 years. He became a wine steward for Tres by Jose Andres, ordering and choosing all wines, beer and liquor. He then transitioned to The Bazaar by Jose Andres as a floor Sommelier and later became the head sommelier. Ben then moved to Las Vegas and opened the SLS Hotel Las Vegas, where he created the wine lists for all seven restaurants, in-room dining and banquets. He was the head property sommelier as well as the head sommelier for Bazaar Meat. A year later he moved back to Los Angeles and became a floor sommelier for Redbird and transitioned to the Wine Director for Redbird/Vibiana two months later. Since Ben has been the head sommelier at Redbird, the restaurant has received numerous awards from wine magazines, including “top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.